Modified Citrus Pectin Powder x 454g
Same as Item #72060, in a more economical powdered form. Modified citrus pectin is different from other pectin because of the way it is prepared. It is modified by a proprietary process, which reduces the molecular weight of the pectin molecule. Derived from citrus pectin. Average molecular weight: 30kD; pH: 6.0-7.2; Methoxylation: not more than 5%.
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Food supplements should not be used as a substitute for a balanced and varied diet.
Modified citrus pectin (MCP) is derived from the soluble fibre of citrus fruit peels and a galectin-3 inhibitor with potential antioxidant, hypocholesterolaemic, immune-stimulatory, metal chelating, and possible anti-metastatic activities.
MCP is a low molecular weight version of pectin composed of short, slightly-branched carbohydrate chains and is modified for enhanced absorbability. The bioactive fragments, most likely the galactan-containing portion, of pectin binds to galectin-3, a carbohydrate-binding protein involved in inflammation. MCP may decrease prostate specific antigen (PSA) levels and may remove heavy metals. Also, unsaturated oligogalacturonic acids in MCP may stimulate the immune system through the activation of natural killer cells, cytotoxic T-cells, and B-cells.
Directions for use
As a food supplement, take 1 rounded teaspoon (approx. 5 g) of powder in water, juice or other liquid, three times daily, away from meals, or as directed by a healthcare practitioner.
Caution: Those on a sodium restricted diet should consult with their healthcare practitioner.
Nutrition Facts
| Amount Per Serving: |
% NRV | |
|---|---|---|
| Energy | 20 kcal (84 kJ) | |
| Total Carbohydrates | 5 g | |
| Dietary Fibre | 3.75 g | |
| Total Sugar (naturally occurring) | 500 mg | |
| Sodium (naturally occurring) | 300 mg | † |
| Potassium (naturally occurring) | 10 mg | † |
| Modified Citrus Pectin (Citrus paradisi) | 5 g | † |
| Total Polysaccharides | 3.5 g | † |
| Galacturonic Acid | 2.75 mg | † |
† NRV not established
Ingredients: Modified Citrus Pectin.
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