Pectin

Pectin is a natural component of the cell walls and middle lamellae of all higher land plants. In plants, it provides cohesion and stabilises the cell wall structure. Apples contain around 1.5% pectin. When pectin is extracted for food use, it is mainly obtained from firm fruits such as apples and citrus fruits.

In the gut, pectin binds water and has a gel-forming effect. The pectin-water compound settles protectively on the mucous membranes as early as the stomach and small intestine and can help to alleviate irritation. It also makes it more difficult for pathogens to adhere.

In the caecum, pectin is broken down by gut microbes into short-chain fatty acids. This supplies the gut wall with energy and supports the development of a naturally healthy gut mucosa. The short-chain fatty acids also lower the pH value in the gut, thereby supporting the proliferation of the physiological gut flora.