Apple Pectin supplement health benefit
November 12 2016 by Ray Sahelian, M.D.

Apple pectin is a water-soluble fiber helpful in removing cholesterol out of the intestines and delaying glucose absorption. Pectin is one of the compounds that acts as a substrate for the production of short chain fatty acids that help maintain healthy colonic mucosa. Although present in the cell walls of most plants, apple pomace and orange peel are the two major sources of commercial pectin due to the poor gelling behavior of pectin from other sources.

Products sold online
Now Foods, Apple Pectin, 700 mg, 120 Capsules

Benefits, uses
Pectin is an important polysaccharide with applications in foods, pharmaceuticals, and a number of other industries. Its importance in the food sector lies in its ability to form gel. In the food industry, pectin is used in jams, jellies, frozen foods, and in low-calorie foods as a fat and/or sugar replacer. In the pharmaceutical industry, it is used to reduce blood cholesterol levels and gastrointestinal disorders.

Apple pectin and cancer
Feeding it to rats decreases fecal beta-glucosidase and tryptophanase levels and reduces the incidence of colon tumors.

Benefit of apple consumption
Consumption of apples is linked to a reduced risk of several forms of cancer, heart and blood vessel disease, and asthma. Eating apples may also have beneficial effects on Alzheimer’s disease, mental decline of normal aging, diabetes, weight management, and bone health.

Other types of pectin
Modified citrus pectin supplement is another example of a healthy fiber. You can purchase modified citrus pectin supplements or psyllium fiber.

Pectin and cholesterol
The addition of pectin to one's diet results in increased cholesterol excretion in stools and a lowering of cholesterol in the blood stream.

J Clin Lipidol. 2013. Apple pectin for the reduction of niacin-induced flushing. Niacin, or vitamin B3, when used in high doses can significantly improve the levels of all major lipoproteins. Despite these benefits, the use of niacin is greatly limited secondary to benign yet bothersome cutaneous flushing primarily involving the face and upper extremities. Pretreatment with aspirin or other prostaglandin inhibitors has demonstrated significant reductions in niacin-induced flushing (NIF), but other treatment options are needed.  Apple pectin may potentially be an alternative to aspirin for the prevention of NIF

A Canadian government study that measured the levels of antioxidants in eight varieties of apples found that Red Delicious contain the highest concentrations of the health enhancing chemicals. The skin of Red Delicious apples — the most common variety grown in the United States — contains over six times more antioxidant activity than the flesh. Though antioxidants are believed to help ward off certain diseases, more research is needed to determine whether quantity alone counts. The study did not consider whether antioxidants in some apples may be better absorbed than others. Red Delicious, which account for 27 percent of U.S. apple production, has more than six times the antioxidants as the bottom-ranked Empire variety. Northern Spy was No. 2, followed by Cortland, Ida Red, Golden Delicious, McIntosh and Mutsu. And in every variety tested, the skins of the apples contained substantially higher levels of antioxidants than the flesh. Though apples have significantly lower concentrations of antioxidants than other fruits, especially many berries, year-round availability and greater popularity might make them a better source for many people. In the United States, apples are second only to bananas among popular fruits.

Weight loss
J Chiropr Med. 2013. Changes in weight loss and lipid profiles after a dietary purification program: a prospective case series. The purpose of this case series was to describe immediate changes to weight and lipid profiles after a 21-day Standard Process whole food supplement and dietary modification program. Changes in weight and lipid profiles were measured for 7 participants (6 men and 1 woman) participating in a 21-day program. The dietary modifications throughout the Standard Process program were consumption of (1) unlimited fresh or frozen vegetables and fruits and preferably twice as many vegetables as fruits, (2) ˝ to 1 cup of cooked lentils or brown rice each day, (3) 4 to 7 teaspoons of cold pressed oils per day, and (4) at least 64 oz of water a day. After day 10 of the program, participants were allowed to consume 1 to 2 servings of baked, broiled, or braised poultry or fish per day. Participants consumed a whey protein-based shake as meal replacement 2 times per day. Nutritional supplementation included a cleanse product on days 1 to 7, soluble fiber supplementation including oat bran concentrate and apple pectin on all days, and "green food" supplementation on days 8 to 21. Weight loss ranged between 5.2 (2.4 kg) and 19.9 lb (9.0 kg) (average, 11.7 lb; 5.3 kg). Total cholesterol levels decreased with ranges between 11 and 77 mg/dL, and low-density lipoprotein cholesterol levels decreased in a range between 7 and 67 mg/dL. After participating in a dietary program, the 7 participants demonstrated short-term weight loss and improvements in their lipid profiles.