02192naa a2200301 a 450000100080000000500110000800800410001902200140006002400440007410000240011824501740014226000090031652012730032565000290159865000140162765000140164165000280165565300130168370000230169670000190171970000190173870000190175770000170177670000190179370000170181270000130182977300480184221380262021-12-17       2021    bl uuuu     u00u1 u    #d  a2212-42927 adoi.org/10.1016/j.fbio.2021.1008992DOI1 aRAPHAELLI, C. de O.  aBiological activity and chemical composition of fruits, seeds and leaves of guabirobeira (Campomanesia xanthocarpa O. Berg ? Myrtaceae)ba review.h[electronic resource]  c2021  aCampomanesia xanthocarpa produces an edible yellow-orange fruit, known as ?guabiroba?, with an acid and sweet flavor, consumed fresh or after processing as jelly, ice cream, liquor or tea. Leaf infusions are used in folk medicine to treat rheumatic, urinary and inflammatory diseases, obesity and hypercholesterolemia. This literature review was conceived to approach the potential of compounds present in the fruits, seeds and leaves of C. xanthocarpa in the prevention and treatment of diseases. The fruit is a good source of carbohydrates and fibers, in addition to having good concentrations of vitamin C, vitamin A and potassium; it also contains carotenoids and flavonoids. The seeds are high in terpenoids and essential fatty acids and the leaves contains phenolic acids and flavonoids. Fruits, seeds and leaves have high antioxidant potential in vitro and the powdered leaves can reduce plasma oxidative stress in humans. The biological effects of the C. xanthocarpa consist of antiulcerogenic, anti-inflammatory, anti-obesity, hypoglycemic, and hypolipidemic activities in addition to promising effects such as anticarcinogenic, photoprotection and analgesic. In conclusion, C. xanthocarpa has a potential to be used by the food and pharmaceutical industries.  aCampomanesia xanthocarpa  aFarmácia  aGuabiroba  aIndústria Alimentícia  aComposto1 aPEREIRA, E. dos S.1 aCAMARGO, T. M.1 aRIBEIRO, J. A.1 aPEREIRA, M. C.1 aVINHOLES, J.1 aDALMAZO, G. O.1 aVIZZOTTO, M.1 aNORA, L.  tFood Biosciencegv. 40, 100899, April 2021.