Inulin can be divided into Jerusalem artichoke body and chicory body
Inulin in chicory body
Chicory inulin refers to the inulin obtained by taking chicory root as raw material, removing protein and minerals, and then spray drying and other steps. According to the content of chicory inulin, it can be divided into chicory 90 inulin (inulin/dry matter ≥ 90%), chicory 86 inulin, chicory 95 inulin; according to whether it is organic or not, it can be divided into organic chicory inulin, ordinary Chicory inulin; according to the classification of application fields, it can be divided into chicory food grade inulin and chicory medical inulin.
In December 2015, the European Union issued Regulation (EU) 2015/2314, approving the health claim that Chicory inulin can help maintain normal intestinal function. According to this, consumers who consume 12g of chicory inulin every day can increase the frequency of defecation and promote normal gastrointestinal function. Adding inulin to food and beverages can help enhance the gastrointestinal function of consumers. This health claim is only applicable to chicory inulin powder with (monosaccharide + disaccharide) ≤ 10 % and average degree of polymerization ≥ 9.
Three inulin manufacturers in Europe account for 98.8% of the global inulin market, but Chinese inulin manufacturers have made rapid progress, and their inulin production technology has reached the same level as Europe.
Six Health Benefits of Jerusalem Artichoke Inulin
1. Moisten bowel and laxative, regulate intestinal function
Jerusalem artichoke inulin reduces the residence time of food in the gastrointestinal tract and increases stool volume, effectively treating constipation.
2. Detoxification and beauty, reduce the burden on the liver
The "Skin Beauty" provided by the Japanese Inulin Research Association shows that eating Jerusalem artichoke inulin has a good effect on the skin. People without diabetes drank 50-100 ml of Jerusalem artichoke inulin solution every day, and after 3 months, their skin became significantly whiter. And the original pigment and spores on the face also disappeared completely.
3. Lose weight
Its weight-loss effect is to increase the viscosity of the content and reduce the speed of food entering the small intestine from the stomach, thereby reducing hunger and reducing food intake.
4. Two-way regulation of blood sugar, improving symptoms of diabetes
Jerusalem artichoke inulin is a carbohydrate that does not raise urinary glucose. It is not hydrolyzed into simple sugars in the upper gut and thus does not raise blood sugar and insulin levels. Recent studies have shown that the reduction in fasting blood sugar is the result of short-chain fatty acids produced by the fermentation of fructo-oligosaccharides in the colon.
Jerusalem artichoke fiber absorbs fat in the intestines and forms a fat-fiber complex that hangs out with the feces, thereby reducing blood lipid levels. Moreover, Jerusalem artichoke inulin is itself fermented before the end of the intestinal tract into short-chain fatty acids and lactate, which is a regulator of liver metabolism. Short-chain fatty acids (acetate and propionate) can be used as fuel in the blood, and propionate inhibits the synthesis of cholesterol.
5. Promote mineral absorption; enhance immunity.
Jerusalem artichoke inulin can greatly improve the absorption of Ca2+, Mg2+, Zn2+, Cu2+, Fe2+ and other minerals. Jerusalem artichoke inulin can bind metal ions in the digestive tract. Jerusalem artichoke inulin and mineral complexes are degraded during fermentation to release minerals, thus enabling effective absorption of metal ions.
6. Proliferate probiotics and promote the balance of intestinal flora.
Studies have shown that daily intake of Jerusalem artichoke inulin can greatly increase the beneficial bacteria in the colon (about 10 times), reduce pathogenic bacteria and spoilage bacteria, such as Salmonella, Listeria, Staphylococcus aureus, coliform bacteria, etc. The mechanism is that Jerusalem artichoke inulin is not digested and absorbed, but directly enters the large intestine and is preferentially utilized by bifidobacteria to produce acetate and lactate, which reduces the pH value of the large intestine, thereby inhibiting the growth of harmful bacteria. Therefore, Jerusalem artichoke inulin is a proliferation factor for bifidobacteria.
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