Pear, Pyrus communis, is one of the most popular consumed fruits around the world, due to its pleasant taste and nutritional value .
This fruit is a source of many nutrients, including fiber, vitamin C and potassium. Pear is also a source of phytochemicals, especially antioxidants . Moreover the high content of soluble fibre and polyphenols in pears, previously shown to have hypoglycaemic and hypolipidaemic effects, may contribute to metabolic health by improving lipid profiles, glycaemic control and reducing chronic inflammation .
Il succo di pera, per consistenza, per sweet to sweet-tart taste e per fragrant aroma, trova nel succo di pompelmo la perfetta sinergia di gusto, colore, micronutrienti e phytochemicals.
 Mario J. Simirgiotis, Cristina Quispe, Jorge Bòrquez, Carlos Areche, Beatriz Sepùlveda, Fast detection of phenolic compounds in extracts of easter pears (Pyrus communis) from the Atacama desert by ultrahigh-performance liquid chromatography and mass spectrometry (UHPLC-Q/Orbitrap/MS/MS), “molecules”, 2016;21(1):92
 Holly Reiland, Joanne Slavin, Systematic review of pears and health, “Nutrition Today”, 2015;50(6):301-305
 Genevieve James-Martin, Gemma Williams, Welma Stonehouse, Nathan O’Callaghan, Manny Noakes, Health and nutritional properties of pears (Pyrus): a literature review, CSIRO, Food and Nutrition