Modified citrus pectin (also known ascitrus pectin, andMCP) is a modified, more digestible form ofpectin. It is obtained from thepeels, seeds andpulp ofcitrus fruits using a chemical extraction process.[1]
In general, pectin is a gel-formingpolysaccharide from plant cell walls, especially apple and citrus fruits. Pectin is a type of viscousdietary fiber and varies in the length of polysaccharide chains. Although pectin is not digestible by humans, it can be treated to create smaller fiber fragments to increase absorbability across the small intestine epithelium.
Modified citrus pectin (also known as depolymerized pectin, fractioned pectin, modified pectin, pH-modified pectin, low molecular weight pectin, and MCP) is a more digestible form ofpectin. Modified citrus pectin is composed predominantly of D-polygalacturonates, which are more easily absorbed by the human digestive system.[2]
Modified citrus pectin is promoted and sold as adietary supplement.[3]
In general, pectin is considered as a safe ingredient used asemulsifiers andgelling agents in manufactured foods; accordingly, pectin and MCP aregenerally recognized as safe.[1]
Although modified citrus pectin is more easily digested than natural citrus pectin, individuals with allergies or sensitivities to citrus may experiencediarrhea or stomach discomfort when taking either type of citrus pectin.[4][5]
There is no clinical evidence that modified citrus pectin is effective to treat cancer.[5]
