Pectin Guide

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 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 the 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 fruit and vegetables can be estimated to be around 5 g (assuming consumption of approximately 500 g fruit and vegetable 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.[citation needed] 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]...