Chemical and biological properties of feijoa (Acca sellowiana)

Fejioa contains a range of bioactive components such as phenolic acids and flavonoids, dietary fiber, vitamin C, potassium, and essential oils. These compounds contribute to a range of claimed health effects, including antioxidant, anti-inflammatory, and antimicrobial activities of feijoa extracts. Consumption of fresh feijoa fruit should be moderate due to the presence of a relatively high level of soluble oxalate. Overall, feijoa has great potential to be developed as a sustainable crop.