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    Pectin benefits and side effects

    By s mJanuary 30, 2017Updated:June 13, 20171 Comment5 Mins Read
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    Pectin benefits and side effects Quick Facts
    Name: Pectin benefits and side effects
    Origin It was confined by Henri Braconnot in 1825.
    Colors White- light brown
    Calories 11 Kcal./cup
    Major nutrients Total dietary Fiber 2.1 g (5.53%)
    Carbohydrate 2.1 g (1.62%)
    Health benefits Treat diarrhea, constipation, prevent prostate, colon cancer, diabetes
    Pectin is the substance which occurs naturally in the apples, berries and other fruits. It was introduced in 1825 by Henri Braconnot. Commercially, it is produced as white to light brown powder that is extracted from citrus fruits. It is used as gelling agent in foods especially jams and jellies. It is also added to sweets, medicines, dessert fillings and fruit drinks. It is the water soluble carbohydrate which is available on the intercellular tissues and cell walls of certain plants.  It helps to lower the low density lipoprotein (LDL) levels.  It helps to provide relief from diarrhea and slow down the passage of food from intestine. Other common names for pectin are Acide Pectinique, Apple Pectin, Acide Pectique, Citrus Pectin, Grapefruit Pectin, Fruit Pectin, MCP, Lemon Pectin, Modified Citrus Pectin, Pectine, Pectina, Pectine d’Agrume Mod and Pectine de Pomme.

    History

    It was confined by Henri Braconnot in 1825. The well set jams could be obtained from the fruits if the fruits rich in pectin are mixed to the recipe. At the time of Industrial Revolution, the fruit preserve makers extract pectin from the dried apple pomace. In 1920s and 1930s, factories were built to extract pectin from the dried apple pomace. It was firstly sold as liquid extract and now it is commonly found in the form of dried powder.

    Nutritional value

    100 grams of pectin liquid provides 96.9 g of water, 11 calories, 1 g of ash and 2.1 g of total dietary fiber. Dry mix pectin of 50 g of 4.35 g, 162 calories, 0.15 g of protein, 0.15 g of total fat, 0.15 g of ash, 45.2 g of carbohydrate and 4.3 g of total dietary fiber. It also contains the minerals such as 4 mg of calcium, 1.35 mg of iron, 1 mg of phosphorus, 4 mg of potassium, 100 mg of sodium, 0.23 mg of zinc, 0.21 mg of copper and 0.035 mg of manganese.

    Health Benefits of Pectin

    Fruits have pectin which helps to thicken the foods while preparing commercially. Pectin is found in high content in orange, carrots, apples and citrus peels. Some benefits of pectin are:

    • It is useful for diarrhea and constipation.
    • It is used to prevent prostate and colon cancer.
    • It is used to prevent gastroesophageal reflux disease and diabetes.
    • It is used for the prevention of lead, metal and strontium poisoning.
    • It is applied to skin for ulcerated mouth as well as throat sores.
    • It also regulates the bowel movements in the body.

    Precautions                                                                                                 

    • It may cause gas, diarrhea and loose stools in some people.
    • The inhalation of pectin dust results in occupational asthma.
    • It lowers the tetracycline antibiotics absorption.
    • Due to high content of fiber, it lowers the effectiveness of diagoxin.
    • Some might experience the side effects such as bloating, diarrhea, decrease in appetite and depletion of mineral.

    Uses     

    • It is used as gelling agent in jellies and jams.
    • It is used in dessert, sweets, medicines, milk drinks and fruit juice.
    • It is used as an ingredient in jelling sugar.
    • It is used to stabilize yogurt and juices.

    Other Facts        

    • Guavas, apples, plums, quince, citrus fruits and orange has high content of pectin.
    • It occurs naturally.
    • The word pectin is derived from the Greek word pektikos which means congealed or curdled.
    • The amount of pectin decreases when it gets ripened.
    • Blueberries, strawberries, raspberries, peaches, cherries, rhubarb and pears are the fruit low in pectin.
    • Lemon (or acid) helps to extract pectin from the fruit when it is heated.

    Pectin Facts

    It is the indigestible soluble fiber which forms a colloidal system and become gel when cooled. It is used as thickening agent in food. It is heated with sugar to form jams or jellies. It is used to treat high triglycerides, high cholesterol, prevent prostate and colon cancer. It is used for the treatment of gastroesophageal reflux disease and diabetes. It helps to prevent the strontium, lead and metal poisoning.

    Name Pectin benefits and side effects
    Native It was confined by Henri Braconnot in 1825. The well set jams could be obtained from the fruits if the fruits rich in pectin are mixed to the recipe.
    Common/English Name Acide Pectinique, Apple Pectin, Acide Pectique, Citrus Pectin, Grapefruit Pectin, Fruit Pectin, MCP, Lemon Pectin, Modified Citrus Pectin, Pectine, Pectina, Pectine d’Agrume Modifiée, Pectine d’Agrume, Pectine de Fruit, Pectine de Citron, Pectine de Pamplemousse, Pectinic Acid, Pectine de Pomme
    Color White- light brown
    Major Nutritions Total dietary Fiber 2.1 g (5.53%)
    Carbohydrate 2.1 g (1.62%)
    Calories in 1 value (100 gm) 11 Kcal.
    Traditional uses
    • Treat diarrhea and constipation
    • Prevent prostate, colon cancer
    • Treat gastroesophageal reflux disease, diabetes.
    • Prevent poisoning
    • Useful for ulcerated mouth
    Precautions  
    • Cause gas, diarrhea and loose stools
    • It might cause occupational asthma.
    • It lowers absorption of tetracycline antibiotics.
    • Side effects such as bloating and diarrhea.
    Uses
    • t is used as gelling agent.
    • It is used in dessert, sweets and medicines.
    • It is also used in yogurt and juices.
    Other Facts
    • Guavas, apples, plums, quince and citrus fruits have high amount of pectin.
    • The word pectin is derived from the Greek word pektikos.
    • Ripened fruit has low amount of pectin.
    • Blueberries, strawberries, raspberries, peaches, cherries, rhubarb and pears have low amount of pectin.


    References:

    https://draxe.com/pectin/

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

    http://blog.ideasinfood.com/ideas_in_food/2008/02/a-brief-overvie.html

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    • Liquid
    • Dry mix
    Nutritional value of Pectin, liquid
    Serving Size: 1Value, 100 g

    Calories 11 Kcal. Calories from Fat 0 Kcal.

     

    Proximity Amount % DV
    Water 96.9 g N/D
    Energy 11 Kcal N/D
    Energy 46 kJ N/D
    Ash 1 g N/D
    Carbohydrate 2.1 g 1.62%
    Total dietary Fiber 2.1 g 5.53%

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Pectin, unsweetened, dry mix
    Serving Size:1 package (1.75 oz), 50 g

    Calories 162 Kcal. Calories from Fat 1.35 Kcal.

     

    Proximity Amount % DV
    Water 4.35 g N/D
    Energy 162 Kcal N/D
    Energy 680 kJ N/D
    Protein 0.15 g 0.30%
    Total Fat (lipid) 0.15 g 0.43%
    Ash 0.15 g N/D
    Carbohydrate 45.2 g 34.77%
    Total dietary Fiber 4.3 g 11.32%

     
    Minerals Amount % DV
    Calcium, Ca 4 mg 0.40%
    Iron, Fe 1.35 mg 16.88%
    Magnesium, Mg 0 mg 0.00%
    Phosphorus, P 1 mg 0.14%
    Potassium, K 4 mg 0.09%
    Sodium, Na 100 mg 6.67%
    Zinc, Zn 0.23 mg 2.09%
    Copper, Cu 0.21 mg 23.33%
    Manganese, Mn 0.035 mg 1.52%
    Selenium, Se 0 µg 0.00%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.004 mg 0.33%
    Vitamin B2 (Riboflavin) 0.03 mg 2.31%
    Vitamin B3 (Niacin) 0.003 mg 0.02%
    Vitamin B5 (Pantothenic acid) 0.055 mg 1.10%
    Vitamin B6 (Pyridoxine) 0.005 mg 0.38%
    Fat soluble Vitamins
    Vitamin A, IU 2 IU N/D

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.025 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.001 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.02 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.003 g N/D
    Fatty acids, total monounsaturated 0.005 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.006 g N/D
    Fatty acids, total polyunsaturated 0.045 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.036 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.007 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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