Call your doctor for medical advice about side effects. In the US, you may report side effects to the FDA at 1-800-FDA-1088 or at www.fda.gov/medwatch . In Canada, you may report side effects to Health Canada at 1-866-234-2345.

Supplement/Herb/Nutrient-drug interactions can be dangerous and, in rare cases, even life-threatening. Always consult your doctor before supplementing and let them know about all drugs and supplements you are using or considering. Statins In a small trial on 6 healthy volunteers, a pectin-rich unripe apple preparation reduced blood sugar levels after a meal [ 41]. Although some results are promising, the evidence is insufficient to claim that pectin works as a prebiotic in humans. More clinical research is needed. 4) Radiation Damage Hsieh, T. C. and Wu, J. M. Changes in cell growth, cyclin/kinase, endogenous phosphoproteins and nm23 gene expression in human prostatic JCA-1 cells treated with modified citrus pectin. Biochem Mol.Biol Int 1995;37(5):833-841. View abstract. A high-pectin diet (enteral liquid 2:1 v/v) reduced the number and duration of reflux episodes in a clinical trial on 18 children with cerebral palsy and acid reflux [ 25].In a clinical trial of 87 people with irritable bowel syndrome, 6 weeks of pectin (24 g pectin/day) acted as a prebiotic, increasing good bacteria in the colon. Another study of 80 people with constipation given pectin (24 g/day) for 4 weeks had the same result [ 17, 49]. Do you know the difference between soluble and insoluble fiber? Find out and learn how to get your recommended daily dietary fiber. READ MORE Huang, Zhenying; Gutterman, Yitzchak; Osborne, Daphne J. (30 July 2004). "Value of the mucilaginous pellicle to seeds of the sand-stabilizing desert woody shrub Artemisia sphaerocephala (Asteraceae)". Trees. 18 (6): 669–676. doi: 10.1007/s00468-004-0349-4. S2CID 37031814.

In the International Numbering System (INS), pectin has the number 440. In Europe, pectins are differentiated into the E numbers E440(i) for non-amidated pectins and E440(ii) for amidated pectins. There are specifications in all national and international legislation defining its quality and regulating its use.Although it has many potential health benefits, more research in humans is needed to better understand how it affects health. During the Industrial Revolution, the makers of fruit preserves turned to producers of apple juice to obtain dried apple pomace that was cooked to extract pectin. Later, in the 1920s and 1930s, factories were built that commercially extracted pectin from dried apple pomace, and later citrus peel, in regions that produced apple juice in both the US and Europe. In cosmetic products, pectin acts as a stabiliser. Pectin is also used in wound healing preparations and speciality medical adhesives, such as colostomy devices.

Dietary pectin combined with fecal microbiota transplantation improved constipation in a small trial on 30 people [ 56]. Albert KS, Welch RD, DeSante KA, et al. Decreased tetracycline bioavailability caused by a bismuth subsalicylate antidiarrheal mixture. J Pharm Sci 1979;68:586-8. View abstract. Pectin ( Ancient Greek: πηκτικός pēktikós: "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. [1] The principal, chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. [2] [3] Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; and as a food stabiliser in fruit juices and milk drinks, [4] and as a source of dietary fiber.Among the many things we’re passionate about, quality and consistency sit high on the list. We work to control the structural parameters of our ingredients by selecting the appropriate raw materials and processing conditions. Nearly every batch of pectin we produce is standardized to consistently deliver high quality. 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, while weak gelling leads to excessively soft gels. In another trial on 32 overweight people, foods with gelled pectin slightly increased satiety and reduced energy intake. Similarly, a beverage with pectin reduced energy intake in a clinical trial on 29 overweight women. In another trial on 96 overweight women, pectin only caused a slight, non-significant reduction in calorie intake [ 44, 45, 46].