What if we had the information at our disposal as a way to raise our children to be healthy, as we do today. Is it any wonder that we are looking for ways to combat the affects of the FDA approved drugs as well as the contamination that is in our food supply. We have to look for cures and remedies in order to deal with the harmful affects of the environment and the government approved food and drugs that are on the market today.
Here is a full length study of the benefits of Pectin so that we can live a much healthier life today!
Pectin (from Greek πηκτικός – pektikos, “congealed, curdled”[1]) is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot.[2] It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.
Biology
In plant cells, pectin consists of a complex set of polysaccharides (see below) that are present in most primary cell walls and particularly abundant in the non-woody parts of terrestrial plants. Pectin is present not only throughout primary cell walls but also in the middle lamella between plant cells where it helps to bind cells together.
The amount, structure and chemical composition of pectin differs between plants, within a plant over time and in different parts of a plant. During ripening, pectin is broken down by the enzymes pectinase and pectinesterase; in this process the fruit becomes softer as the middle lamella breaks down and cells become separated from each other. A similar process of cell separation caused by pectin breakdown occurs in the abscission zone of the petioles of deciduous plants at leaf fall.
Pectin is a natural part of human diet, but does not contribute significantly to nutrition. The daily intake of pectin from fruits and vegetables can be estimated to be around 5 g (assuming consumption of approximately 500 g fruits and vegetables per day).
In human digestion, pectin goes through the small intestine more or less intact. Pectin is thus a soluble dietary fiber.
Consumption of pectin has been shown to reduce blood cholesterol levels. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.[3] In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect).[citation needed]
Chemistry
Pectins are a family of complex polysaccharides that contain 1,4-linked α-D-galactosyluronic acid residues. Three pectic polysaccharides have been isolated from plant primary cell walls and structurally characterized. These are:
- Homogalacturonans
- Substituted galacturonans
- Rhamnogalacturonans
Homogalacturonans are linear chains of α-(1-4)-linked D-galacturonic acid.[4]
Substituted galacturonans are characterized by the presence of saccharide appendant residues (such as D-xylose or D-apiose in the respective cases of xylogalacturonan and apiogalacturonan) branching from a backbone of D-galacturonic acid residues.[4][5]
Rhamnogalacturonan I pectins (RG-I) contain a backbone of the repeating disaccharide: 4)-α-D-galacturonic acid-(1,2)-α-L-rhamnose-(1. From many of the rhamnose residues, sidechains of various neutral sugars branch off. The neutral sugars are mainly D-galactose, L-arabinose and D-xylose, the types and proportions of neutral sugars varying with the origin of pectin.[4][5][6]
Another structural type of pectin is rhamnogalacturonan II (RG-II), which is a less frequent complex, highly branched polysaccharide.[7] Rhamnogalacturonan II is classified by some authors within the group of substituted galacturonans since the rhamnogalacturonan II backbone is made exclusively of D-galacturonic acid units.[5]
Isolated pectin has a molecular weight of typically 60–130,000 g/mol, varying with origin and extraction conditions.
In nature, around 80% of carboxyl groups of galacturonic acid are esterified with methanol. This proportion is decreased more or less during pectin extraction. The ratio of esterified to non-esterified galacturonic acid determines the behavior of pectin in food applications. This is why pectins are classified as high- vs. low-ester pectins – or in short HM vs. LM-pectins, with more or less than half of all the galacturonic acid esterified.
The non-esterified galacturonic acid units can be either free acids (carboxyl groups) or salts with sodium, potassium or calcium. The salts of partially esterified pectins are called pectinates, if the degree of esterification is below 5% the salts are called pectates, the insoluble acid form, pectic acid.
Some plants like sugar beet, potatoes and pears contain pectins with acetylated galacturonic acid in addition to methyl esters. Acetylation prevents gel-formation but increases the stabilising and emulsifying effects of pectin.
Amidated pectin is a modified form of pectin. Here, some of the galacturonic acid is converted with ammonia to carboxylic acid amide. These pectins are more tolerant of varying calcium concentrations that occur in use.[8]
To prepare a pectin-gel, the ingredients are heated, dissolving the pectin. Upon cooling below gelling temperature, a gel starts to form. If gel formation is too strong, syneresis or a granular texture are the result, whilst weak gelling leads to excessively soft gels. In high-ester pectins at soluble solids content above 60% and a pH-value between 2.8 and 3.6, hydrogen bonds and hydrophobic interactions bind the individual pectin chains together. These bonds form as water is bound by sugar and forces pectin strands to stick together. These form a 3-dimensional molecular net that creates the macromolecular gel. The gelling-mechanism is called a low-water-activity gel or sugar-acid-pectin gel.
In low-ester pectins, ionic bridges are formed between calcium ions and the ionised carboxyl groups of the galacturonic acid. This is idealised in the so-called “egg box-model”. Low-ester pectins need calcium to form a gel, but can do so at lower soluble solids and higher pH-values than high-ester pectins.
Amidated pectins behave like low-ester pectins but need less calcium and are more tolerant of excess calcium. Also, gels from amidated pectin are thermo-reversible – they can be heated and after cooling solidify again, whereas conventional pectin-gels will afterwards remain liquid.
High-ester pectins set at higher temperatures than low-ester pectins. However, gelling reactions with calcium increase as the degree of esterification falls. Similarly, lower pH-values or higher soluble solids (normally sugars) increase gelling speed. Suitable pectins can therefore be selected for jams and for jellies, or for higher sugar confectionery jellies.
Sources and production: Apples, Guavas, quince, plums, gooseberries, oranges and other citrus fruits contain good amounts of pectin
Dr. David Williams in one of his latest newsletters described pectin as natures roto rooter for cleaning plaque from arteries.
I thought I’d look into it and found many articles on the subject, and many more uses for it.
Take a look!
Pectin reduces inflammation and cholesterol levels, removes artery plaque (described below), eliminates arthritic pain and stiffness (explained below), and helps regulate blood glucose levels. Pectin contains boron, which boosts mental alertness and reduces calcium loss that leads to osteoporosis.
Also described below is pectin’s ability to enhance cell uniformity, reducing the occurrence of malignancy. Pectin and Cholesterol: Reduce cholesterol, remove artery plaque Dr. James J. Cerda of the University of Florida Medical College in Gainesville shows before and after photos of a plaque-clogged artery that was dramatically cured after 9 months of pectin use.
As you can see in the “after” picture, the artery which is cured from the ravages of high cholesterol appears to be in a much younger condition. Vita-Complete Canada, Inc. discusses pectin’s unique ability to decrease the body’s fat absorption, thus lowering cholesterol levels. A study published in the Journal of Clinical Cardiology showed citrus pectin significantly decreased blood cholesterol levels without altering diet or lifestyle.
Pectin and Arthritis: How does pectin actually help arthritis? Every joint in the body is encased in a connective tissue called synovia, which allows a joint to glide smoothly and painlessly as long as the synovial tissue is healthy. With age, synovial tissue can lose its elasticity and lubrication, causing pain, stiffness, and swelling with joint motion (arthritis). Pectin helps to return synovial and other connective tissue (arteries, tendons, ligaments, etc.) to their previously smooth, elastic, lubricated condition which promotes pain-free joint movement. This process begins after 1 to 3 weeks of consistent pectin consumption. Once pectin begins working, it works 24 hours per day as long as a daily intake of pectin is maintained (2 grams minimum).
Pectin and connective tissue are discussed by Dr. Katherine Poehlmann in her book titled Rheumatoid Arthritis, The Infection Connection. This book focuses upon targeting and treating the root cause of chronic illness. When combined with bromelain (a pineapple extract), the relief can be even more dramatic, although bromelain has a more temporary anti-inflammatory effect. Heart / Coronary health… Lowering your cholesterol reduces your risk of heart problems.
Prevent diabetes, gallstones… www.metromkt.net explains how pectin acts as an agent to reduce (or eliminate) the occurrence of diabetes and gallstones. Essentially, pectin has the ability to regulate blood glucose levels, especially if taken with meals.
Constipation… www.metromkt.net further highlights pectin’s ability to prevent constipation. Cancer… Pectin reduces your risk of cancer, according to an article at newswise.com. Additionally, scientists have conducted laboratory experiments using pectin to shrink and irradicate tumors, shown in studies at The Life Extension Foundation. Learn how pectin fights cholesterol and melanoma cancer at LifeExtension.com. “…A component in citrus pectin may help prevent prostate cancer…” according to a study published in the June issue of the Journal of Agriculture and Food Chemistry, TheEagle.com Health.
Weight Loss… Lose weight and keep it off, highlighted by WorldWideShoppingMall Hardening of the arteries… As mentioned above, pectin improves the condition of connective tissue in the body. This includes arteries and veins. Also mentioned above is pectin’s ability to prevent arterial buildup which leads to arteriosclerosis (hardening of the arteries). This topic is also discussed in detail at: The Internet Health Library. Prostate Cancer… Texas A&M University states: “CITRUS PECTIN MAY HELP PREVENT PROSTATE CANCER…” The article further states that a substance present in pectin enhances cell uniformity, thus reducing the occurrence of malignancy.
