Inulin is a substance that promotes the growth of normal intestinal flora. Inulin is a natural carbohydrate that is extracted from various plants (such as garlic, onions, pickled potatoes, banana and chicory). Inulin is made from binding several (20 to several thousand) fructose units to a glucose molecule. It is not digested or absorbed in the small intestine and therefore enters the colon and consumed by the body's beneficial bacteria.
Benefits of Inulin:
- The best-known nutritional effect of "inulin" is to stimulate the growth of bifidobacteria in the large intestine, which inhibits the growth of harmful bacteria, stimulates the immune system, assists in the absorption of minerals, and the synthesis of B vitamins.
- Inulin consumption affects gastrointestinal function through increased frequency of excretion, especially in patients suffering from constipation.
- Adding 5 grams of "inulin" to meals will reduce weight in long term.
- Taking 10 grams of Inulin daily for two weeks before traveling and two weeks during the trip will reduces diarrhea.
- "Inulin" reduces blood sugar in diabetic patients.
- Inulin reduces the risk of cardiovascular disease by reducing the synthesis of triglycerides and fatty acids in the liver.
- "Inulin" increases the absorption of "calcium" and "magnesium".
Kolida, S., K. Tuohy, and Glenn R. Gibson. "Prebiotic effects of inulin and oligofructose." British Journal of Nutrition 87.S2 (2002): S193-S197.
Astó, Erola, et al. "The efficacy of probiotics, prebiotic inulin-type fructans, and synbiotics in human ulcerative colitis: a systematic review and meta-analysis." Nutrients 11.2 (2019): 293.
Le Bastard, Quentin, et al. "The effects of inulin on gut microbial composition: a systematic review of evidence from human studies." European Journal of Clinical Microbiology & Infectious Diseases (2019): 1-11.