Evidence supporting the use of: Pear
For the health condition: Hangover

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Pear (Pyrus spp.) has been traditionally consumed in some cultures, particularly in East Asia, as a remedy for hangovers. In recent years, limited scientific research has explored its efficacy. A notable study published in 2015 in the journal Current Drug Metabolism investigated the effects of Korean pear (Pyrus pyrifolia) juice on hangover symptoms in humans. The randomized crossover trial found that consuming pear juice before alcohol intake modestly reduced blood alcohol levels and alleviated some hangover symptoms, such as impaired concentration and sensitivity to light and sound. The proposed mechanisms include the enhancement of alcohol metabolism via increased activity of enzymes like alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH), as well as the presence of anti-inflammatory and antioxidant compounds in pears that may help mitigate hangover effects.

However, the current scientific evidence is limited in both quantity and quality. The available studies have small sample sizes and focus primarily on Korean pear varieties. While biological plausibility exists and modest benefits have been observed, the evidence is not robust enough for strong recommendations. Thus, the use of pear for hangover support is better justified by early-stage scientific research rather than longstanding tradition or rigorous clinical trials.

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