As your heart pumps blood throughout your body, the pumping action causes a force to be pressed against artery walls. This force is known as blood pressure, and it is continually changing based on the foods you eat, your emotional state and your level of physical activity. If your blood pressure rises above 120 systolic and 80 diastolic millimeters of mercury, you have high blood pressure, or hypertension. This condition can go undetected if not checked regularly, and over time it may damage your heart and blood vessels and potentially cause kidney failure. You can alter your blood pressure by consuming certain compounds, such as pectin. While preliminary research finds pectin promising for lowering blood pressure, discuss its safety and use with your doctor.
Pectin
Pectin is a term used to define a group of polysaccharides found in the primary cell wall of plants. While pectin is found in every type of plant, its concentration and composition varies according to plant species. Pectin is classified as a soluble dietary fiber, and proponents of pectin claim it can treat or prevent conditions such as high cholesterol, insulin resistance and digestive issues. While preliminary research is promising, further study of this compound is needed to determine its true medicinal value.
Blood Pressure
Research on the effect pectin has on blood pressure is limited. A study published in the March 1989 issue of "The Journal of Nutrition" found that rats who were given dietary pectin showcased no alternation in blood pressure or lipid metabolism. Another study, published in the March 2008 issue of the "Journal of Agricultural and Food Chemistry," also found no change in blood pressure in rats after consuming an apple pectin diet. Although initial research has not proven that pectin is an effective medium for blood pressure reduction, MayoClinic.com notes that a high-soluble fiber diet can lower blood pressure and inhibit inflammation. Thus, consuming foods with pectin may assist in overall heart health.
Atherosclerosis
Atherosclerosis is when plaque begins to accumulate along artery walls. Plaque is a combination of cholesterol, fats, calcium and other organic substances. As plaque builds up on artery walls, the artery hardens, which can result in high blood pressure, among a slew of other health complications. A study published in the May 1966 issue of the "Journal of Atherosclerosis Research" found that birds who were fed a pectin-rich diet showcased a significant reduction in plasma cholesterol levels and had a lower incidence of developing atherosclerosis. Researchers Kay Behall and Sheldon Reiser report in a chapter in "Chemistry and Function of Pectins" that pectin has proven itself to be effective in lowering blood cholesterol levels, as well as LDL, or "bad," cholesterol in humans. Although further research is needed, preliminary findings suggest that pectin may hinder the development of atherosclerosis and high cholesterol, which may have an indirect effect on overall blood pressure.
Pectin Sources
The Memorial Sloan-Kettering Cancer Center reports that pectin is found in oranges, lemons, grapefruits and apples. Some other foods that contain pectin include beets, carrots, cabbage and bananas. Dietary Fiber Food indicates that 60 to 70 percent of fiber found in citrus fruits is derived from pectin. To determine the pectin content of a food source, the USDA Nutrient Database allows you to search and identify the nutritional value of most dietary foods and beverages.
References
- National Heart, Lung and Blood Institute: What Is High Blood Pressure?
- "Journal of Agricultural and Food Chemistry"; Highly Methoxylated Pectin Improves Insulin Resistance and Other Cardiometabolic Risk Factors in Zucker Fatty Rats; D. Sanchez, et al.; March 2008
- "The Journal of Nutrition"; Effects of Dietary Fish Oil or Pectin on Blood Pressure and Lipid Metabolism in the DOCA-Salt Hypertensive Rat; Vernon Bond, et al.; March 1989
- "Journal of Atherosclerosis Research"; The Retardation by Pectin of Cholesterol-Induced Atherosclerosis in the Fowl; H. Fisher, et al.; May 1966
- "Chemistry and Function of Pectins"; Effects of Pectin on Human Metabolism; Kay Behall and Sheldon Reiser; June 1986
- National Heart, Lung and Blood Institute: What Is Atherosclerosis?
