Consumption of pectin may reduce blood cholesterol levels

Consumption of pectin may reduce blood cholesterol levels :

Pectin is a natural part of the human diet with no contribution to nutrition as such. Assuming our consumption of fruits and vegetables is 500 grams per day, the daily intake of pectin can be estimated to be around 5.  In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows glucose absorption by trapping carbohydrates. Pectin is 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]}

Apples, guavas, quince, plums, gooseberries, oranges and other citrus fruits, contain large amounts of pectin, while soft fruits like cherries, grapes and strawberries contain small amounts of pectin.

Typical levels of pectin in plants are (fresh weight):

·         apples, 1–1.5%

·         apricot, 1%

·         cherries, 0.4%

·         oranges, 0.5–3.5%

·         carrots approx. 1.4%

·         citrus peels, 30%

The main raw-materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar-beet is also used to a small extent.

https://en.wikipedia.org/wiki/Pectin