The word pectin comes from the Greek word pectos which means to solidify. It is a soluble fibre found in fruits and vegetables like citrus fruits, mangos, apples and carrots. The food industry uses pectin to make jams and jellies due to its ability to solidify and gelatinize. Its ability to thicken and solidify is also why it confers health benefits and is good for weight loss.

Weight loss: Being a soluble fibre, pectin makes you feel full faster as it absorbs water and expands; this makes the stomach feel full. It also slows down the absorption of carbohydrates. This in turn stabilizes blood glucose levels and also keeps hunger pangs and cravings away. Pectin decreases the absorption of dietary fats from food.

Cholesterol control: Some studies have shown that pectin consumed on a regular basis helps in the reduction of bad cholesterol and increases good cholesterol. Bad cholesterol reduces by 7- 10 % when a person's diet is rich in apples and citrus fruits.Pectin lowers the intestinal absorption of cholesterol and bile acids.

Reduction of blood sugar: The dietary fibre present in pectin is beneficial as it delays carbohydrate absorption. The fibres take longer to digest and give a feeling of fullness. This in turn helps the body regulate blood sugars. Pectin also creates dietary bulk and delays gastric emptying.

Healthy Joints: Painful joints can be caused due to injury, inflammation, degeneration and stiffness. This can be caused due to the heavy metal content of the foods we ingest. When this level becomes high, the salts accumulate in the joints leading to pain. Pectin relieves these symptoms by a method known as chelation. Chelation is where the soluble pectin binds to these metals and helps remove them from the body. Another important component is synovial fluid, which is found between our bones and enables the joints to move smoothly. Pectin helps in the production of synovial fluid.

Pectin from fruits and vegetables can be used in a variety of ways. It is found in the pulp and peel of fruits and vegetables. Citrus fruits should be eaten with the pulp; while making juices, the pulp should not be discarded. The rind can be grated over salads and used as zest in cakes and other desserts. Apples and carrots eaten whole are also good sources of pectin that can be easily incorporated into our diets.