Pear peel can reduce intestinal inflammation, scientists found

Polyphenols contained in pear skin can reduce inflammation in the intestines and protect the mucous membrane in cases of ulcerative colitis. This conclusion was reached by scientists from the Jiangsu Academy of Agricultural Sciences in China, who studied the effect of plant compounds on immune responses and intestinal conditions.

As reported by BAKU.WS with reference to Food & Function, laboratory experiments have shown that polyphenols from pear skin suppress the production of pro-inflammatory molecules in immune cells. In experiments on mice with induced colitis, adding these substances to the diet led to less body weight loss, reduced inflammation levels in the blood, and decreased damage to colon tissues.

Researchers paid special attention to the effect of compounds on the intestinal microbiota. Under the influence of polyphenols, bacterial diversity increased, as did the proportion of microorganisms associated with maintaining the integrity of the intestinal mucosa. At the same time, there was a reduction in the number of bacteria associated with inflammatory processes.

In addition, scientists recorded a decrease in excessive immune response activity in the intestinal mucosa, including pathways responsible for antigen recognition. Antigens are substances that the immune system perceives as foreign - these can be microbes, food components, or proteins.

In ulcerative colitis, intestinal immune cells react too strongly even to harmless antigens and beneficial bacteria, which leads to mucosal damage and the development of chronic inflammation. Weakening such a reaction is considered one of the key factors in intestinal protection.

The study authors note that the data obtained emphasize the important role of fruit skins in maintaining digestive system health. In their opinion, pear skin can be considered as a promising functional food component, however, clinical studies are necessary to confirm the effect in humans.