İnülin ve Oligofruktozların İnsan Sağlığı ve Beslenmesi Üzerine Etkileri

İnülin soğan, sarımsak, pırasa, hindiba ve enginar gibi birçok sebzede bulunan bir fruktoz oligomeridir. Oligofruktoz ise inülinin enzimatik hidroliz ile elde edilir. Son yıllarda inülün ve oligofruktoz, jel, kıvam verici ve tatlandırıcı özelliklerinden dolayı, gıda sanayisinde kullanılmaktadır. İnülin ve oligofruktoz, diğer karbonhidratlara göre daha düşük enerji içerir. Bilinen en önemli fonksiyonu, bağırsaklarda bifidobakterilerin gelişmesini uyarmalarıdır. Bunlara ek olarak, inülin ve oligofruktoz, şeker hastalığı, kalp hastalıkları, kanser ve osteoporoz riskini azaltır. Bu derleme inülin ve oligofruktozun beslenme ve sağlık üzerine etkilerini göstermek amacıyla yapılmıştır.

Anahtar Kelimeler:

İnülin, Oligofruktoz, Sağlık, Beslenme

Effects of Inulin and Oligofructoses on Human Health and Nutrition

Inulin is an oligomer of fructose present in many plant foods such as onion, garlic, leek, chicory and artichoke.Oligofructoses can be obtained from inulin by enzymatic hydrolysis.sweetener properties, both inulinand oligofructoses have found applicationin food industry in recent years. These food constituents have lower caloric values than typical carbohydrates. The best-known nutritional effects of inulin and oligofructosehuman health are their actions on stimulating Bifidobacteria growth in theintestines. Additionally, they may decrease risks of diabetes, heart diseases, cancer, and osteoporosis. The objective of this review is to discuss the effects of inulin and oligofructoses on human health and nutrition.

Keywords:

Inulin, Oligofructose, Health, Nutrition,

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