@article {1937, title = {Antiparasitic effect of Psidium guajava on promastigotes and axenic amastigotes of Leishmania}, journal = {Pharmacognosy Journal}, volume = {14}, year = {2022}, month = {January 2023}, pages = {973-977}, type = {Research Article }, chapter = {973-977}, abstract = {

Background: Leishmaniasis is a stigmatic and mutilating disease due to pathogenic species of the genus Leishmania which, depending on the species and the individual{\textquoteright}s immune status, may vary clinically from a cutaneous, mucosal, and visceral form, and for which there is no suitable treatment without significant side effects. Objectives: To measure the effect of ethanolic and aqueous extracts of Psidium guajava against axenic promastigotes and amastigotes of Leishmania spp. Methods: The method of [3- (3,4 -dimethylthiazol-2-yl)-2,5- diphenyltetrazolium bromide] was used to study the antiparasitic effects of ethanolic (100mg/mL) and aqueous (100mg/mL) extracts of Psidium guajava on axenic amastigotes cultures (8.1 x103 parasite/mL) and promastigotes (12 x 104 parasite/mL) obtained from a patient with cutaneous\ leishmaniasis, and the percentage of parasite death was evaluated in comparison with Glucantime (300mg/mL) and untreated parasite cultures. Results: Regarding parasite death in promastigotes, the ethanolic and aqueous extracts had a percentage of 22.58\% and -45.16\%, respectively, with no significant difference between treatments (N=3) (p= 0.058). In contrast, the ethanolic and aqueous extracts had an antiparasitic percentage of 91.67\% and -70.83\%, respectively, with a significant difference between treatments (N=3) (p\<0.05). Conclusions: Our study showed high and significant effectiveness in parasite death (91.67\%) of Leishmania axenic amastigotes of the ethanolic extract (100mg/mL) of Psidium guajava, being this result promising and the basis for in vivo studies, using the ethanolic extraction of P. guajava

}, keywords = {Amastigote, Leishmania, Promastigote, Psidium guajava}, doi = {10.5530/pj.2022.14.198}, author = {Jes{\'u}s Rojas-Jaimes and Marco Mes{\'\i}a-Guevara and Maria Rojas-Puell and Luis Casta{\~n}eda- Pelaez} } @article {1774, title = {Preliminary Identification and Quantification of Four Secondary Metabolites, Total Tannin and Total Flavonoid Contents in Guava Fruit Ethanol Extract}, journal = {Pharmacognosy Journal}, volume = {14}, year = {2022}, month = {April 2022}, pages = {350-357}, type = {Research Article }, chapter = {350}, abstract = {

Introduction: The study on guava fruit ethanol extract from Dukuhwaluh Village, Purwokerto, Central Java, Indonesia showed increased megakaryocytes and platelet numbers in thrombocytopenic mice model. The study of acute oral toxicity of the extract did not show toxic effects in the kidney and liver at doses of 2000 and 5000 mg/kg b.w. The aim of the study was to determine the profile and quantity of four metabolite compounds and total tannin and flavonoid in the extract. Materials and Method: gallic acid, ellagic acid, rutin and kaemferol in the extract were identified and quantified by using high-performance liquid chromatography (HPLC) method with column LiChroCART 250-4,6 RP 18E, isocratic mobile phases with the composition of mixture:0.1\% acetic acid, acetonitrile and methanol (40:50:10) respectively, and at temperature 300C. The total tannin and flavonoid were determined using the by spectrophotometry method, Fe(III) chloride and 1.10-phenanthroline at wavelength 510 nm for tannin and aluminium chloride and rutin at wavelength 422 nm for flavonoid, respectively. Results: Percentage of gallic acid, ellagic acid, rutin and kaempferol were 0.77\%, 1.37 \%, 0.41 \% and 0.35 \%, respectively. Total tannin and flavonoid contents were 1.20\% (TAE) and, 1.18\% (RE) respectively. Conclusion: The guava fruit ethanol extract contained gallic acid, ellagic acid, rutin, kaempferol, tannin and flavonoid.

}, keywords = {Flavonoid, Guava fruit, Psidium guajava, Tannin}, doi = {10.5530/pj.2022.14.45}, author = {Diah Dhianawaty and Nur Atik and Resti Gradia Dwiwina and Iskandar Muda} } @article {985, title = {Effects of the Ethanolic Extracts of Guava Leaves, Licorice Roots and Cloves on the Cariogenic Properties of Streptococcus mutans}, journal = {Pharmacognosy Journal}, volume = {11}, year = {2019}, month = {September 2019}, pages = {1029-1036}, type = {Original Research Article}, chapter = {1029}, abstract = {

Introduction: Streptococcus mutans is a major causative pathogen of dental caries. This study aimed to investigate the effects of the ethanolic extracts of Psidium guajava, Glycyrrhiza glabra and Syzygium aromaticum against cariogenic properties of Streptococcus mutans. These medicinal plants have been used traditionally as the ingredients in the herbal mouthwash for the management of dental caries. Methods: The 95\% ethanolic extracts of these medicinal plants were prepared and their phytochemical contents were analyzed by using thin layer chromatography-densitometry. Antibacterial activities of the extracts against S. mutans were evaluated according to broth dilution method. The effects of the extracts against cariogenic properties of S. mutans, which are surface adherence, biofilm formation and acid production, were also investigated. Results: The biological active constituents, quercetin, glycyrrhizic acid and eugenol, were found in P. guajava, G. glabra and S. aromaticum, respectively. The three extracts possessed anti-bacterial activity against S. mutans with the MICs of 1.562, 0.195 and 1.562 mg/mL, respectively. The extracts at every concentration tested (at lower than their MICs) significantly inhibited cariogenic properties of S. mutans, which included inhibitions against surface adherence, biofilm formation and acid production. Conclusion: The ethanolic extracts of guava leaves, licorice roots and cloves produced anti-bacterial and anti-cariogenic activities against S. mutans. These plant extracts thus can potentially be developed as a product for the prevention of dental caries in the near future.

}, keywords = {Cariogenic properties, Glycyrrhiza glabra, Psidium guajava, Streptococcus mutans, Syzygium aromaticum}, doi = {10.5530/pj.2019.11.162}, author = {Nalita Phaiboon and Pawitra Pulbutr and Bunleu Sungthong and Sakulrat Rattanakiat} } @article {1006, title = {In vitro Antioxidant Properties and α-Glucosidase Inhibition of Combined Leaf Infusions from Psidium guajava L., Syzygium polyanthum L., and Annona muricata L.}, journal = {Pharmacognosy Journal}, volume = {11}, year = {2019}, month = {October 2019}, pages = {1269-1277}, type = {Original Article}, chapter = {1269}, abstract = {

Introduction: Guava (P. guajava), bay (S. polyanthum), and soursop (A. muricata) known as natural medicine. Limited report is available on their antioxidant and α-glucosidase inhibitory activities of leaf infusion. The aims of this research were to compare the antioxidant and α-glucosidase inhibitory activities of leaf infusion from guava, bay, and either as individual or combined infusions, and to analyze the chemical composition of the leaf infusion. Methods: Air dried leaf powder of guava, bay and soursop were infused separately with boiled aquadest. The infusions were analyzed for their antioxidant activity against DPPH. The α-glucosidase inhibitory assay was conducted against α-glucosidase from Saccharomyces cerevisiae. Then the infusions scanned with UV-Vis spectroscopy and analyzed with LC-MS. The synergism activities of the combined infusion were measured. Results: Antioxidant activities of leaf infusions of guava and bay showed a comparable result IC50 12.53 {\textpm} 0.55 and 10.76 {\textpm} 0.20 μg GAE/mL, but the infusion of soursop showed lower (IC50 19.77 {\textpm} 0.35 μg GAE/mL) than BHT as positive control (11.6 {\textpm} 0.31 μg GAE/mL). If soursop infusion was not added, then the mixture of the guava and bay infusion showed an antioxidative synergistic effect. The α-glucosidase inhibitory activities of the guava, bay and soursop infusion (0.083 {\textpm} 0.01; 0.025 {\textpm} 0.007; 0.533 {\textpm} 0.039 μg GAE/mL, respectively) were stronger than acarbose (1285 {\textpm} 148 μg/mL). The α-glucosidase inhibitory activities of the combined infusions showed a synergistic effect. The main constituents of the guava infusion were identified tentatively as chrysin and caffeoylquinic acid, for the bay infusion it was caffeoylquinic, and for the soursop infusion it was luteolin. Conclusions: There is a significant synergism of antioxidant activity of Guava and Bay mixture. The combined infusion of Bay and Soursop or Guava and Soursop showed antagonistic effect.

}, keywords = {Anonna muricata, Leaf infusion, Psidium guajava, Synergism, Syzygium polyanthum, α-glucosidase}, doi = {10.5530/pj.2019.11.197}, author = {Ika Rahayu and Pamela Hendra Heng and Kris H Timotius} } @article {176, title = {Phytopharmacological overview of Psidium guajava Linn.}, journal = {Pharmacognosy Journal}, volume = {8}, year = {2016}, month = {June/2016}, pages = {314-320}, type = {Review Article}, chapter = {314}, abstract = {

Psidium guajava Linn. possesses useful medicinal benefits. It has been recognized as the medicinally essential phytoconstituents, such as phenolic, flavonoid and carotenoid. Numerous pharmacological investigation have confirmed that the ability of this plant is to exhibit antimicrobial, antidiabetic, cardioprotective, neuroprotective, hepatoprotective, antioxidant and anticancer activities and it supports the traditional uses. This is a comprehensive of the phytoconstituents and pharmacological benefits.

}, keywords = {Anticancer., Antidiabetic, Antimicrobial, Antioxidant, Hepatoprotective, Psidium guajava}, doi = {10.5530/pj.2016.4.3}, author = {Vijaya Anand and Manikandan and Vijaya Kumar and Sampath Kumar and Pushpa and Agaath Hedina} }