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PECTIN ACTIVITIES IN HUMAN BEINGS

Since humans are able to extract pectin, they try to use its huge potential to their benefits. In addition to be used as a gelling agent in food industry, pectin displays properties useful in medicine (Lattimer and Haub, 2010). In humans, pectin, as a dietary fiber, is not enzymatically digested in the small intestine but is degraded by microbia in colon. It keeps its gelling action in the digestive track, so that it slows down digestion. This is very beneficial in patients with Dumping syndrome who have a too rapid digestion within their stomach (Lawaetz et al., 1983). Pectin is also capable of diminishing blood cholesterol level and of stimulating lipid excretion. However, the exact mechanisms underlying these effects are not known yet (Brown et al., 1999). Pectin is also investigated for its ability to increase 137Cs clearance (Nesterenko et al., 2004). 137Cs is a radio-isotope produced during uranium fission that is found in Tchernobyl area. PectaSol®, a modified form of pectin, when eaten during several days, allows a better clearance via the urinary track of toxic elements like arsenic or cadmium, which seem to be chelated by modified pectin and then eliminated in the urine (Eliaz et al., 2006). Finally, several studies have shown that orally taken pectin decreases the risk of intestinal infection and of diarrhea in children by favoring the growth of “good” bacteria in the colon (e.g., Biffidobacteria and Lactobacillus) to the detriment of pathogenic bacteria (Olano-Martin et al.

PECTIN AND CANCER, STATE OF THE ART

Pectin is known for its anti-tumor activities already since several decades. Because of its highly complex structure, it is not surprising that it displays so many different biological activities (Maxwell et al., 2012). In the literature, it is not easy to make the link between structure and pectin bioactivity, notably because the origin of the pectin used in the different studies and the possible chemical modifications that create molecular fragments it has undergone are not always well described. It has to be noted that differences in size of the fragments generated, in their degree of esterification (DE), in the nature of the sugar monomers present in the polysaccharide(s) and the extraction procedure are likely to have significant influence on the properties on these different types of pectin. However, six main issues will be highlighted hereunder.

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Citrus Fruit

The fruits containing the most pectin are citrus fruits, especially grapefruits, lemons and oranges, according to a study published in a 1997 edition of the “Journal of Food Science.” The majority of the pectin resides in the citrus peel, but the pulp also contains some. In grapefruit pulp, the percentage of pectin ranges from 0.24 to 0.65 percent of weight. In comparison, lemon pulp contains about 0.63 percent pectin, and oranges range from 0.25 to 0.76 percent. To make a significant impact on blood cholesterol levels, approximately 6 grams of pectin needs to be consumed daily -- which is about four medium-size grapefruits weighing about 250 grams each.

Apples

Apples are also an excellent source of pectin. In practical terms, apples are often a better source than citrus fruit because most people eat the apple skins, which is where a significant proportion of the pectin resides. In contrast, the vast majority of people remove and discard the pectin-rich peel from citrus fruit. The amount of pectin in apple pulp ranges widely, from 0.14 to 1.15 percent of weight. Variety, growing conditions and ripeness affect pectin content.

Other Good Fruit Sources

A number of other fruits are very good sources of pectin -- assuming you eat them with their skin -- and these include all berries, peaches, apricots, cherries and grapes. Berries particularly notable for their pectin content include strawberries, blackberries, raspberries and dewberries. Bananas are also a good source, especially if you don’t let them get too ripe or soft before eating them.

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There are molecules in our bodies that are beneficial in youth, but turn against us as we age.

One of these compounds is galectin-3. Excess levels are associated with heart failure, kidney disease, and cancer.1-4

Doctors have long recognized galectin-3 as a biomarker for degenerative disease.5-10 New research is revealing that galectin-3 is far more than an indicator of disease—it is purported to have a causative role in these conditions.11-14

Drug companies have had little success in their attempts to fight the destructive actions of galectin-3. Fortunately, scientists have discovered a citrus extract that has potent galectin-3 inhibitory properties.

Found in the pith of citrus fruit peels, modified citrus pectin (MCP) has been shown to inactivate galectin-3, blocking its ability to send destructive molecular signals throughout the body.4

Because of its ability to block galectin-3, modified citrus pectin is emerging as a key natural compound in the battle against heart failure, cancer, and kidney disease.4,15,16