Pectin or pectic substance - a sticking agent, a polysaccharide formed from galacturonic acid residues present in most higher plants - fruits, vegetables, root vegetables and certain kinds of algae. Being a structural element of the tissue, pectins contribute to the maintenance of turgor, increase the resistance of plants to drought and long-term storage.
Pectin, a substance was isolated 200 years ago from fruit juice by the French chemist Henri Bracon. The first factory for the mass production of pectin were built in the 30s of the twentieth century.
The use of pectin
Pectin is widely used in the food and pharmaceutical industries. In medicine, pectin is used for the manufacture of physiologically active substances having useful properties for the human health. In addition, the structure-forming properties of pectin allows to use it as a substance encapsulating drugs.
Pectin commercially obtained from citrus and apple pomace, of sunflower and sugar beet pulp. In the food industry pectin registered as an additive called E440 and is used as a thickener for producing fillings for chocolates, jellies, marmalades, marshmallows, ice cream, juice drinks.
There are two forms of pectin produced by industrial methods: liquid and powder. Substance depends on the shape of the sequence of mixing products during their preparation: liquid pectin is added to the hot, freshly cooked mass, powder is mixed with fruit juice or cold. With packaged pectin can be prepared jellies and marmalades of fruits and berries.
Useful properties of pectin
Specialists of natural pectin called "sanitation" of the body, as the substance has the ability to rid the tissue poisons and harmful substances: pesticides, heavy metal ions, radioactive elements, without disrupting the natural bacterial balance in the body.
The use of pectin is due to the influence of substances on the metabolism of the body: it stabilizes the redox processes, improves peripheral circulation, peristalsis, and also reduces the level of cholesterol in the blood.
Pectin is practically not absorbed by the digestive system of the body, being, in fact, the soluble fiber. Going along with other foods in the intestines, pectin absorbs a harmful substance and cholesterol with it excreted. Pectin also has the property of binding ions of heavy and radioactive metals, so is included in the diet of people exposed to heavy metals, or are in the contaminated environment.
The use of pectin is in its ability to improve the intestinal flora, have mild anti-inflammatory and protective action on the gastric mucosa ulcerative lesions to form optimal conditions for microbiocenosis - a process useful for the breeding of germs.
All of the above properties of pectin can recommend the substance as belonging to the daily diet of every person.
The daily intake of pectin, significantly reduces cholesterol levels in the blood is 15 grams, however, pectin supplements should prefer the consumption of conventional fruit and berries.
The pectin in the products
The sources of pectin are apples, bananas, oranges, grapefruit, nectarines, pears, peaches, figs, blueberries, plums, figs. In melons, pineapples, cherries, blueberries, strawberries, raspberries, green peas pectin less.
The content of pectin in products:
- Citrus peel - 30%;
- Apples - 1, 5%;
- Carrots - 1, 4%;
- Oranges - 1-3, 5%;
- Apricots - 1%;
- Cherries - 0, 4%.
Sweets regarded as a source of pectin should not be, because in order to get the amount of a substance similar to the content of pectin in products, it is necessary to eat about seven packs of marmalade.
The cleaning properties of pectin allow its use as a component of a weight loss diet. A man eats the recommended dose of pectin per day, which corresponds to about 500 g of fruits and vegetables daily, requires less product to get rid of hunger. The use of pectin is based on its ability to bind to the "bad" carbohydrates, preventing them from fully be absorbed from the gastrointestinal tract.
It is very effective for losing weight pectin in the event of "stale" fat when weight has gathered many years. Natural fiber gently cleanses the body of cholesterol, toxins will not only deal with body fat, but also improve the body. Nutritionists believe: the use of 25 g of apple pectin will get rid of excess weight was 300 grams per day.
Example pectin diet that will get rid of 3-4 kg per 1 week:
- 1 day. For breakfast eaten salad three grated apples with walnuts, seasoned with lemon juice. For dinner - salad of boiled egg and an apple, mixed with green onions and parsley. At dinner - five apples;
- Day 2. Breakfast - a salad of three apples plus 100 grams of boiled rice. Lunch - Three boiled apple with lemon juice, 100 grams of boiled rice without salt. Dinner - 100 grams of boiled rice without salt;
- Day 3. Breakfast - a salad of grated apples three, 100 grams of low-fat yogurt with no sugar. Lunch - salad of three apples with two walnuts, dressed with two spoons of honey. Dinner - 100 grams of cottage cheese;
- Day 4. Salad of apples and three carrots. Lunch - salad of apples, three carrots with the addition of lemon juice and 1 teaspoon of honey. Dinner - Four baked apples;
- 5 day. Salad 1 grated beets and carrots 1. Lunch - 3 tablespoons of oatmeal, two boiled eggs, a boiled beets. Dinner - carrots, mixed with 1 teaspoon of honey;
- Day 6. Repeats the menu, the first day of the diet;
- Day 7. Repeats the menu, the second day of the diet.
The use of pectin diet excludes alcohol, coffee and tobacco. Pectin diet should be accompanied by copious drinking clean water, green tea or herbal concoctions without sugar.
Apple diet is shown to people suffering from diseases of the gastrointestinal tract, liver and gall bladder. Despite the benefits of pectin for digestive diseases of varying severity, chronic diseases (gastritis, enterocolitis, gastric ulcer) entire recommended daily norm of apples cook or bake in the ovens.
Excessive use of pectin as biologically active additives (an overdose substances from natural sources quite hard) may reduce the absorption of minerals (magnesium, calcium, zinc, iron), digestibility of fat and protein, flatulence and fermentation in the colon.