Właściwości prozdrowotne fruktanów typu inuliny

Bartosz Kulczyński, Anna Gramza-Michałowska

Summary
Inulin-type fructans are a group of compounds that occur in different parts of plants. They include mainly: inulin, oligofructose and oligosaccharides. In the food industry, they are obtained especially from Jerusalem artichokes and chicory. They are also present in garlic, leek, onions and asparagus. Inulin-type fructans are resistant to digestion in the human digestive tract and they are fermented in a colon. They can alter the composition of intestinal microflora and stimulate growth of beneficial bacteria and also inhibit the growth of potentially pathogenic bacteria. They have antihyperlipidemic activity which is particularly important for people with cardiovascular disease. Results of many studies show that fructans have a positive effect on mineral absorption. Inulin, which belongs to this group, is low caloric value starch and fat substitute. Studies have shown that the addition of inulin improves thickening and stabilizing properties to different foods. It can be used to produce cakes, meat dishes, as well as dairy products, including desserts, yoghurts and cheeses. Due to its properties it seems to be a good nutritional component for overweight and obese people.

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