A study published last month in Food Research International examined the phenolic-linked health benefits of two types of pears—Bartlett and Starkrimson—in managing hyperglycemia and hypertension using in vitro enzyme models, and inhibiting the bacteria Helicobacter pylori using fermented pear juice (2015;69:80-90).
Antioxidant activity was seen in the peel extracts of both cultivars. In vitro enzyme assays with peel and pulp extracts also indicated high inhibitory activity of alpha-glucosidase and alpha-amylase used as models for anti-hyperglycemia benefits. Only the aqueous pulp extract of Bartlett pear had angiotensin I-converting enzyme inhibitory activity used as model for anti-hypertension benefits. Fermented acidic pH samples of both cultivars showed H. pylori inhibition at 48 and 72 hours, while a fermented sample of Starkrimson even showed inhibition at 24 hours. Both cultivar extracts did not inhibit growth of the probiotic Bifidobacterium longum.
Fruits and vegetables are constantly being investigated for their health-related benefits—from mental well-being and women’s heart health to improving skin health. This study definitely shows promise for managing stomach ulcers and the early stages of diabetes.