Inulin

Figure 1. The chemical structure of Inulin.

Inulin is a group of naturally occurring polysaccharides produced by many types of plants. It belongs to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Inulin is present in more than 36,000 species of plants, including agave, wheat, onion, bananas, garlic, and asparagus.

Inulin is also used in plants to regulate cold resistance. Because Inulin is soluble in water, certain plants can change the osmotic potential of their cells by changing the degree of polymerisation of inulin molecules by hydrolysis. By changing osmotic potential without changing the total amount of carbohydrates, plants can withstand cold and drought during winter periods.

Food Sources

Some natural food sources of Inulin include:

• Agave
• Banana/plantain
• Burdock
  
• Chicory
• Coneflower (Echinacea purpurea)
• Costus
• Dandelion
• Elecampane
• Garlic (Allium sativum)
• Globe artichoke
• Jerusalem artichoke
• Jicama
• Leopard's bane
• Mugwort root
• Onion
• Wild yam
• Yacon

Taken as a Dietary Supplement

Inulin is commonly promoted as a supplement for dietary fiber and digestive health. It is a soluble dietary fiber, and it dissolves in the stomach to form a viscous or gelatinous substance that slows digestion, increases fullness, and reduces cholesterol absorption as it passes through the digestive tract.

Inulin is also commonly promoted as a prebiotic (i.e. compounds which promote the growth or activity of beneficial microorganisms and bacteria) for Bifidobacteria and Lactobacilli. These bacteria help to protect against unwanted pathogens ("bad" bacteria), prevent infection, and stimulate immune systems.

Inulin may help control blood sugars by acting as a fat or sugar replacer. Inulin slows digestion, including the digestion of carbohydrates. This allows sugar to be released slowly without spiking, which promotes healthy blood sugar levels.

Inulin is available in capsule and powder forms.