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The amount, structure and chemical composition of pectin is different among plants, within a plant over time, and in various parts of a plant. As such, they soften the stool and speed the transit time of material through the digestive tract, reducing constipation ( 35). Dietary pectin combined with fecal microbiota transplantation improved constipation in a small trial on 30 people [ 56]. Pectin is also used in wound healing preparations and speciality medical adhesives, such as colostomy devices.
The authors reported on the positive results of using pectin food additive preparations in a number of clinical studies conducted on children in severely polluted areas, with up to 50% improvement over control groups. In human studies, increased fiber intake has been linked to a decreased risk of overweight and obesity. Pectin oligosaccharides blocked the growth of harmful colon bacteria (clostridia and Bacteroides) and stimulated the growth of healthy bacteria ( Bifidobacteria and Lactobacillus) in cell-based studies [ 52, 53]. Furthermore, this unique fiber may form a protective barrier around the gut lining to prevent harmful bacteria from entering your body ( 1). However, you can use the sugar-free version, which only adds 40 calories, 220 mg of sodium, and no carbs or sugars, but with the sugar-free version, you are adding aspartame.Dietary supplementation of pectin (5 g/2x a day for 3 months) did not affect blood sugar control in 17 diabetics, suggesting it was not helpful in controlling diabetes [ 38]. In obese rats fed a high-fat diet, apple pectin reduced total cholesterol, LDL, and triglycerides [ 24]. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; and as a food stabiliser in fruit juices and milk drinks, [4] and as a source of dietary fiber.
These include gelling agents, viscosity builders, protective colloids and stabilizers in a variety of food and beverage products.Low methylester (LM) pectin, DE lower than 50, forms gels in the presence of divalent cations, such as calcium and magnesium. But an altered form of pectin, known as modified citrus pectin (MCP), has properties that allow it to be digested. Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries, contain small amounts of pectin. During the Industrial Revolution, the makers of fruit preserves turned to producers of apple juice to obtain dried apple pomace that was cooked to extract pectin. With natural gelling properties, they are an unprocessed, whole-grain food, and one ounce (about 2 tablespoons) contains 139 calories, with 4 grams of protein, 9 grams of fat, 12 grams of carbohydrates, and 11 grams of fiber, plus vitamins and minerals.
The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production. In another trial on 96 overweight women, pectin only caused a slight, non-significant reduction in calorie intake [ 44, 45, 46]. The daily intake of pectin from fruits and vegetables can be estimated to be around 5g if approximately 500g of fruits and vegetables are consumed per day.If you set your browser to block these cookies, then these functions and services will not work for you. During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution. Diarrhea is a common adverse effect of parenteral nutrition due to the lack of dietary fiber in most solutions and the frequent treatment with antibiotics that disrupt the gut microbiota. He discovered that it was the main component in fruit that was responsible for the congealing properties that enabled gelling when the fruit was boiled with sugar. In another study on 64 children exposed to radiation, pectin (15-16% apple-pectin powder) reduced the levels of the radioactive chemical element, cesium-137, by 62.
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