Guava / Bayabas Leaves for Diabetic Treatment

Here are excerpts from few scientific studies regarding bayabas leaves and diabetes treatment. All of them showed positive and promising results. However, they may not be conclusively applicable to humans. Experiments used rats as test subjects.

1) Study results support the hypothesis that Psidium guava could play a role in the management of diabetes and the prevention of vascular complications in STZ-induced diabetic rats.

2) The experiments provided evidence to support the antihyperglycemic effect of guava leaf extract and the health function of guava leaves against type 2 diabetes.

3) Data indicated that Guava Leaf extracts improved glucose metabolism and insulin sensitivity in the skeletal muscles of rats by modulating the insulin-related signaling.

4) Study revealed that M. indica water extract and P. guajava water extract either used individually or in combination have strong hypoglycemic and anti-diabetic effects as compared with glibenclamide.

5) The study demonstrates the ability of various extracts of P.guajava to inhibit glucose diffusion using an in vitro model of glucose absorption. In particular, methanol and aqueous extracts represent potential inhibitory of glucose diffusion supplements that may be useful for allowing flexibility in meal planning in type 2 diabetes.

6) We found that the administration of PE to rats with 8 weeks of uncontrolled diabetes reverses the DM-induced harmful effects on vascular smooth muscle.

7) Conversely, guava bud extract displayed significant insulin-mimetic and
potentiating activity.


1) Effect of the administration of Psidium guava leaves on blood glucose, lipid profiles and sensitivity of the vascular mesenteric bed to Phenylephrine in streptozotocin-induced diabetic rats
– Abdol Hassan Mansoori Bahrani1, Habib Zaheri, Nepton Soltani, Fatemeh Kharazmi, Mansoor Keshavarz, Mohammad Kamalinajad
– Journal of Diabetes Mellitus, Vol.2, No.1, 138-145 (2012), doi:10.4236/jdm.2012.21023

2) Effect of guava (Psidium guajava Linn.) leaf soluble solids on glucose metabolism in type 2 diabetic rats.
– Shen SC, Cheng FC, Wu NJ.

3) Guava leaf extracts promote glucose metabolism in SHRSP.Z-Leprfa/Izm rats by improving insulin resistance in skeletal muscle
– Xiangyu Guo, Hisae Yoshitomi, Ming Gao, Lingling Qin, Ying Duan, Wen Sun, Tunhai Xu, Peifeng Xie, Jingxin Zhou, Liansha Huang and Tonghua Liu

4) Biochemical changes in experimental diabetes before and after treatment with mangifera indica and psidium guava extracts
– Sayed M. Rawi, Iman M. Mourad, Dawlat A.Sayed
– Int J Pharm Biomed Sci 2011, 2(2), 29-41, ISSN No: 0976-5263

5) In vitro antidiabetic activity of psidium guajava leaves extracts
– Sabjan Khaleel Basha, Vinoji Sugantha Kumari
– journal

6) Polyphenolics-Rich Psidium guajava Budding Leaf Extract CanReverse Diabetes-Induced Functional Impairment of Cavernosal Smooth Muscle Relaxation in Rats
– Chia-Hung Liu, Chiung-Chi Peng, Chiung-Huei Peng, Chiu-Lan Hsieh, Kuan-Chou Chen and Robert Y. Peng

7) Consumption of guava (Psidium guajava L) and noni (Morinda citrifolia L) may protect betel quid-chewing
– Patrick L Owen, Louis C Martineau, Dayna Caves, Pierre S Haddad, Teatulohi Matainaho and Timothy Johns

Never Buy or Eat Ripe Guava with Small Holes

I have a previous post stating that a worm on fruits and vegetables is a sign of commodity safety. It means  the farmer who grew it never used pesticides of any kind. The worm was very lucky. He have never eaten any poisonous substance. If the worm survived on veggie, the more you will stay unharmed.

Notice the market vendors who sell ready mix raw veggies, e.g. ready mix lumpiang sariwa and chopsuey. Most of the materials they are using are rejects, vegetables with cracks, worms and and bruises. They are trimming off the ugly part and getting the good.

However, the worm on fruit or vegetable does not always imply product safety. It may also mean that fruit is spoiled and should not be eaten. The perfect example is guava. The unripe to rare ripe guava is hard, hard enough to resist insect and worm bites. Worm on or in hard guava is very unlikely, unless a hybrid which can cut to hard skin exist. As the guava ripens, the skin becomes soft  and insect can cut through it easily.

ripe guava with hole

Worms in ripe guava are not easy to detect. They feed inside. The thick skin is harder than pulp. Worms prefer the softer part. Examine every fruit carefully. Avoid items with small holes. Holes = worms. The thick rind protects the inside pulp. An opening made by the worm entry hasten the spoilage.

opened deteriorated guava

Immature Guava as Treatment of Balinguyngoy (Nosebleed, Epistaxis))

bubot na bayabas

My uncle’s wife is from Romblon province. They have many exotic food the we do not usually eat. Some of those are immature santol, shell of very young coconut, garlic soaked in mixture of vinegar and soy sauce and bubot na bayabas (immature/young guava).

I already tried eating bubot na bayabas. It is hard and taste mapakla (astringent). I gonna continue eating it if someone gonna pay me a reasonable amount for every piece or if it is for medicinal purposes.

bubot na bayabas

During our math class in college, one of my classmates experienced a nosebleed (balinguyngoy, epistaxis). Based on my observation, the disease is really irritating, it occurs when you least expected it. Some says that it is caused by hot weather, although there are other factors causing it.

Our math teacher recommended young guava as treatment for nosebleed. She said she also have persistent epistaxis during her childhood. Eating the young fruit everyday cured her illness. A good friend recommended it to her.

My younger sister was also experiencing nosebleed. The blood flows from her nose about 3-4 times a week. I told her to eat bubot na bayabas as treatment. Then her illness slowly disappear.

So if you have a recurring epistaxis, you should try eating young guava everyday. Guava is a well known edible fruit, eating it will not cause any harm.

How to Make Fruit Jelly

Applicable Fruits
Passion Fruit


1 Liter fruit juice
1 kg sugar, white
10 ml (1 tbsp) calamansi juice or 1.25g (1/4 tsp) citric acid
2 tbsp pectin powder (should be mixed with sugar)

1. Choose fresh fruits rich in pectin and acid. Guava, papaya, banana, citrus, siniguelas, santol and passion fruit can be made into jellies. Select ripe but firm fruits.
2. Prepare and cook the fruits, Wash the fruit thoroughly and remove blossoms, stem ends, and spoiled parts. Blanch the fruit by dipping them in hot water. Drain, cut or crush before measuring. Add water to cover the fruit in the container. Boil the fruit gently until tender. Remove any scum forming on top of the juice.
3. Strain the pulp. Pour the cooked pulp through several layers of muslin cloth, and drain. Do not squeeze pulp if a clear jelly is desired. Fruits rich in pectin can be reoiled for another extraction juice extraction. Either mix the first and second extracts or cook separately.
4. Test for acid. Prepare a standard acid solution by mixing 1 tsp (5 ml) lemon or calamansi juice with 1/2 cup (118 ml) water. Taste and compare the acidity of the unsweetened fruit juice with standard. If the fruit is less acidic than the standard, add a little fruit juice, citric, or tartaric acid.
5. Measure the juice into a cooking pan and boil it after adding sugar. Add sugar before boiling the juice to preserve the color; since the longer the juice and the sugar are heated together, the deeper the color of the resulting jelly. While boiling, do not stir vigorously to avoid trapping air bubbles.
6. Boil the mixture over a strong fire until the jelly point is reached Temperature reaches 105-105oC or sugar concentration reaches 60-65oBrix.Remove the pan from the heat. Remove the scum.
7. Hot-filled the jam into sterile glass jars with lid. The temperature should be 82-85oC. If the filling temperature is too hot, the steam will condense on the inside of the lid and drop down onto the surface of the product. This will dilute the product’s surface making it vulnerable to microbial attack. Set them aside to cool undisturbed for proper gel formation.
8. Store them in a cool, dry place from a strong light.

The following physico-chemical properties can be measured for quality assurance purposes. Properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula. All artificial preservative can be omitted but will cause decrease in product shelf life.

a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.

How to Make Mango and Guava Nectar

Raw materials
– Mature mangoes and guavas
– Sugar, brown sugar is recommended
– Lemon juice or citric acid
– Water

Materials and equipment
– Aluminium pot with lid.
– Pulper.
– Capper.
– Crown corks and glass bottles.
– Kitchen utensils: wooden spoons, knives, funnel, skimmer, chopping blocks, an assortment of plastic containers and kitchen cloths.
– Source of heat.

– Wash the mangoes and guavas in clean water.
– Drain.
– Peel the mangoes and separate the pulp from the pit. Cut the guavas in four sections and blanch them in boiling water for 3 to 10 minutes, according to their degree of maturity.
– Extract the mango and guava pulp by means of the pulper.
– Mix the ingredients as described below:

Boiling water: 1 litre per kilo of pulp.
Sugar: 200 g per kilo of pulp.
Lemon juice: 2 spoonfuls per kilo of pulp.

– Boil the water with the lemon and sugar, and then add the pulp, so that the mixture has a 19% solids concentration, measured by means of a refractometer, and a pH value between 3.5 and 3.8.
– Remove the foam with a skimmer.
– Pack while it is still hot, cover with a lid and sterilize for 10 minutes in boiling water for 0.33 l bottles; 15 minutes for 0.5 l bottles, and 20 minutes for 0.75 l bottles.
– Let the bottles cool.
– Label and store.


With the exception of pastillas de manga, measure the following physico-chemical properties and and adjust accordingly to your set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.

a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.