Description
A valuable dietary fibre that stimulates intestinal peristalsis, protects against constipation and promotes a long-lasting feeling of satiety. Our apple fibre product contains not only the flesh and skin of the apple but also the core and seeds. Apple seeds contain significant amounts of vitamin B-17 and quercetin, which is known for its natural anti-inflammatory properties.
What is apple fibre?
Apple fibre is the most beneficial dietary fibre as it is 100% fermentable due to its water solubility. The pectin in apple fibre is 100% fermentable in the large intestine and provides excellent nutrition for epithelial cells and gut bacteria. Apple fibre supports the immune system in the digestive tract. Apple seeds also contain high levels of vitamins and quercetin, known for its natural anti-inflammatory properties.
What is fibre?
Fibres (also called dietary fibres) are certain indigestible substances found in plant-based foods. Indigestible means that they are not broken down in the small intestine, but are passed unchanged to the large intestine.
Biological efficacy
The biological efficacy of dietary fibres is determined by their solubility in water. Dietary fibres can be water soluble, e.g. pectins, or water insoluble, e.g. cellulose. Hemicelluloses and celluloses are poorly soluble in water, whereas lignin is insoluble. Due to their swelling capacity, they absorb water, soften the stool and regulate bowel function.
Their main sources are:
- Cellulose in vegetables, cabbage, wheat bran, 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, difficult for bacteria to access and therefore much less fermentable.
Chemical structure
The chemical structure of lignin is not the same as that of cellulose, because cellulose is a polysaccharide, whereas lignin is a polymer of phenylpropanoids. Lignin gives plant parts their strength and should be treated together with cellulose as it is the incrustation that is the main obstacle to the fermentation of cellulose.
Lignin is a substance that mixes with the cellulose and prevents the enzymes produced by the microbes from penetrating the cellulose. The property of lignin that bacteria in the colon cannot ferment it at all prevents the fermentation of cellulose.
Effectiveness in the diet
The term dietary fibre is not very old. It does not accurately describe the fibre value of individual foods. Foods with the same fibre content have completely different physiological effects if they have the same fibre content but differ considerably in their pectin, hemicellulose, cellulose and lignin content.
Butyrate production
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 absorb 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 apple fibre.
Irritable bowel syndrome (IBS): clinical evidence
In an article published in the British Medical Journal in 2009 (Randomised placebo-controlled trial), Bijkerk and his colleagues conducted the study at the University Medical Centre in Utrecht. Bijkerk and his team 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 achieved by the group that consumed water-soluble, pectin-containing fibre. They showed a significant improvement compared to the group given a placebo. Very poor results were seen in the wheat bran group, which was fed non-water soluble fibre. The trial could not be completed because patients’ symptoms worsened and many stopped taking the wheat bran.
Active ingredients
Apple fibre is a natural source of iodine, which can help with certain thyroid disorders (hypothyroidism).
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.
Because of its low sugar content, apple fibre can be consumed by people who cannot eat sweet apple products (diabetics, candida sufferers).
The effects of apple fibre
The high pectin and cellulose content of apple fibre may help with constipation or high cholesterol.
Apple seeds can help improve lung function, reducing the risk of respiratory disease. They 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.
Pectin and Short Chain Fatty Acids
Apple fibre and the pectin extracted from it are fermented into short-chain fatty acids (acetic acid, propionic acid, butyric acid) called SCFAs. Pectin is the linear chain of galacturonic acid. Young leafy vegetables, apple fibre and citrus peel are very rich in pectin.
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). It reduces the inflammatory response in the colon by reducing the production of anti-inflammatory cytokines and immunoglobulins. Fermentation in the colon plays an important role as organic acids energise the epithelial cells of the colon and support the immune system and lymphatic function of the intestinal tract. Pectin assists in the immune response to external antigen exposure, compensatory suppression of the four defence systems (microbial, humoral, anatomical and cellular) and displacement of pathogenic bacteria.
Butyrate
Butyrate is an important nutrient for the mitochondria in liver cells. It is also important for our mental health, acting along the gut-brain axis in the brain.
According to the American Academy of Nutrition and Dietetics, the World Gastroenterology Organisation and the Crohn’s & Colitis Foundation of America, dietary fibre is very important in the prevention of irritable bowel syndrome (IBS). They agree that fibre that stimulates the production of the short-chain fatty acids butyric, propionic and acetic acid in the lumen is crucial in preventing the disease. Fibres that promote the production of SCFAs may reduce damage to the intestinal mucosa during disease. SCFA have 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 proliferation of pathogens.
Effects on baked goods and breads
Flavour and aroma
Apples’ natural sugars and flavours can improve the taste and aroma of bread and baked goods, giving them a mild fruit flavour and sweeter notes.
Moisture content
Apple fibre has a high water-binding capacity, which can help retain moisture in baked goods, keeping them fresh and soft for longer.
Texture improvement
The addition of apple fibre can improve the texture of bread and pastries, making them softer and more elastic.
Stabilising the dough
Apple fibre can increase the stability and elasticity of dough, making it easier to shape and bake.
Reducing calories
Apple fibre is low in calories, so replacing a certain amount of flour with apple fibre can reduce, the calorie content of baked goods.
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
- GMO-free
- Phytoestrogen free
- Gluten-free
- Dairy-free
- Vegan
- 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).
A maximum of 30 g apple fibre per 1 kg of flour is recommended for baking bread.
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.
DAIRY FREE
GLUTEN FREE
GMO FREE
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