Synopsis

Source of validity: Traditional
Rating (out of 5): 1

Pear (Pyrus spp.) has been traditionally used in various cultures, especially in East Asia, as a remedy to help alleviate fever. In traditional Chinese medicine (TCM), pears are believed to have cooling properties and are commonly recommended for conditions associated with internal heat, such as fever, sore throat, and cough. Classic TCM texts describe pears as moistening the lungs and clearing heat, which is why they are often made into cooling drinks or consumed raw during febrile illnesses.

Despite its long-standing use in traditional practices, scientific studies directly evaluating the fever-reducing (antipyretic) effects of pears are limited. While pears contain vitamins (notably vitamin C), antioxidants, and have a high water content, which may help with hydration and general well-being during illness, there is insufficient clinical evidence to support a specific antipyretic effect. Most of the evidence supporting pear for fever comes from historical and cultural practices rather than modern clinical research. Therefore, while pears may offer symptomatic relief and support due to their nutritional profile and hydrating properties, their use for fever is best characterized as traditional, with limited scientific validation.

In summary, the use of pears to support or treat fever is primarily based on traditional beliefs and practices, with minimal direct scientific evidence to support a specific fever-reducing action.

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