Guava-can prevent cancer

According to scientists from the National Institute in Hyderabad, Indian plum, apple and mango pudding has a wealth of antioxidants under the guava fruit. In research, guava is known to have antioxidant substances as much as 500 milligrams per 100 gram. Researchers find guava has high concentrations of antioxidants than other fruits.
see video  (how to eat  quava) after the cut...
Apples are also easy to see around us, have a quarter of the content of antioxidants. Watermelon and pineapple in addition to sweet and fresh taste, it can also protect the body from free radicals, while mango fruit contains high fructose which has 170 milligrams of antioxidants.

Guavas are rich in dietary fiber, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese. A single common guava fruit contains about four times the amount of vitamin C as an orange.

Extracts from apple guava leaves or bark are implicated in therapeutic mechanisms against cancer, bacterial

infections, inflammation and pain. Essential oils from guava leaves display anti-cancer activity in vitro.

Guava leaves are used in folk medicine as a remedy for diarrhea and, as well as the bark, for their supposed antimicrobial properties and as an astringent. Guava leaves or bark are used in traditional treatments against diabetes. In Trinidad, a tea made from young leaves is used for diarrhea, dysentery and fever.

The fruit is also often prepared as a dessert, in fruit salads. In Asia, fresh guava slices are often dipped in preserved prune powder or salt. In India it is often sprinkled with red rock salt, which is very tart.

Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades (such as Brazilian goiabada and Colombian and Venezuelan bocadillo), and also for juices and aguas frescas.

"Red" guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially for those sensitive to the latter's acidity. In Asia, a drink is made from an infusion of guava fruits and leaves. In Brazil, the infusion made with guava tree leaves (chá-de-goiabeira, i.e. "tea" of guava tree leaves) is considered medicinal