Pectin

Pectin - as a common name - covers a large group of related substances. In larger quantities, the pectins are primarily found in fruits but they are actually present in varying amounts in all plants, particularly in the cell walls.
We all know commercial pectin which is used with sugar as a setting agent in jellies, marmalades, and some forms of confectionery. Pectin is also used as a sweetening agent and a sugar substitute and in the industrial production of anything from medicine to textiles.
A lot of different pectines go under the common name pectin with a varying molecular structure and biochemical properties. Considered as a group, however, they have similar properties. They belong - as well as cellulose, starch, and glycogen - to the so-called polysaccharides, i.e. long chains of monosaccharides which branch off.
Pectin molecules always contain numerous units of the sugar galactose; also known as the one half of the lactose molecule whose other half is glucose.
Health Effects
Pectin in general has its own health effects. It removes heavy metals from the human body. Of all types of diet fibres, pectin is generally regarded as the most effective to stabilize the blood sugar level and to reduce blood cholesterol. This happens by delaying the uptake of sugar and fat from the intestines. Pectin detoxicates the alimentary canal and enduces a normal and healthy digestion and stools. Pectin is beneficial against diarrhoea and together with zinc and other trace minerals it can weaken viral infection in the intestines.
Also see "Fibre - Fiber - Fibres - Methylcellulose" and "Modified citrus pectin - MCP" in the Health Products category.