Investigatory Project 2f54v

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PROJECT TITLE: Guava and Tamarind extract as a juice cleanser that can fight 11 diseases

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INTODUCTION: Like most developing countries, the Philippine population is growing exponentially. Today, many of us were having different diseases, but only few of us can afford to buy medicine or go to the doctors or hospitals to have a check-up. There were many fruits in our surroundings that can help us in preventing different kinds of diseases and the best example here is the guava and tamarind, which we only think that they’re just a simple fruits to eat, but the truth is, they own many substances which can help us to fight diseases.

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OBJECTIVES: this project aims to: 1. Compare the quality of guava and tamarind extract with those medicine which is made up of chemicals.

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REVIEW OF RELATED LITERATURE:

TAMARIND: ORIGIN: Tamarindus indica is indigenous to tropical Africa, particularly in Sudan, where it continues to grow wild; it is also cultivated in Cameroon, Nigeria and Tanzania. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows in the sea-facing slopes of mountains. It reached South Asia likely through human transportation, and cultivation several thousand years prior to the Common Era. It I widely distributed throughout the tropical belt, from Africa to South Asia, Northern Australia, and throughout South East Asia, Taiwan and China. In the 16th century, it was heavily introduced to Mexico, as well as South America, by Spanish and Portuguese colonists, to the degree that it became a common ingredient in everyday living. DISCRIPTION: The tamarind is a long-lived, medium-growth, bushy tree which attains a maximum crown height of 12.1 to 18.3 meters ( 40 to 60 feet ). The crown has an irregular, vase-shaped outline of dense foliage. The tree grows well in full sun in clay, loam, Sunday, and acidic soil types, with a high drought and aerosol salt ( wind-borne salt as found in coastal area ) resistance. MEDICINAL USES: Phytochemical studies have revealed the presence of tannins, saponins, sesquiterpenes, alkaloids and phlobatamins and other extracts active against both gram-positive and gramnegative bacteria at temperatures of 4-30 degree celcius. Throughout Asia and Africa, it is common for health remedies. In northern Nigeria, fresh stem bark and fresh leaves are used as decoction mixed with potash for the treatment of stomach disorders, general body pain,jaundice,yellow fever and as blood tonic and skin cleanser. Due to lack of available human clinical trials, there is insufficient evidence to recommend tamarind for the treatment of hypercholesterolemia or diabetes. CARPENTRY USES: In temples, especially in Buddhist Asian countries, the fruit pulp is used to polish brass shrine furniture, removing dulling and the greenish patina that form. GUAVA: Guava are plants in the myrtle family ( myrtaceae ) genus psidium ( meaning “pomegranate” in latin ), which contains about 100 species of tropical shrubs and small trees. They are native to

mexico, central America, and northern south America. Guavas are now cultivated and naturalized throughout the tropics in southest asia, Hawaii, the Caribbean, florida and Africa. TYPES: The most frequently encountered species, and the one often simply referred to as “the guava” , is the apple guava (psidium guajava). Guavas are typicaly myrtoideae, witn tough dark leaves that are opposite, simple, elliptic to ovate and 5-15 cm long. The flowers are white, with five petals and numerous stamens. CULTIVATION FOR FRUIT: Guavas are cultivated in many tropical and subtropical countries for their edible fruit. Several species are grown commercially; apple guava ( P. guava ) and its cultivars are those most commonly traded internationally. NUTRITIONAL VALUE: Guavas are often included among superfruits, being rich in dietary fiber, vitamins A and C, folic acid, and the dietary minerals, potassium, copper and manganese. Having a generally broad, low-calorie profile of essential nutrients, a single common of vitamin C as an orange. However, nutrient content varies across guava cultivars. Although the strawberry guava ( P. littorale var. cattleianum ), notably containing 90 mg of vitamin C per serving, has about 25 percent of the amount found in more common varieties, its total vitamin C content in one serving still provides 100 percent of the Dietary Reference Intake for adult males. Guavas contain both carotenoids and polyphenols like (+)-gallocatechin, guaijaverin, leucocyanidin and amritoside- the major classes of antioxidant pigments- giving them relatively high potential antioxidant value among plant foods. As these pigments produce the fruit skin and flesh color, guavas that are red-orange have more pigment content as polyphenol, carotenoid and pro vitamin A, retinoid source than yellow-green ones. POTENTIAL MEDICAL USES: Since 1950’s guavas- particularly leaves- have been a subject of diverse research in chemical identity of their constituents, pharmacological properties and history in folk medicine. Most research, however, has been conducted on apple guava ( p. guava ), with other species remaining undefined. From preliminary medical research in laboratory models, extracts from apple guava 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 remedy for diarrhea and as well as 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. V.

METHOLOGY:

The extraction process involved simple decoction. Gather the fresh guava and tamarind leaves and their barks for boiling. Use 100m of water in boiling. After boiling for 6 minutes, the water in a clean container, get the leaves of the tamarind and guava and its barks. Used the mortal and pestel to the main juice, which is left in the leaves and barks. Mix it with water you used a while ago to boil the leaves and barks.