The properties of Pectin
Its main component is galacturonic acid, a sugar acid derived from galactose. Pectin is produced commercially as a white to light brown powder, mainly extracted from citrus fruits and apples, it is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
Consumption of pectin has been shown to slightly (3-7%) reduce blood LDL cholesterol levels. The effect depends upon the source of pectin; apple and citrus pectins were more effective than orange pulp fiber pectin. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food. In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect).
