PectaSol® Supplement - Citrus Pectin to Support Cellular Health

Pectasol® modified citrus pectin is a sophisticated nutraceutical scientifically recognized for its ability to promote cellular and organ tissue health, now available to buy at Supersmart. Specifically, Pectasol® supports against a protein called galectin-3. This protein when blocked in the blood stream can support overall health and longevity along with promoting the immune system.

What benefits do studies show about Pectasol®?

• Promotes a balanced immune response ;
• Supports healthy aging, joint and nerve health ;
• Contributes to a healthy cell growth and development ;
• Supports detoxification and a healthy kidney, heart and liver function ;
• Helps preserve healthy cholesterol and blood pressure ;
• Soothe oxidative stress.

Normal pectins have a molecular chain that is too long to be absorbed into the bloodstream. Pectasol® is produced in accordance to a reproducible pH and heat controlled enzymatic process, which creates a smaller molecular chain. In fact, Pectasol® is designed to have uniform low molecular weight (<15,000 Daltons), a low degree of esterification (5% maximum) and the right pH for optimal absorption.

Buy Pectasol® for its benefits for cellular health.

Other supplements of interest from Supersmart

As well as supplementing with Pectasol®, you may find these other nutritional supplements of interest too.

Discover the properties of Bacillus subtilis, a probiotic bacteria strain to support natural defences. See also Arabinogalactan, an extract of American larch that stimulates immunity naturally.

1. 2010;8(10):1747 (lorsqu’il est pris au moment des repas et à une dose d’au moins 10 g)
2. 2011;9(6):2203 (lorsqu’il est pris au moment des repas et à une dose d’au moins 10 g)
3. Olano-Martin E., Gibson G.R. & Rastall R.A., 2002. Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides. J. Appl. Microbiol., 93, 505-511.
4. Combo M, Agnan M et al. Les oligosaccharides pectiques : production et applications possibles, Biotechnol. Agron. Soc. Environ. 2011 15(1), 153-164.
5. Schieber, A., Hilt, P., Steker, P., EndreB, H-U., Rentschler, C. (2003). A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innovative Food Science and Emerging Technologies, 4, 99- 107