Yacon (Smallanthus sonchifolius): A Functional Food

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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

54 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)222-228
Número de páginas7
PublicaciónPlant Foods for Human Nutrition
Volumen68
N.º3
DOI
EstadoPublicada - set. 2013
Publicado de forma externa

Nota bibliográfica

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.

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