A new approach of functional pectin and pectic oligosaccharides: role as antioxidant and antiinflammatory compounds

This chapter compiles a series of articles focused on the effect of pectin and pectic oligosaccharides (POS), mostly derived from nonconventional vegetable sources, on two biological process that take place in the organism, oxidation and inflammation. Thus, in addition to their general properties and applications, we show as the main structural characteristics of pectin and POS (molecular mass, degree of methyl esterification, galacturonic acid and neutral sugar contents) can be related to their role as antioxidant and antiinflammatory compounds, being an effect dose dependent. Different in vivo and in vitro studies have pointed out that the use of pectin as antioxidant is an interesting approach since this polysaccharide can afford dual functionalities such as antioxidant and thickener/stabilizer. However, POS, although the techno-functional properties of the product where they are added cannot be improved, they can afford a better antioxidant capacity. In the case of the antiinflammatory role, interesting studies on cellular lines as well as in vivo assays have shown not only the benefits as prebiotics but also the effectiveness of pectin and POS to decrease the level of pro-inflammatory biomarkers and/or to give rise to an immunomodulatory effect.