# Pyrus pyrifolia (Asian Pear)

**Canonical URL:** https://ingredients.hermeticasuperfoods.com/ingredients/pyrus-pyrifolia
**Data Source:** Hermetica Superfoods Ingredient Encyclopedia
**Updated:** 2026-04-05
**Evidence Score:** 2 / 10
**Category:** Fruit
**Also Known As:** Nashi pear, Asian pear, Chinese pear, Sand pear, Apple pear, Korean pear, Japanese pear, Pyrus pyrifolia, Nashi, Ya li, Bae

## Overview

Asian pear (Pyrus pyrifolia) is a heritage fruit rich in chlorogenic acid (106.7–247.5 mg/100g fresh weight) and malaxinic acid, which drive its antioxidant and preliminary anticancer properties. These polyphenols scavenge [free radical](/ingredients/condition/antioxidant)s and inhibit cancer cell proliferation via apoptotic pathways in vitro.

## Health Benefits

• [Antioxidant activity](/ingredients/condition/antioxidant) through free radical-scavenging compounds including chlorogenic acid (106.7-247.5 mg/100g fresh weight) and flavonoids (182.5-368.9 mg/100g in immature fruit) - preliminary in vitro evidence only
• Cancer cell growth inhibition via malaxinic acid (0.76-5.86 mg/100g) showing activity against BAEC, HT1080, HeLa, and B16/BL6 cell lines - preliminary in vitro evidence only
• Higher phenolic content compared to Western pears, particularly arbutin and chlorogenic acid - based on compositional analysis only
• Potential [anti-inflammatory](/ingredients/condition/inflammation) effects from flavonoids including epicatechin, quercetin 3-O-glucoside, and rutin - mechanism proposed but not clinically tested
• Rich source of vitamins including ascorbic acid (up to 210.4 mg/kg in immature fruit) and α-tocopherol - nutritional analysis only

## Mechanism of Action

Chlorogenic acid in Asian pear inhibits NADPH oxidase and scavenges [reactive oxygen species](/ingredients/condition/antioxidant) (ROS) by donating hydrogen atoms to free radicals, reducing oxidative stress at the cellular level. Malaxinic acid (0.76–5.86 mg/100g) has demonstrated concentration-dependent inhibition of cancer cell proliferation in vitro, likely through caspase-mediated apoptosis and cell cycle arrest at the G1 phase. Flavonoids present in immature fruit (182.5–368.9 mg/100g) further modulate NF-κB signaling, potentially suppressing [pro-inflammatory cytokine](/ingredients/condition/inflammation) expression.

## Clinical Summary

Current evidence for Asian pear's health effects is largely limited to in vitro cell studies and animal models, with no large-scale randomized controlled trials in humans published to date. Phytochemical analyses confirm consistent presence of chlorogenic acid and malaxinic acid across cultivars, but bioavailability and effective human doses remain unstudied. A small number of observational studies suggest regular consumption of pear fruits correlates with reduced [cardiovascular risk](/ingredients/condition/heart-health) markers, though these did not isolate Pyrus pyrifolia specifically. Overall, the evidence base is preliminary, and clinical efficacy claims in humans cannot yet be substantiated.

## Nutritional Profile

Asian pear (Pyrus pyrifolia) per 100g fresh weight: Macronutrients - carbohydrates 10.6g (primarily fructose 6.2g, glucose 2.1g, sucrose 1.8g), dietary fiber 3.6g (predominantly insoluble cellulose and pectin), protein 0.5g, fat 0.23g, water 88g, energy ~42 kcal. Micronutrients - potassium 121mg, phosphorus 11mg, calcium 4mg, magnesium 8mg, sodium 0mg, iron 0.1mg, zinc 0.05mg, copper 0.07mg; vitamins: vitamin C 3.8mg, folate 8mcg, vitamin K 4.5mcg, niacin 0.22mg, riboflavin 0.01mg, thiamine 0.01mg, vitamin B6 0.02mg. Bioactive compounds - chlorogenic acid 106.7-247.5mg/100g (primary phenolic, concentrated in peel; bioavailability moderate at ~30-40% due to gut microbiota [metabolism](/ingredients/condition/weight-management) to caffeic acid derivatives); arbutin 2.3-15.4mg/100g (higher in peel than flesh); flavonoids 182.5-368.9mg/100g in immature fruit declining to 45-120mg/100g at full ripeness (catechin, epicatechin, quercetin glycosides); malaxinic acid 0.76-5.86mg/100g; sorbitol 1.1-2.3g/100g (contributes to laxative effect at higher intakes); lignin fractions present in gritty stone cells (sclereids). Fiber bioavailability note: pectin content supports short-chain fatty acid production via fermentation. Phenolic bioavailability is significantly higher from whole fruit versus juice due to fiber-polyphenol matrix interactions.

## Dosage & Preparation

No clinically studied dosage ranges have been established for Pyrus pyrifolia extracts or standardized forms due to absence of human trials. Studies only report naturally occurring compound concentrations in raw fruit. Consult a healthcare provider before starting any new supplement.

## Safety & Drug Interactions

Asian pear consumed as whole fruit is considered safe for most adults, with no documented serious adverse effects at typical dietary intake levels. Individuals with known allergies to Rosaceae family fruits (apple, peach, cherry) may experience cross-reactive oral allergy syndrome symptoms including oral itching or mild swelling. High chlorogenic acid intake theoretically may interact with anticoagulant medications such as warfarin by modulating platelet aggregation, though this has not been confirmed in human drug-interaction studies. Safety data during pregnancy and lactation is insufficient, so supplemental or concentrated extract forms should be avoided during these periods until further research is available.

## Scientific Research

No human clinical trials, randomized controlled trials, or meta-analyses on Pyrus pyrifolia were identified. Current research is limited to in vitro studies demonstrating malaxinic acid's inhibition of cancer cell growth and general [antioxidant activity](/ingredients/condition/antioxidant) measured through DPPH assays during fruit development stages.

## Historical & Cultural Context

Pyrus pyrifolia has been consumed as a functional food in East Asian systems across Korea, Japan, and China, with immature Korean pears particularly noted for medicinal functions including anti-oxidative defense in blood circulation. While recognized as nutrient-dense in modern times, specific traditional medicine contexts or formalized use durations are not documented.

## Synergistic Combinations

Green tea extract, vitamin C, quercetin, resveratrol, pomegranate extract

## Frequently Asked Questions

### How much chlorogenic acid is in Asian pear?

Asian pear contains 106.7–247.5 mg of chlorogenic acid per 100g of fresh weight, with concentrations varying by cultivar, ripeness, and growing conditions. Immature fruit tends to have higher polyphenol content overall, including elevated flavonoids reaching up to 368.9 mg/100g.

### Can Asian pear help prevent cancer?

In vitro studies show malaxinic acid (0.76–5.86 mg/100g in Asian pear) inhibits cancer cell growth through apoptotic pathways, but these are cell-culture experiments only. No human clinical trials have tested Asian pear or its extracts for cancer prevention or treatment, so no evidence-based cancer claims can be made at this time.

### What is malaxinic acid and why does it matter?

Malaxinic acid is a dicarboxylic acid compound found in Asian pear at concentrations of 0.76–5.86 mg/100g, making it relatively unique among common fruits. Preliminary in vitro research suggests it can inhibit proliferation of certain cancer cell lines, though its bioavailability and effective dosage in humans have not been established.

### Is Asian pear safe for people with fruit allergies?

Asian pear belongs to the Rosaceae family, so individuals allergic to related fruits like apples, peaches, or cherries may experience cross-reactive oral allergy syndrome, characterized by itching or mild swelling of the mouth and throat. People with confirmed Rosaceae allergies should consult an allergist before consuming Asian pear or its concentrated extracts.

### Does Asian pear have anti-inflammatory properties?

The flavonoids in Asian pear, concentrated at 182.5–368.9 mg/100g in immature fruit, are hypothesized to modulate NF-κB signaling and reduce pro-inflammatory cytokine expression based on in vitro evidence. However, human clinical data confirming measurable anti-inflammatory effects at typical dietary consumption levels is currently lacking.

### What is the difference between Asian pear and European pear varieties in terms of nutrient content?

Asian pears (Pyrus pyrifolia) contain higher concentrations of flavonoids (182.5-368.9 mg/100g in immature fruit) compared to most European pear varieties, along with significant chlorogenic acid levels (106.7-247.5 mg/100g). Asian pears also contain the unique compound malaxinic acid (0.76-5.86 mg/100g), which is not present in European pears and has shown preliminary in vitro activity against certain cancer cell lines. The crisp texture and higher water content of Asian pears may also affect how quickly these compounds are absorbed during digestion.

### How does the ripeness or maturity stage of Asian pear affect its antioxidant levels?

Immature Asian pears contain significantly higher flavonoid concentrations (182.5-368.9 mg/100g) compared to fully ripened fruit, suggesting that harvest timing substantially impacts antioxidant content. Chlorogenic acid and malaxinic acid levels may also vary across maturity stages, though research on this specific variation is limited. Consumers seeking maximum antioxidant benefit should consider that earlier-harvest pears may provide higher phytochemical concentrations than fully mature fruit.

### Can Asian pear compounds be effectively absorbed from whole fruit versus isolated extracts?

While Asian pears contain bioactive compounds like chlorogenic acid and malaxinic acid, most evidence for their biological activity comes from in vitro studies using isolated extracts rather than whole fruit consumption. The high water content and fiber matrix of fresh Asian pears may affect the bioavailability of these compounds compared to concentrated supplement forms. Current research does not definitively establish whether consuming whole Asian pears delivers clinically meaningful levels of these antioxidant and anti-cancer compounds in humans.

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