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Antioxidants in Fruits: Properties and Health Benefits

Abstract

Pear (Pyrus communis L) is full grown in temperate and subtropical conditions since its more extensive adoptability. Sparkling pear fruit is eaten worldwide and additionally typically found in processed products like beverages and protected natural products. Pear fruit is rich in macronutrients as well as in micronutrients. It is a rich source of dietary fiber and vitamin C. Distinctive types of phenolic compounds too are displayed in peels, blossoms, seeds, bark, and leaves. The phenolic contents are higher within the pear skins than in its pulp. Pear has good wound restoration property. Pear is a skin brightening specialist. The boron substance in pear makes a difference in the body to hold calcium, which progressively impedes osteoporosis. Pear is wealthy source of fructose and dietary fiber. The purgative properties of pear are explained by the presence of fructose and fibre substance. Pear and pear products have shown prominent results in pain relieving, antineoplastic, antidepressant, antibiotic antimicrobic and resistant booster. Utilization of pear natural product, containing wealthy phytoconstituents, amid a slim down is aiming to be accommodating in ensuring the body from hurtful oxygen radicals. Moreover, it is too recommended that natural products ought to be devoured with their peels, since it is thought that the oxidation reducing action that they require is successful in ensuring the wellbeing and anticipating illnesses. This topic presents a comprehensive study of the phytochemical constitution, antioxidant properties, dietary regard, prosperity benefits, and therapeutic properties of pear.

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Author information

Authors and Affiliations

  1. Department of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, India

    Nowsheen Nazir, Shemoo Nisar, Shazia Mubarak, Aroosa Khalil & Kounser Javeed

  2. Department of Nutrition, Seacom Skills University, Birbhum, West Bengal, India

    Swapan Banerjee

  3. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India

    Jasmeet Kour

  4. Department of Food Science & Technology, Government Degree College, Shopian, Jammu & Kashmir, India

    Gulzar Ahmad Nayik

Authors
  1. Nowsheen Nazir
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  2. Shemoo Nisar
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  3. Shazia Mubarak
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  4. Aroosa Khalil
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  5. Kounser Javeed
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  6. Swapan Banerjee
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  7. Jasmeet Kour
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  8. Gulzar Ahmad Nayik
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, Government Degree College, Shopian, Jammu and Kashmir, India

    Gulzar Ahmad Nayik

  2. Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Amir Gull

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Nazir, N. et al. (2020). Pear. In: Nayik, G.A., Gull, A. (eds) Antioxidants in Fruits: Properties and Health Benefits. Springer, Singapore. https://doi.org/10.1007/978-981-15-7285-2_22

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