Health benefits of eating pink-fleshed guava

In the anto-oxidant test, red-fleshed guava scored better than strawberry, spinach and broccoli. This si due to the high quality of the anti-oxidant, lycopene in its flesh. Lycopene may lower the risk of many forms of cancer including prostate, ovarian, cervical, oral, pharyngeal, easophageal, stomach, colorectal, lung and pancreatic cancer.

One pink-fleshed guava has only 37 calories and is a good source of fiber and beta-carotene, which another anti-oxidant. Studies show that people who ate 5 to 9 guavas a day for a 3 months period had a 10% lowering of total cholesterol while their “goos” cholesterol shot up by 8%. Blood pressure also dropped by up to 9%.

We’re lucky as there’s an abundant of pink-fleshed guava here in Malaysia. So, next time when you buy guava, opt for the pink-fleshed version for a change.

This entry was posted on Monday, February 26th, 2007 at 2:42 pm and is filed under Health. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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