Inulin
Inulin
Inulin (/ɪˈnjuːlɪn/ or /ˈɪnʊlɪn/) is a type of dietary fiber found in many plants. It is a group of naturally occurring polysaccharides produced by many types of plants, predominantly in roots and rhizomes. Most commonly extracted from chicory, the inulin family of polysaccharides is classified as a fructan.
Etymology
The term "inulin" comes from the scientific name of the dandelion, Inula helenium, from which the substance was first isolated. The name was coined in the early 19th century by German scientist Valentin Rose.
Function
Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch.
Health Benefits
Inulin has several health benefits. It increases calcium absorption and possibly magnesium absorption, while promoting probiotic bacteria growth. Inulin also has a prebiotic role, contributing to the health of the gut microbiota.
Related Terms
- Fructan: A polymer of fructose molecules. Inulins are a group of naturally occurring fructans.
- Prebiotic (nutrition): Non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon.
- Polysaccharide: A carbohydrate whose molecules consist of a number of sugar molecules bonded together.
- Chicory: A plant from which inulin is most commonly extracted.
See Also
External links
- Medical encyclopedia article on Inulin
- Wikipedia's article - Inulin
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