A food supplement to support healthy digestion. Dietary fibre supports intestinal peristalsis, protects against constipation and provides a feeling of fullness. Dietary fibre contributes to achieving the optimal body mass index and has a positive effect on cholesterol levels.
What are the most effective dietary fibres?
Dietary fibre is a type of indigestible substance found in plant foods. Indigestible means that they are not broken down in the small intestine, but pass unchanged to the large intestine.
The biological effects of dietary fibres depend on their solubility in water.
Fibres can be water soluble, such as pectin, or water insoluble, such as cellulose.
Pectin is the most valuable dietary fibre because it is 100% fermentable due to its water solubility. Pectin is 100% fermentable in the large intestine, provides excellent food for epithelial cells and intestinal bacteria, and supports the immune system associated with the intestinal tract. Apple seeds also contain high levels of vitamin B-17 and quercetin, known for its natural anti-inflammatory properties.
Hemicelluloses and cellulose are poorly soluble in water, and lignin is insoluble. Due to their swelling capacity, they absorb water, soften the stool and regulate the function of the colon.
Their main sources are
Cellulose in vegetables, cabbage, wheat bran and wholemeal flour.
Hemicellulose in the outer shells of seeds.
Lignin in the coarse, woody parts of plants (e.g. cabbage, bran).
Cellulose is insoluble in water, less accessible to bacteria and therefore much less fermentable.
The chemical structure of lignin is unrelated to cellulose because they are polysaccharides, lignin being the polymer of phenylpropanoids. Lignin gives plant parts their strength and should be discussed together with cellulose because it is their encrusting material which is the main obstacle to the fermentation of cellulose.
Lignin is a substance that mixes with cellulose and prevents the enzymes produced by microbes from penetrating the cellulose. What makes lignin so special is that it prevents bacteria in the colon from fermenting cellulose.
The term dietary fibre has not been in use for very long. The concept of fibre does not describe well the value of individual foods in terms of fibre intake. Foods with the same fibre content can have completely different physiological effects if they have the same fibre content but differ significantly in their pectin, hemicellulose, cellulose and lignin content.
The amount of butyrate required by the gut, liver and gut-brain axis to function properly can be met by consuming 15 grams of pectin per day. To consume 15g of pectin, more than 2.3kg of bran would have to be consumed daily. This amount of pectin can be obtained from 60 grams of cider.
In an article published in the British Medical Journal in 2009, Bijkerk and his colleagues conducted the study at the University Medical Centre in Utrecht. Bijkerk and his group studied the biological effects of water-soluble and water-insoluble fermentable fibre in 275 patients with irritable bowel syndrome (IBS).
The patients were divided into three groups. The best results were obtained in the group that consumed water-soluble dietary fibres containing pectin. They showed a significant improvement compared to the group given a placebo. The patients in the wheat bran group who were given non-water-soluble fibre had poor results. Here, the trial could not be completed because people’s symptoms worsened, so the wheat bran was stopped for many patients.
How does apple fibre work?
Pectin is fermented to short-chain fatty acids (acetic acid, propionic acid, and butyric acid) called SCFA (short-chain fatty acid).
Pectin is the linear chain of galacturonic acid.
Young leafy vegetables, apple fibre and citrus peel are very rich in pectin.
Pectin is the most valuable dietary fibre because it is 100% fermentable due to its water solubility.
Pectin consists mainly of galacturonic acid, which is fermented to butyric acid (butyrate) by beneficial gut bacteria. Butyrate is the best food for colonocytes (epithelial cells of the large intestine).
Butyrate is an important nutrient for the mitochondria of the liver cells.
Butyrate is also important for our mental health and works along the gut-brain axis in the brain.
Fermentation in the colon plays an important role as organic acids provide energy to the epithelial cells of the colon and support the immune system and lymphatic function associated with the intestinal tract. Pectin helps the immune response to external antigenic challenge to compensate for the four defence systems (microbial, humoral, anatomical and cellular) and suppress pathogenic bacteria.
The high pectin and cellulose content of apple raw materials and fibre supplements can be of great help to people suffering from constipation or high cholesterol.
Apple seeds have a natural iodine content which can be useful for certain thyroid disorders (hypothyroidism).
Apple seeds may help improve lung function, reducing the risk of respiratory disease. It may also protect against harmful plaque build-up.
Mental stiffness and age-related memory loss may be slowed by regular consumption of apple fibre. Apple fibre is one of the best sources of boron, an important mineral for bone health. It also contains high levels of quercetin, one of nature’s most powerful anti-inflammatories.
Thanks to its low sugar content, apple fibre can be consumed by people who cannot eat sweet apple products (diabetics, candida sufferers).
Apple peels also contain trace elements, vitamins and red, vitamin-like pigments (polyphenols, bioflavonoids, anthocyanins).
20 – 30 grams of apple fibre a day is a very powerful cocktail for preventing disease!
According to the American Academy of Nutrition and Dietetics, the World Gastroenterology Organisation and the Crohn’s & Colitis Foundation of America, fibre intake is very important in the prevention of IBD. They agree that fibre that promotes the production of the short-chain fatty acids (SCFAs) butyric acid, propionic acid and acetic acid in the lumen is critical in preventing the disease. Fibres that promote SCFA production may reduce damage to the intestinal mucosa during the disease. SCFA has immunomodulatory properties, accelerates the healing and regeneration processes of the intestinal epithelium, lowers the pH of the colon, stimulates the growth of beneficial microflora and inhibits the multiplication of pathogens.
Dietary pectin reduces the inflammatory response in the colon by decreasing the production of anti-inflammatory cytokines and immunoglobulins.
Apple fibre features
Apple fibre consists of the cell wall of the apple flesh, the apple skin and the apple core. The taste is rather natural, i.e. not sweet but neutral.
Apple production, which is supported by the European Union, is based on industrial technology. 20-25 pesticide treatments are allowed per year!
The apple fibre we offer comes from the local gardens of the Upper Tisza region in Transcarpathia, from different old apple varieties.
- Only pure, controlled ingredients
- Phytoestrogen free
- Preservatives: no
- Cross-reactive potential: no
- Allergens: no
- Packaging: cardboard/paper
- Format: powder
- Scent: odourless
- Taste: tasteless
How to take apple fibre
The pleasantly apple-scented dietary fibre can be consumed in a variety of ways. It can be mixed as desired into dishes such as stews, drinks such as vegetable milk, baked cakes and breads.
Take 20 – 30 grams per day (2-3 tablespoons).
Who we recommend apple fibre to:
- Those who want to eat healthy and consider prevention important (e.g. intestinal polyps, efficient liver function, obesity).
- Those who want to eat healthy, but especially increase their intake of fermentable fibre
- People with constipation, diabetics, and who eat a low-fibre diet (most people these days)
- Overweight, obese – helps with weight loss
People with high cholesterol who want to reduce their risk of vascular disease.
Fibre - Subscription
- Your apple fibre at your door, delivered every month.
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