Pectin

Pectin is a natural, water-soluble substance present in various ripe fruits and vegetables used for its thickening properties in the preparation of jams, jellies and preserves. The gelatinlike pectin is added to fruits that don't have enough natural pectin to jell by themselves. Pectin delays stomach emptying, helping to prevent blood sugar swings. It may also help to lower blood cholesterol levels.

The levels of pectin vary from fruit to fruit. Some fruits, such as citrus fruit, blackberries, apples and redcurrants have high pectin levels. Others are low in pectin such as strawberries - so lemon juice is added to strawberry jam to help it set.

Apart from its use as a base for jelly, it is also used as a stabilizer in some dairy products and frozen desserts, such as sherbet, and also as edible protective coatings for sausages, almonds, candied dried fruit, and soft dates.

In human digestion, pectin passes 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. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food. In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health.