Inulin is a polysaccharide that belongs to a group of naturally-occurring carbohydrates containing non-digestible fructooligosaccharides. Inulins are present in onions, leeks, garlic, bananas, asparagus and artichokes, among other vegetables and fruits. Because of their sweet taste and their texture, Inulins are added to various foods. They are only slightly digested in the small intestine. They are, however, fermented by a limited number of colonic bacteria. This could lead to changes in the colonic ecosystem in favor of some bacteria, such as bifidobacteria, which may have health benefits. Inulins are considered to be bifidogenic factors.
Inulin is indigestible by human enzymes ptyalin and amylase, which are designed to digest starch. Consequently, it passes through much of the digestive system intact. It is a highly effective prebiotic, stimulating the growth of beneficial probiotic bacteria in the gut. It has a mildly sweet taste, but does not affect blood sugar levels and is recommended for diabetics. It has been clinically proven to increase calcium absorption. The inherent calcium in dairy foods is now an even better source of this bone-building mineral when Inulin is added because it improves the body's uptake. Inulins are marketed as nutritional supplements and functional foods. The sources include roots of chicory (Cichorium intybus) and Jerusalem artichokes (Helianthus tuberosus). Studies have shown that Inulins may have antitumor, antimicrobial, hypolipidemic and hypoglycemic actions. They may also help to improve mineral absorption and balance and may have antiosteoporotic activity. Like some other prebiotics, Inulins may help protect against colorectal cancer and some infectious bowel diseases.
References:
Vitamin & Health Supplement Guide. http://www.vitamins-supplements.org/phytochemicals/inulin.php
PDR Health. http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/inu_0299.shtml
