Inulin is a chemical polysaccharide consisting of a long chain of fructose molecules. In nature it is found as a collection of many plants. The richest source of inulin is chicory root and artichoke, but it is also found in all onions and in virtually all plant diets. It is a fine, white, water-soluble powder with no pronounced taste or odor, which is particularly appreciated for its nutritional value and low calorie content (1 kcal / g). It is commonly used as a replacement for sugar and fat (in low fat products).
Inulin is indigestible to the human body, is not absorbed into the bloodstream and is not metabolized – however, it is extremely beneficial to the body. Its main activity is the colon, where it serves as a nutrient source for the gut microorganisms. It provides optimum living conditions for “friendly” bacteria, promotes their growth and division, thus preventing unwanted “hostile” bacteria from multiplying. Among other things, it helps prevent infectious diarrhea and increases the body’s resistance to infections. It protects the bowel from inflammation and even from cancer of the bowel. Sufficient inulin regulates peristalsis, ensures regular emptying and thus acts against constipation. Inulin is particularly suitable for diabetics because it regulates blood sugar, lowers high blood pressure and can be used as a sweetener without risk.
Preparations containing inulin: