Yacon (Smallanthus sonchifolius): A Functional Food

Grethel Teresa Choque Delgado, Wirla Maria da Silva Cunha Tamashiro, Mário Roberto Maróstica Junior, Glaucia Maria Pastore

Research output: Contribution to journalArticlepeer-review

54 Scopus citations

Abstract

Yacon (Smallanthus sonchifolius) is an Andean tuberous root that is regarded as a functional food given that it contains fructooligosaccharides (FOS), inulin and phenolic compounds. The consumption of FOS and inulin improves the growth of bifidobacteria in the colon, enhances mineral absorption and gastrointestinal metabolism and plays a role in the regulation of serum cholesterol. Furthermore, the literature reports that the consumption of these prebiotics promotes a positive modulation of the immune system, improving resistance to infections and allergic reactions. Certain studies have demonstrated the potential of yacon as an alternative food source for those patients with conditions that require dietary changes. This review intends to describe the potential of yacon as a prebiotic and its cultivation and industrial processing for human consumption.

Original languageEnglish
Pages (from-to)222-228
Number of pages7
JournalPlant Foods for Human Nutrition
Volume68
Issue number3
DOIs
StatePublished - Sep 2013
Externally publishedYes

Bibliographical note

Funding Information:
Acknowledgments The authors thank the CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico - “National Counsel of Technological and Scientific Development”) for financial support.

Keywords

  • Fructans
  • Fructooligosaccharides
  • Phenolic compounds
  • Prebiotics
  • Yacon

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