Traditional uses, nutrition, phytochemistry and various pharmacological properties of Indian wild pear (Review).

The consumption of wild edible fruits for nutri‑
tional and medicinal benefits has been known for a long
time. These naturally occurring fruit plants can thrive well
under adverse climatic conditions and are being harvested
and marketed locally. Pyrus pashia (P. pashia; Buch.‑Ham.
ex D. Don; family, Rosaceae), commonly known as ‘wild
edible or Himalayan pear’ is one of such underutilized trees.
It is widely distributed in temperate regions up to an altitude
of 2,000 m in Western Himalaya. It has broad applications
in traditional therapeutics for the treatment of diseases, such
as eye infections, sore throat, diarrhea, stomach disorders
and other infectious diseases. Chlorogenic acid, flavan‑3‑ols,
gallic acid, tannins, alkaloids, hydroquinone, terpenoids and
its isomers have been isolated and identified from the leaf,
fruit, flower and bark portion of P. pashia. The phytochemi‑
cals present in the P. pashia tree may be responsible for the
traditional beneficial health effects of the plant. Numerous
scientific studies on P. pashia have validated the general uses
of the plant by the native population; however, the data on its
pharmacological properties and the mechanisms involved are
insufficient. The present review aimed to provide a critical
evaluation of the distribution, traditional uses, phytochemicals
present, pharmacological activities and nutritional value of
different plant parts of P. pashia. Detailed research is required
on individual phytochemicals present and toxicological studies
at the gene level. In‑depth molecular studies may also confirm
the various pharmaceutical claims for the development of
novel pharmaceutical drugs and functional food products.