PectaSol Supplement

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;
• Helps 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 on cellular health.

Adults: In serious cases, take 1 scoop (five grams), mixed with lukewarm water or fruit juice, three times a day. For prevention purposes, begin with 15 g a day for one month, then reduce to 3 to 5 g a day.

Precautions: do not exceed the recommended daily dose. This product is a nutritional supplement and should not be used as a substitute for a varied, balanced diet or a healthy lifestyle. Keep out of children’s reach. Store away from light, heat, and humidity. As with any nutritional supplement, consult a health care practitioner before use if you are pregnant, breastfeeding, or have a medical condition.

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