In the human diet, pectin occurs as a “soluble fiber” in fruit and vegetables, jams and jellies, and more recently in low-calorie foods as a fat replacer. Pectin is a complex polysaccharide present in plant cell walls, extracted commercially from pulp waste during fruit juice pressing (for example, from citrus peel and apple pomace).
Pectins are believed to lower the levels of serum cholesterol by binding with bile acids and causing removal of cholesterol in the feces.
Sequestrants of bile acids and neutral sterols disturb cholesterol homeostasis in humans and in different experimental animals.
In 2010, the Panel on Dietetic Products, Nutrition and Allergies of the European Food Safety Authority (EFSA) published its Scientific Opinion on substantiation of health claims related to pectin, including cholesterol lowering and effects on glycemia. For cholesterol lowering (maintenance of normal blood cholesterol concentrations), a cause-and-effect relationship was established with 6 g pectin in > servings.
Pectin can help lowering serum cholesterol
