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Yacon (Smallanthus sonchifolius): a functional food
Grethel Teresa Choque Delgado1, Wirla Maria da Silva Cunha Tamashiro, Mário Roberto Maróstica Junior
1Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. grethelchoque@yahoo.es
Summary
Yacon root, a functional food, offers prebiotic benefits from fructooligosaccharides (FOS) and inulin. This review explores its potential for gut health, immunity, and as a dietary alternative.
Area of Science:
- Nutritional Science
- Food Science
- Botany
Background:
- Yacon (Smallanthus sonchifolius) is an Andean tuberous root recognized for its functional food properties.
- It is rich in fructooligosaccharides (FOS), inulin, and phenolic compounds, known for their health benefits.
Purpose of the Study:
- To review the prebiotic potential of yacon.
- To discuss its cultivation and industrial processing for human consumption.
Main Methods:
- Literature review of scientific studies on yacon's composition and health effects.
- Analysis of research on yacon cultivation and processing.
Main Results:
- FOS and inulin in yacon promote beneficial gut bacteria (bifidobacteria).
- Yacon consumption may enhance mineral absorption, gastrointestinal metabolism, and cholesterol regulation.
- Prebiotic compounds in yacon can positively modulate the immune system, improving resistance to infections and allergies.
Conclusions:
- Yacon demonstrates significant potential as a prebiotic functional food.
- Its cultivation and processing are viable for developing dietary alternatives for specific health needs.
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