JCNRJournal of Clinical and Nursing Research2208-36852208-3693Bio-Byword Scientific Publishing Pty. Ltd.10.26689/jcnr.v9i4.10411ArticleExploration on the Chemical Constituents and Pharmacological Effects of Korla Fragrant Pearshttps://artdesignp.com/journal/JCNR/9/4/10.26689/jcnr.v9i4.10411ChengPing,ShiChunmei,DaiXinyu,LiHengbo,LvCunfei,QiuMingjie,XuWenpin2025942025-04-29Korla fragrant pears are one of the “famous, excellent, and special” fruits in Xinjiang. They belong to the white pear variety in the genus Pyrus of the Rosaceae family. With a long-standing planting history and strong regional characteristics, they are mainly produced in southern Xinjiang. Due to unique natural conditions such as large temperature differences between day and night and sufficient sunlight, Korla fragrant pears have a crispy texture, a sweet but not cloying taste, and their flesh is delicate and juicy, with excellent quality. Korla fragrant pears contain a variety of bioactive substances, mainly including polysaccharides, polyphenolic compounds, flavonoid compounds, triterpenoids, and sterols. They have medical effects such as “moistening the lungs, calming the heart, reducing phlegm, anti-inflammation, relieving cough, and resolving carbuncle toxins”. Uyghur and Mongolian medicine often use them as a good dietary therapy product. Based on recent literature reports, this paper reviews the main chemical constituents and pharmacological effects of Korla fragrant pears, aiming to provide references for the research and utilization of the deep processing of Korla fragrant pears.

Editorial Board of Flora of China, 1974, Flora of China. Science Press, Beijing.

Teng Y, 2017, Research Progress on the Phylogeny of Pyrus and the Origin of Oriental Pear Cultivars. Journal of Fruit Science, 34(3): 370–378.

Wen W, Alseekh S, Fernie AR, 2020, Conservation and Diversification of Flavonoid Metabolism in the Plant Kingdom. Curr. Opin. Plant Biol., 55: 100–108.

Qing Q, 2022, Avocado Can Reduce Cholesterol. China Fruit News, 39(12): 50.

Roda A, Lucini L, Torchio F, et al., 2017, Metabolite Profiling and Volatiles of Pineapple Wine and Vinegar Obtained from Pineapple Waste. Food Chem., 229: 734–742.

Laaksonen O, Makila L, Tahvonen R, et al., 2013, Sensory Quality and Compositional Characteristics of Blackcurrant Juices Produced by Different Processes. Food Chem., 138: 2421–2429.

Yu J, Li W, You B, et al., 2021, Phenolic Profiles, Bioaccessibility and Antioxidant Activity of Plum (Prunus Salicina Lindl). Food Res. Int., 143: 110300.

Ren GR, Liu J, Zhao Z, et al., 2024, Study on the Structure and Antioxidant and Anti-Allergic Asthma Activities of Neutral Polysaccharides from Korla Fragrant Pears. China Food Additives, 35(05): 123–133. DOI: 10.19804/j.issn1006-2513.2024.5.13.

Zhou K, 2020, Structure Identification of Korla Fragrant Pear Polysaccharides and Research on Their Immunomodulatory Activity and Anti-Airway Inflammation Mechanism, thesis, Xinjiang Medical University. DOI: 10.27433/d.cnki.gxyku.2020.001079.

Feng Z, Rushangulimaimaitiyiming, Pan H, et al., 2022, Optimization of the Formula of Compound Pear Paste by Response Surface Methodology and Its Antioxidant Activity. The Food Industry, 43(6): 111–115.

Hailixi·T, 2021, Structural Identification and Preliminary Study on the Immunological Activity of Polysaccharides from Korla Fragrant Pears. Xinjiang Uygur Autonomous Region, thesis Xinjiang Medical University.

Wu Y, Li Y, Nie C, et al., 2021, Study on the Immunomodulatory Effect of Crude Polysaccharides from Korla Fragrant Pears. Journal of Food Safety and Quality, 12(4): 7.

Li SL, Fu K, Liu RS, 2009, Effect of Chaiqin Qinggan Capsules on the Phagocytic Function of Mouse Mononuclear Phagocytes. Information on Traditional Chinese Medicine, 26(01): 88.

Hailixi T, Li Y, Wu Y, et al., 2021, Study on the Antitussive and Expectorant Effects of Crude Polysaccharides from Korla Fragrant Pears. Journal of Food Safety and Quality, 12(4): 5.

Ajiranimu A, Gulimila K, Ren GR, et al., 2023, Anti-inflammatory Effect of Polysaccharides from Korla Fragrant Pears by Inhibiting the Expression of Key Pyroptosis Proteins NLRP3 and GSDMD. China Food Additives, 34(4): 142–149.