Pectin (from the Greek pektos - frozen, curdled) is a naturally occurring polysaccharide. It is an adhesive, a tissue building block that maintains turgor, increases plant resistance to drought and promotes long-term storage. Pectin is a soluble dietary fiber and is found in almost all higher plants - roots, vegetables, fruits and some algae.
Application of pectin
Pectin is widely used in the pharmaceutical and food industries. The pectin substance helps to effectively remove heavy metal ions, pesticides and other harmful compounds from the body, as well as to improve the functioning of the gastrointestinal tract. Pharmacists include it in natural anti-inflammatory and pain relievers.
Due to the structure-forming properties of pectin, it becomes possible to use it as a substance capable of encapsulating drugs.
In the food industry, pectin is used as a thickener in the production of marshmallows, ice cream, marmalade, jelly, candy fillings and juice drinks. As a natural additive, it is designated E440. There are 2 forms of pectin - liquid and powder. Depending on the form of the pectin substance, the sequence of mixing various products in the process of their preparation is carried out. Liquid pectin is added to the hot mass that has just been cooked, and powdered pectin is added to cold juice or fruit. Packaged pectin is ideal for making jelly and marmalade from fruits and berries.
On an industrial scale, pectin substances are obtained from apple and citrus pomace, sugar beet pulp and sunflower baskets.
Useful properties of pectin
The natural orderly of the body - this is what doctors call pectin. Soluble dietary fiber, which is pectin, has the ability to effectively remove poisons and harmful compounds from tissues: pesticides, radioactive elements, heavy metal ions. It is characteristic that the natural bacteriological balance in the body is not disturbed.
Pectin significantly improves the intestinal microflora, has a moderate enveloping and anti-inflammatory effect on the gastric mucosa in ulcerative lesions, forms favorable conditions for microbiocenosis - the process of reproduction of microbes that are beneficial to the body.
The undoubted benefit of pectin is due to its effect on metabolism. He is actively involved in stabilizing redox processes, improving peripheral circulation, intestinal motility, and lowering blood cholesterol levels.
The daily rate of pectin, at which there is a significant decrease in blood cholesterol, is 15 grams. It is better if the body receives this rate not from pectin supplements, but from fresh, dried or canned berries and fruits.
Pectin in products
The most common sources of pectin are apples, pears, bananas, dates, peaches, plums, blueberries, figs, citrus fruits (it is especially abundant in citrus peels - up to 30%). Slightly less pectin is found in strawberries, cherries, pineapples, blueberries, melons, and green peas.
Contraindications
Getting an overdose of pectin from natural sources is almost impossible. However, with excessive use of it, it is possible to reduce the absorption of minerals such as calcium, magnesium, iron and zinc. Also, the process of assimilation of proteins and fats may be slightly disrupted and fermentation may begin with the appearance of gases in the colon (flatulence).
