In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows glucose absorption by trapping carbohydrates. The daily intake of pectin from fruits and vegetables can be estimated to be around 5 g if approximately 500 g of fruits and vegetables are consumed per day. Pectin is a natural part of the human diet, but does not contribute significantly to nutrition. A similar process of cell separation caused by the breakdown of pectin occurs in the abscission zone of the petioles of deciduous plants at leaf fall. During fruit ripening, pectin is broken down by the enzymes pectinase and pectinesterase, in which process the fruit becomes softer as the middle lamellae break down and cells become separated from each other. Pectin is an important cell wall polysaccharide that allows primary cell wall extension and plant growth. The amount, structure and chemical composition of pectin is different among plants, within a plant over time, and in various parts of a plant. Pectin is deposited by exocytosis into the cell wall via vesicles produced in the Golgi apparatus. Pectin is the principal component of the middle lamella, where it binds cells. Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets and as a food stabiliser in fruit juices and milk drinks, and as a source of dietary fiber. The principal, chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825.
Pectin ( Ancient Greek: πηκτικός pēktikós: "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. Commercially produced powder of pectin, extracted from citrus fruits
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