Enhancing Nutrition Through Science - Naturally

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PECTACEA is a nutrition science company.  We study natural sources of galectin-3 inhibition that one day can form the basis for personalized nutrition.

The Problem:  Elevated Galectin-3 in Your Blood

Galectin-3 is a protein produced by the body. It can be measured in blood. Galectin-3 regulates certain functions when the body is injured. Some people develop a condition where there is too much galectin-3. Elevated levels of galectin-3 are associated with a greater risk for heart failure and death. Heart failure is a very serious medical condition. It is responsible for more loss of life than all common cancers combined. Hypertension, coronary artery disease, prior heart attack, diabetes and other health problems may cause small injuries to your cardiovascular system.   These small injuries may cause galectin-3 to elevate and put you at risk.  Your doctor can order the galectin-3 blood test.


The Solution: How Nature Can Help

Galectin-3 is part of the galectin protein family. These proteins have a very unusual property in common - certain carbohydrates can turn them off. These carbohydrates are very special sugars. Glucose and other common sugars do not work. These special sugars can be found in a variety of foods. One of the best known sources is pectin. Pectins are large carbohydrates that make up the cell wall of plants. The pectin content of plants ranges from almost nothing to very pectin rich. Not only the quantity, but also the composition of these pectins differ markedly from one plant to the other. 


Pectins are one of the most important nutrients that make fruits and vegetables healthy. However, it is not known which fruits and vegetables offer the greatest benefit. This is what PECTACEA is researching. Through laboratory research, we will screen a variety of fruits and vegetables and scientifically determine which offer the best galectin-3 inhibition. This enables a form of personalized nutrition so that people with high galectin-3 can get the right nutrients from fruits and vegetables to reduce their risk of cardiovascular disease. 

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