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Posted on Mar 28, 2016, 6 a.m.
Compounds in pears exert antioxidant effects and balance gut bacteria.
A fruit of the Rosacie family of trees, the pear is abundant in antioxidants, flavonoids and dietary fiber while being fat- and cholesterol-free and low in calories. Dipayan Sarkar, from the University of Massachusets (Massachusetts, USA), and colleagues analyzed the pulp and skin of the Bartlett and Starkrimson varieties of pear to ascertain the probiotic potential of the compounds present in the fruit. The researchers found that the peel (as compared to pulp) of the pear exhibited a high phenolic content; whereas the pulp was high in antioxidant activity. As well, the team observed that fermented whole pear juice exerted an inhibitory effect on the stomach ulcer bacterium, Helicobacter pylori. Observing that: “Pear has potential for phenolic-linked management of type 2 diabetes associated hyperglycemia and hypertension,” the study authors submit that: “This in vitro study provides conceptual foundation for animal and clinical studies involving pear to combat type 2 diabetes.”
Dipayan Sarkar, Chandrakant Ankolekar, Marcia Pinto, Kalidas Shetty. “Dietary functional benefits of Bartlett and Starkrimson pears for potential management of hyperglycemia, hypertension and ulcer bacteria Helicobacter pylori while supporting beneficial probiotic bacterial response.” Food Research International, Volume 69, March 2015, Pages 80-90.
