A substance of very wide occurrence. It is found dissolved in the sap of the roots and rhizomes of many composite and other plants, as Inula, Helianthus, Campanula, etc., and is extracted by solution as a tasteless, white, semicrystalline substance, resembling starch, with which it is isomeric, having fructose units in place of most of the glucose units. It is intermediate in nature between starch and sugar, and replaces starch as the reserve food in Compositae. Called also dahlin, helenin, alantin, alant starch, etc.
Fructose polymer freely filtered at glomerulus, not reabsorbed or secreted by renal tubules and non-toxic. Injected to measure glomerular filtration rate by clearance technique. See clearance.
Inulin is a natural dietary fiber found in many plants, one of which is the chicory root. Inulin is an excellent source of fiber which helps your digestive tract. Studies have also shown that inulin aids with the absorbtion of calcium and other minerals.
A natural, plant-derived dietary fiber and prebiotic. The inulin we use is extracted from chicory roots using only hot water. (NOTE: Inulin should not be confused with insulin (see definition above), a substance generated by the pancreas.)
used to manufacture fructose and in assessing kidney function
A polysaccaride built from fructose, which is not naturally-occuring in the body. Inulin is freely filtered at the glomerulus but is not handled in any way in the tubules (reabsorbed, secreted, metabolized). It is used as the best measure of GFR.
Not to be confused with “insulin,” this fiber is found in many vegetable sources, but most often commercially used from chicory root.
(Raftiline®, Fruitafit®, Fibruline®) Reduced-calorie (1 to 1.2 calorie/gram) fat and sugar replacer, fiber and bulking agent extracted from chicory root. Used in yogurt, cheese, frozen desserts, baked goods, icings, fillings, whipped cream, dairy products, fiber supplements and processed meats.
Inulin is a soluble nutritional fibre that is found in nature. It is the energy reserve of 36 000 plants, vegetables and fruit. For applications in the food industry inulin is extracted from the roots of chicory. The nutritional fibre inulin is not decomposable by the digestion enzymes and comes therefore unaltered in the large intestine, where it is used by the healthy intestine flora as nutritive substratum (inulin = prebiotic).
Inulins are a group of naturally occurring oligosaccharides (several simple sugars linked together) produced by many types of plants. They belong to a class of carbohydrates known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes.