The pear is the edible fruit of the pear tree, a tree of the genus Pyrus L., of the Rosaceae family, and is one of the most important fruits of temperate regions.
For nutritional reasons, we’re often advised to consume the skins of fruits. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been show to contain about half of the pear’s total dietary fiber.
The pear has reasonable amounts of vitamins B1, B2 and B3 or Niacin, which regulate the nervous system and the digestive tract, strengthen the heart muscle essential for growth, prevent hair loss and heal some skin problems.
Pears are a concentrated source of phenolic phytonutrients, including hydroxybenzoic acids (chlorogenic acid, gentisic acid, syringic acid, and vanillic acid); hydroxycinnamic acids (coumaric acid, ferulic acid, and 5-caffeoylquinic acid); hydroxyquinones (arbutin), flavanols (catechin, epicatechin); flavonols (isorhamnetin, quercetin, kaempferol); anthocyanins (in red-skinned varieties, including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson); and carotenoids (beta-carotene, lutein, zeaxanthin). Pears are a very good source of dietary fiber and a good source of copper, vitamin C, and vitamin K.
Pear also contains vitamins A and minerals such as sodium, potassium, calcium, phosphorus, sulfur, magnesium, silicon and iron, carbohydrates, sugar, soluble and insoluble fiber , fatty acids, amino acids and more.
It is extensively appreciated by its nutritional properties and its delicate flavor.
Is an ideal fruit for diets because of its low calories (53 calories per 100 grams of fruit), due to its lightness and texture as well because the body easily absorbs it.
The pear is also a good food supplement, in the formation of bones, teeth and blood, as in the maintenance of internal balance and the vigor of the nervous system.
It has many fibers, so it is so good for constipation and inflammation of the bowel and bladder.
Antioxidant and Anti-Inflammatory Support
All of these phytonutrients have been shown to provide us with antioxidant as well as anti-inflammatory benefits. As a result, intake of pears has now been associated with decreased risk of several common chronic diseases that begin with chronic inflammation and excessive oxidative stress. These diseases include heart disease and type 2 diabetes.
Decreased Risk of Type 2 Diabetes and Heart Disease
As a very good source of dietary fiber, pears o help to protect us from the development of type 2 diabetes as well heart disease. Adequate intake of dietary fiber is a long-established factor in reducing our risk of both diseases, and in the case of pears, this benefit may be even more pronounced due to the helpful combination of both soluble and insoluble fiber in this fruit. In addition to their fiber content, however, pears have other ways of helping to protect us against these diseases. In the case of type 2 diabetes, scientists now know that pear flavonols (including isorhamnetin, quercetin, and kaempferol), flavan-3-ols (especially epicatechin), and the anthocyanins (found in red-skinned varieties including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson) all help improve insulin sensitivity. In the case of heart disease, recent research has shown that pear fibers are able to bind together with bile acids in the intestine, lowering the pool of bile acids and decreasing the synthesis of cholesterol. In addition, the phytonutrients in pear may play a special role in these fiber-bile acid interactions. The ability of pear fibers (and other fruit fibers) to bind bile acids has actually been compared to the cholesterol-lowering drug cholestyramine, with pears showing about 5% of the ability of the drug to accomplish this result.
Reduced Cancer Risk
The health benefits of pear fiber also extend into the area of cancer risk. Fiber from pear can bind together not only with bile acids as a whole, but also with a special group of bile acids called secondary bile acids. Excessive amounts of secondary bile acids in the intestine can increase our risk of colorectal cancer (as well as other intestinal problems). By binding together with secondary bile acids, pear fibers can help decrease their concentration in the intestine and lower our risk of cancer development. In the case of stomach cancer (gastric cancer), intake of pears has also been shown to lower cancer risk. Here the key focus has not been on pear fiber, however, but on pear phytonutrients, especially cinnamic acids (including coumaric acid, ferulic acid, and 5-caffeoylquinic acid).
Esophageal cancer (specifically, esophageal squamous cell carcinoma, or ESCC) is a third cancer type for which pear intake helps lower risk.