Guavas contain both carotenoids and polyphenols – the major classes of antioxidant pigments –, giving them relatively high dietary antioxidant value among plant foods. As these pigments produce the fruits' color, guavas that are red or orange in color have more potential value as antioxidants sources than yelllowish-green ones. The roots, bark, leaves and immature fruits, because of their astringency, are commonly employed to halt gastroenteritis, diarrhea and dysentery, throughout the tropics. Crushed leaves are applied on wounds, ulcers and rheumatic places, and leaves are chewed to relieve toothache. The leaf decoction is taken as a remedy for coughs, throat and chest ailments, gargled to relieve oral ulcers and inflamed gums; and also taken as an emmenagogue and vermifuge, and treatment for leucorrhea. It has been effective in halting vomiting and diarrhea in cholera patients. It is also applied on skin diseases. A decoction of the new shoots is taken as a febrifuge.