Scientists from the Institute of Food Research in the U.K. may have found an explanation for the healthier bodies of people who eat regularly fruits and vegetables. A fragment of pectin, found in both veggies and fruits, binds to and likely inhibits galectin 3, a protein that has a major role in all stages of the spread of cancer.

Professor Vic Morris of the IFR said claims of anti-cancer effects of food are based on population studies. To go beyond it, the institute tried a molecular mechanism and proved it was viable. He explained, quoted by the U.K. Telegraph, "The treatments used by the food industry to modify pectin would emphasize the release of the fragments we've identified."

Pectins have been identified in a previous study in the U.S. to slow the growth of prostate cancer. Forty percent of prostate cancer cells exposed to pectin powder by scientists died through a natural process called apoptosis which stopped the creation of tumors. ,p>About 35,000 tons of pectins are produced worldwide in various forms, aside from being found in jam and jelly. It is also used in confectionery, bakery fillings, yoghurts and milk drinks. Peels of citrus fruits and apple pulp contain a large amount of pectins.

Morris' research came out in the Federation of American Societies for Experimental Biology Journal.