Polyphenols in pears, a healthy “antidote” to high-fat foods?

When blood cholesterol increases, it may cause health problems such as hyperlipidemia and atherosclerosis. Recent scientific research results show that pear polyphenols can reduce the negative impact of high-fat foods on health.

What are polyphenols? Pears are rich in polyphenols, which have antioxidant, anti-inflammatory and immune-enhancing effects. Not long ago, a team of experts from China Agricultural University systematically explored the changes in three types of pear polyphenols during storage and their lipid-lowering activity in a research paper.

Liu Chenbing, a nutritionist at the Health Management Center of the First Affiliated Hospital of Zhejiang University School of Medicine, said that the peel is the main source of polyphenols and flavonoids, so when enjoying pears, it is recommended to wash the peel and eat it together to obtain more health benefits. The pear flesh contains high levels of ingredients such as chlorogenic acid and arbutin, which help resist inflammatory responses in the body.

Although pears do not have the direct effect of "moistening the lungs and relieving coughs", the water content of pears is as high as 85%, which can effectively replenish water and make the throat feel comfortable. Especially when the throat is itchy and dry, eating a juicy pear can instantly bring a burst of freshness. In the dry autumn, eating pears can not only make people feel happy, but also relieve coughs caused by the environment.

When it comes to laxatives, many people may think of prunes first, but pears are also an excellent choice. The dietary fiber content of pears is about 3% on average, and some varieties even exceed 7%. Among them, insoluble dietary fiber accounts for the main component. This fiber is difficult to decompose, can quickly pass through the intestines, and absorb food residues in the intestines, thereby promoting bowel movements and preventing constipation. Especially Korla pears, which contain up to 6.7 grams of dietary fiber per 100 grams, far more than apples, and are a good helper to promote intestinal health. Diabetic-friendly

The GI value of pears is only 36, which is a low GI food, which means that it has little effect on blood sugar after a meal. The soluble sugars in pears are mainly fructose, sorbitol, glucose and sucrose, among which fructose has the highest content and does not require insulin to participate in metabolism in the body, so it has little effect on blood sugar. According to the "Chinese Food Composition Table", the available carbohydrates in pears are 10.5 grams/100 grams, and the calculated glycemic load (GL) is only 7.6, which is a low GL food. Diabetic patients can eat pears in moderation. It is recommended to add 100 grams of pears to the diet every day, or to enjoy one pear twice.