What Are the Health Benefits of Pears?

Pears are among the most popular fruits in the world. Besides being delicious, they are packed with nutrients, which make them a tasty addition to the diet. Researchers at North Dakota State University conducted an in vitro study to investigate the potential probiotic benefits of a pear-enriched diet and found that pears have the ability to control stomach-related bacterial diseases involving H. pylori. They also found that compounds in two pear varieties, Bartlett and Starkrimson, may be helpful in managing early stages of hyperglycemia and diabetes-induced hypertension.
 

An overall balanced diet comprising of fruits and vegetables, including pears, provides micronutrients, vitamins, dietary fiber, potassium, antioxidants, and more. Pears are an excellent source of fiber and a good source of vitamin C for only 100 calories per serving. One medium pear provides about 24% of daily fiber needs and, they are sodium-free, cholesterol-free, fat-free, and contain 190 mg of potassium. 

While studying the impact of the compounds found in pears on chronic diseases, researchers found that fermentation of these pear cultivars further enhances their ability to control stomach related diseases involving H. pylori, the most common chronic bacterial infection in humans, without affecting beneficial bacteria with probiotic potential. 

Researcher Kalidas Shetty said, "Bacteria is often perceived as something that causes diseases; however, the body is full of bacteria that are mostly good. It's exciting to explore the potential that pears can have to balance beneficial bacterial activity in the digestive process, as gut health helps support overall health of the body." 

The study findings also revealed that Bartlett and Starkrimson pear varieties have compounds such as phenolics and antioxidants as well as activity that slow down enzymes related to starch and glucose metabolism, which relates to managing early stages of hyperglycemia and diabetes-induced hypertension. 

Source:The study is published in Food Research International.