16 dez. A yacon (Smallanthus sonchifolius, anteriormente denominada na literatura científica de Polymnia sonchifolius) é uma planta da espécie. Supplementary Materials: Figure S1 provides evidence that yacon supplementation modifies lipid absorption at the intestinal level through an. (1)Instituto Superior de Investigaciones Biológicas, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de.
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In the early nineties was introduced in Brazil the yacon potato planting. This tuberous roots have been attracting interest from researchers due to their ciengificas and technological properties. Yacon is its mainly characterized by being rich in fructans and phenolic acids, with prebiotic and antioxidant inveztigaciones, respectively.
Many studies in vivo and in vitro were carried out with yacon and products produced from it, showing its health benefits, besides having great technological potential for developing new food products. This review aimed to outline some of these studies, in both health and food technology.
The prebiotic potential, glycemic index reduction and improvement of bone health are the effects that stand out in the in vivo researches. It can be noted a trend for bakery products formulations using yacon flour, and the outcomes were positive for both technological properties as well as for sensory evaluations. Tem sabor adocicado e refrescante.
Yacon syrup: beneficial effects on obesity and insulin resistance in humans.
Podem ser cozidas ou desidratadas na forma de chips. Algumas delas podem ser visualizadas na tabela 1. Potencialidades do yacon Smallanthus sonchifolius no diabetes Mellitus. Fluctuations of oligofructan contents in tubers of yacon Polymnia sonchifolia during growth and storage.
Hypoglicemic effect if the water extract of Smallantus sonchifolius yacon leaves in normal and diabetic rats. Journal of Ethnopharmacol, v.
Yacon: health benefits and technological applications
Prebiotic effectiveness of fructans of different degrees of polymerization. Prebiotic effects of yacon Smallanthus sonchifolius a source of fructo-oligosaccharides and phenolic compounds with antioxidant activity. Antioxidants in yacon products and effect of long term storage.
Effect of soluble or partly soluble dietary fibres supplementation on absorption and balance of calcium, magnesium, iron and zinc in healthy young men. European Journal of Clinical Nutrition, v. Protective effects of yacon Smallanthus sonchifolius intake on experimental colon carcinogenesis. Food and Chemical Toxicology, v.
Yacon Smallanthus sonchifolius derived fructooligo saccharides improves the immune parameters in the mouse. Dietary modulation of the human colonic microbiota: Journal of Unvestigaciones, v. Effects of post-harvest treatments on the carbohydrate composition of yacon roots in the Peruvian Andes.
Field Crops Research, v. Effects of oligosaccharides on the fecal flora and non-specific immune system in elderly people.
Nutrition of Research, v. Preparation inveatigaciones fermented yacon drink. Iron bioavailability from ferric pyrophosphate in rats fed with fructan containing yacon Smallanthus sonchifolius flour. Brazilian Journal of Food Technology, v. Improvement of biochemical parameters in type 1 diabetic rats after the roots aqueous extract of yacon Smallanthus sonchifolius.
Food and Chemical Toxicology v.
Perfil sensorial de bolos de chocolate formulados com farinha de yacon Smallanthus sonchifolius. Critical Reviews in Biochemistry and Icentificas Biology, v. Studies in the Heliantheae Asteraceae. Re-establishment of the genus Smallanthus. Glycemic profile and prebiotic potential “in vitro” of bread with Yacon Smallanthus sonchifolius flour.
Raiz tuberosa de yacon Smallanthus sonchifolius: Investigation of phenolic acids in yacon Smallanthus sonchifolius leaves and tubers. Journal of Chromatography A, v.
Caffeic acid derivatives in the roots of yacon Smallanthus sonchifolius. Journal of Agricultural and, Food Chemistry v. Yacon effects in immune response and nutritional status of iron and zinc in preschool children.
Smallanthus sonchifolius and Lepidium meyenii – prospective Andean crops for the prevention of chronic diseases. O cultivo do yacon no Brasil. Effects of the in vitro fermentation of oligofructose and inulin bybacteria growing in the human large intestine. Journal Applied Microbiology, v. Ana Paula Gusso, email: This is an open-access article distributed under the terms of the Creative Commons Attribution License.
Services on Demand Journal. It can be noted a trend for bakery products formulations using yacon flour, and the outcomes investigacionea positive for both technological properties as well as for sensory evaluations Key words: How to cite this article.