A new in vitro (test tube) study has investigated the potential probiotic benefits of a pear-enriched diet.

Researchers at North Dakota State University studied the compounds found in two pear varieties, Bartlett and Starkrimson, in order to better understand the impact of those compounds on chronic diseases.

The results suggest 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 that bacteria is often perceived as something that causes diseases; however, the body is full of bacteria that are mostly good and added that 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 found 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.

Pears are among the most popular fruits in the world, and 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 percent of daily fiber needs and, they are sodium-free, cholesterol-free, fat-free, and contain 190 mg of potassium.

An overall balanced diet rich in fruits and vegetables, including pears, provides micronutrients, vitamins, dietary fiber, potassium, antioxidants, and more.

The study appears in Food Research International.