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Yacon is a distant relative of the sunflower with edible tubers and leaves. It is commonly grown and consumed throughout the Andean region. Locally, the tuber is often chopped and added to salads, and are also consumed boiled or baked. Yacon roots contain important quantities of potassium and antioxidants. Most roots and tubers store carbohydrates as starch – a polymer of glucose; yacon stores carbohydrate as fructooligosacaride (FOS) – a polymer composed mainly of fructose. Dried yacon root powder contains 50-70% (dry basis) FOS and low proportion of simple sugars (e.g., glucose, fructose and sucrose). The human body has no enzyme to hydrolyze FOS, so it passes through the digestive tract unmetabolized, providing few calories. Yacon also acts as a prebiotic. The undigested portion of yacon serves as food for “friendly” bacteria, such as Bifidobacteria and Lactobacillus species, in the colon. Clinical studies have shown that administering inulin can increase the number of these friendly bacteria in the colon while simultaneously reducing the population of harmful bacteria.
Other benefits noted with FOS supplementation include increased production of beneficial short-chain fatty acids such as butyrate, increased absorption of calcium and magnesium, and improved elimination of toxic compounds. Preclinical studies indicate an increase in bone density after consumption of FOS. In addition, the beneficial effects of FOS on the presence of Bifidobacteria suggest an improved absorption of vitamins, such as the B complexes. Disclaimer: These statements have not been evaluated by the FDA and are not intended to be a substitute for professional medical advice, nor is this information meant to diagnose, treat, cure, or prevent any disease.
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Organic Yacon
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