A review of pears (Pyrus spp.), ancient functional food for modern times

Abstract

Background Pears have been world-widely used as a sweet and nutritious food and a folk medicine for more than two millennia. Methods We conducted a review from ancient literatures to current reports to extract evidence-based functions of pears. Results We found that pears have many active compounds, e.g., flavonoids, triterpenoids, and phenolic acids including arbutin, chlorogenic acid, malaxinic acid, etc. Most of researchers agree that the beneficial compounds are concentrated in the peels. From various in vitro, in vivo, and human studies, the medicinal functions of pears can be summarized as anti-diabetic,-obese, −hyperlipidemic, −inflammatory, −mutagenic, and -carcinogenic effects, detoxification of xenobiotics, respiratory and cardio-protective effects, and skin whitening effects. Therefore, pears seem to be even effective for prevention from Covid-19 or PM2.5 among high susceptible people with multiple underlying diseases. Conclusion For the current or post Covid-19 era, pears have potential for functional food or medicine for both of communicable and non-communicable disease.

Peel Diffusion and Antifungal Efficacy of Different Fungicides in Pear Fruit: Structure-Diffusion-Activity Relationships

“…The genus Pyrus has rich germplasm resources, including thousands of cultivars in five domesticated species and dozens of wild species [ 2 ]. Despite its high nutritional and economic relevance [ 3 ], pear fruit is highly susceptible to numerous fungal pathogens [ 4 , 5 ]. It has been estimated that fungal diseases account for approximately 20% of perennial yield losses and 10% of postharvest losses [ 6 ].…”

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

“…Pear Pear fruit is widely consumed worldwide and can be found in several processed products. It is famous for its many medical functions, such as antidiabetic, anticarcinogenic, and anti-inflammatory properties [117], and various nutrients and bioactive compounds, including sugars, vitamins, organic and fatty acids, amino acids, volatiles, polyphenols, and minerals are attributed to pear fruit [116]. A variety of bioactive compounds has been identified in pear peel, including arbutin, chlorogenic acid, catechin, quercetin, kaempferol, hydroxycinnamoylmalic acids and their ethyl esters, and procyanidins and triterpenes.…”

Antioxidative, cytoprotective and whitening activities of fragrant pear fruits at different growth stages

“…The pear fruit with characters of fragrant, juicy and nutritious is welcome by consumers. Phenolic substances including phenolic acids and flavonoids, such as arbutin, chlorogenic acid, catechin and caffeic acid is the main chemical composition with antioxidant, free radical scavenging and antibacterial effects in pear fruit (18). Pear phenolic compounds are a pure natural antioxidant extracted from pears, and its main component is flavonoids.…”