Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
Plant Foods Hum Nutr. 2013 Sep;68(3):222-8. doi: 10.1007/s11130-013-0362-0.
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.
雅甘（Smallanthus sonchifolius）是一种安第斯根茎类植物，被认为是一种功能性食品，因为它含有果寡糖（FOS）、菊粉和酚类化合物。FOS 和菊粉的摄入可以促进双歧杆菌在结肠中的生长，增强矿物质吸收和胃肠道代谢，并在调节血清胆固醇方面发挥作用。此外，文献报道，这些益生元的摄入可以促进免疫系统的正向调节，提高对感染和过敏反应的抵抗力。某些研究表明，雅甘作为需要改变饮食的患者的替代食物来源具有潜力。本综述旨在描述雅甘作为益生元的潜力及其种植和工业加工以供人类食用。
