MCP

- Modified citrus pectin
- Contains a soluble source of modified citrus pectin
- Promotes detoxification
- Isolated from orange and free from coloring and masking agents
Modified citrus pectin (MAP) is a carbohydrate derived from the soluble fiber of citrus peels that is broken down into smaller fragments to be more easily absorbed in the digestive tract. The AOR MAP is refined to match the specific size and weight of the pectin used in the studies.
The white skin just below the peel of citrus fruits like grapefruit and oranges is full of good pectin. Unfortunately, its bitter taste and chalky texture make it an undesirable food. This is where PAM finds its importance. PAM has been shown to be useful in combating heavy metal toxicity and promoting healthy cell growth.
Citrus pectin is very rich in galactose. This pectin comes in the form of long, complex chains whose galactose residues are hidden deep in their complex molecular branches. To solve this problem, carbohydrate chains can be split into shorter fragments under pH-controlled conditions, exposing more galactose residues and simplifying the complex branching of the molecule. A significant treatment of the fibers of lemons, grapefruits or mandarins makes it possible to obtain pH-modified citrus pectin. This modification process maximizes the possibilities for interaction between the galactose residues of pectin and galectin-3, thereby unlocking the potential of citrus pectin.
AOR's PAM is made from Florida and French oranges and not grapefruit, since grapefruit is known to interfere with certain medications. AOR PAM also does not contain masking agents such as colors or flavors to maintain a pure product for vulnerable populations using this product. This means that the physical properties of the product such as color, taste and solubility can change depending on environmental factors such as time of harvest, country of origin, soil conditions, etc.