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Triterpenoids from the leaves of Psidium guajava
Phytochemistry, 2002Two triterpenoids, 20beta-acetoxy-2alpha,3beta-dihydroxyurs-12-en-28-oic acid (guavanoic acid, 3), and 2alpha,3beta-dihydroxy-24-p-z-coumaroyloxyurs-12-en-28-oic acid (guavacoumaric acid, 7), along with six known compounds 2alpha-hydroxyursolic acid (1), jacoumaric acid (2), isoneriucoumaric acid (4), asiatic acid (5), ilelatifol D (6) and beta ...
Sabira, Begum +5 more
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Madras Agricultural Journal, 1951
The guava is a sub-tropical, hardy, ever-green fruit- tree grown all over Utter Pradesh, and Madras. It is grown in parts of Sindh, and also in places like Dharwar in Bombay. It can with- stand a maximum temperature of 114° F., even with scanty rainfall of less than 10".
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The guava is a sub-tropical, hardy, ever-green fruit- tree grown all over Utter Pradesh, and Madras. It is grown in parts of Sindh, and also in places like Dharwar in Bombay. It can with- stand a maximum temperature of 114° F., even with scanty rainfall of less than 10".
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2021
Abstract P. guajava is indigenous to the American tropics, and is now naturalized throughout the tropics and subtropics. It is grown mainly for its fruit, which is usually eaten raw, both green and when ripe, or is also cooked for preserves, jams, juice and guava paste (or 'guava cheese'). P.
Julissa Rojas-Sandoval +1 more
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Abstract P. guajava is indigenous to the American tropics, and is now naturalized throughout the tropics and subtropics. It is grown mainly for its fruit, which is usually eaten raw, both green and when ripe, or is also cooked for preserves, jams, juice and guava paste (or 'guava cheese'). P.
Julissa Rojas-Sandoval +1 more
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Antidiabetic effects of extracts from Psidium guajava
Journal of Ethnopharmacology, 2005During a screening of medicinal plants for inhibition of protein tyrosine phosphatase1B (PTP1B), an extract from Psidium guajava (Myrtaceae) leaves exhibited significant inhibitory effect on PTP1B. Thus, its antidiabetic effect on Lepr(db)/Lepr(db) mice was evaluated.
Won Keun, Oh +7 more
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2019
The composition and functionality of guava (Psidium guajava) seed oil are reported in this chapter. Guava seed oil was extracted using a Soxhlet apparatus to determine the fatty acid composition of the oil. The oil content of seed on the dry weight basis was 11.1%.
Syed Tufail Hussain Sherazi +3 more
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The composition and functionality of guava (Psidium guajava) seed oil are reported in this chapter. Guava seed oil was extracted using a Soxhlet apparatus to determine the fatty acid composition of the oil. The oil content of seed on the dry weight basis was 11.1%.
Syed Tufail Hussain Sherazi +3 more
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MICROPROPAGATION OF GUAVA (PSIDIUM GUAJAVA L.)
Acta Horticulturae, 2007A foolproof method of micropropagation through in vitro shoot bud culture has been developed in guava cv. ‘Allahabad Safeda’. The stock plant of guava was maintained at shade net house (75% shade) and pruned severely to encourage new growth. Around 3 cm long shoots were excised and defoliated.
M. Mishra +3 more
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Chemical Constituents of the Leaves of Psidium guajava
Chemistry of Natural Compounds, 2015Published in Khimiya Prirodnykh Soedinenii , No. 1, January–February, 2015, pp. 120–121.
S. Begum +3 more
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Antimicrobial activity of Psidium guajava L.
Fitoterapia, 2002Psidium guajava aqueous bark and methanolic extracts were found to possess anti-bacterial activity.
S I, Abdelrahim +3 more
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Breeding Guava (Psidium guajava L.)
2008Guava tree (Psidium guajava L.) has its origin in the American tropics and is today distributed throughout the tropical and subtropical areas of the world (Kwee and Chong 1990; Gonzaga Neto and Soares 1994; Medina 1988). It belongs to the Myrtaceae family, comprising a large number of fruit yielding species (Pereira and Nachtigal 2002; Ray 2002; Kwee ...
Celso V. Pommer, Katia R. N. Murakami
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ผลของการสกัดด้วยเอนไซม์ต่อสารหน้าที่เฉพาะในฝรั่งแดง Psidium guajava L.
งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษากระบวนการแปรรูปไซรัปฝรั่งแดงด้วยเอนไซม์และศึกษาลักษณะ เฉพาะของไซรัปฝรั่งแดง จากการคัดเลือกระยะการสุกของฝรั่งแดงพบว่า ฝรั่งแดงสุกบ่มที่อุณหภูมิ 30±2ºC เป็นเวลา 7 วัน จะมีสีแดงตามธรรมชาติของฝรั่งแดงสด มีกลิ่นหอมหวานและมีรสหวานของฝรั่งแดงชัดเจน ไม่มีกลิ่นแปลกปลอม มากกว่าระดับอื่นอย่างมีนัยสำคัญ (p<0.05) ดังนั้นจึงเล ...openaire +1 more source