Abstract
Yacon (Smallanthus sonchifolius), a perennial plant of the family Asteraceae native to the Andean regions of South America, is an abundant source of fructooligosaccharides (FOS). This comprehensive review of the literature addressed the role of yacon supplementation in promoting health and reducing the risk of chronic diseases. According to several preclinical and clinical trials, FOS intake favors the growth of health-promoting bacteria while reducing pathogenic bacteria populations. Moreover, the endproducts of FOS fermentation by the intestinal microbiota, short chain fatty acids (SCFA), act as substrates or signaling molecules in the regulation of the immune response, glucose homeostasis and lipid metabolism. As a result, glycemic levels, body weight and colon cancer risk can be reduced. Based on these findings, most studies reviewed concluded that due to their functional properties, yacon roots may be effectively used as a dietary supplement to prevent and treat chronic diseases.
Highlights
Yacon (Smallanthus sonchifolius) is a perennial herbaceous plant of the family Asteraceae, native to the Andean regions of South America [1,2]
In a more recent study evaluating the effects of yacon aqueous extract on the initiation step of Colorectal Cancer (CRC) carcinogenesis, we found that yacon aqueous extract alone or that associated with Lactobacillus acidophilus reduced DMH-induced
Among obese and slightly dyslipidemic pre-menopausal women, Genta et al observed that yacon syrup at 0.14 g/kg bw reduced fasting serum insulin and was significantly associated with decreased beta-cell function and insulin resistance in a homeostasis model assessment (HOMA), suggesting that yacon syrup FOS promote glucose absorption in peripheral tissues and improve insulin sensitivity via Short chain fatty acids (SCFA) production [57]
Summary
Yacon (Smallanthus sonchifolius) is a perennial herbaceous plant of the family Asteraceae, native to the Andean regions of South America [1,2]. This plant has a branching system that gives rise to aerial stems about 2 to 2.5 m high. Fruit-like roots of different shapes and sizes that are usually consumed raw and taste sweet. Their crunchy texture very much resembles that of an apple. Yacon roots’ water content usually exceeds 70% of the fresh weight while the major portion of the dry matter consists of fructooligosacharides (FOS) [5].
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