Inulin

Inulin

Inulin is a carbohydrate polymer.
It has a lower molecular weight than starch, it is not very soluble in water and is completely accumulated in vacuoles.
Inulin is the polymer of β-D-fructose, where the monomers are joined with β-2,1-glycosidic bonds.
Due to the action of the enzyme, the hydrolysis of this polymer occurs with the formation of fructose.
In nature, inulin is present mainly in tubers of Jerusalem artichokes, chicory and scorzonera roots.
Inulin is a polymer that cannot be digested by humans; from the food point of view it represents a soluble fiber.
It is used as a food additive to improve the taste of some foods.

When inulin arrives in the intestine without being digested, it is used by the bacteria of the intestinal flora that ferment it to obtain nourishment. Through this mechanism, inulin promotes the growth of intestinal bacteria allied to health; inulin promotes, for example, good intestinal function. In addition, inulin helps reduce the amount of cholesterol in food.
Inulin intake is offered in case of excessive concentrations of fat in the blood, in particular cholesterol and triglycerides. It is also proposed to promote weight loss and against constipation. Although at the moment there is no concrete evidence of such functionality.
Furthermore, there are no conditions in which the intake of inulin supplements and food supplements could interfere with the use of drugs or other substances.
In general, however, the intake of this carbohydrate is considered safe. However, possible side effects are not excluded, especially at the gastrointestinal level; in particular, taking excessive amounts of inulin may increase the likelihood of stomach problems.

Warning: The information given is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.