smallanthus/carbohydrate

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The amino acid and carbohydrate composition of the herb and roots of Smallanthus sonchifolius

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The free and protein-bound amino acid composition of the herb and roots of Smallanthus sonchifolius was analyzed by HPLC method. Fourteen free and fifteen protein-bound amino acids were determined in yacon herb, and three free and fourteen protein-bound amino acids in the roots. Among the free amino

Yacon fructans (Smallanthus sonchifolius) extraction, characterization and activation of macrophages to phagocyte yeast cells.

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Yacon (Smallanthus sonchifolius) originates from the Andean region and has spread across South America, Europe and Japan. In contrast with most roots, yacon stores its carbohydrates in fructooligosaccharides (FOS) and contains approximately 37% of FOS in its root dry matter. Aqueous extracts of

Characterization of a water soluble, hyperbranched arabinogalactan from yacon (Smallanthus sonchifolius) roots.

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Yacon (Smallanthus sonchifolius Poepp. & Endl.) roots are largely grown in Andean countries and have attracted recent interest due to their antioxidant and prebiotic effects. Yacon is typically consumed as a fruit due to its sweet taste and juiciness. The macromolecular properties of an aqueous

[Prebiotic inulin/oligofructose in Yacón root (Smallanthus sonchifolius), phytochemistry and standardization as basis for clinical and pre-clinical research].

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BACKGROUND Experiments have demonstrated that the association between inulin and oligofructose can prevent colitis by modifying the intestinal microflora by acting as a prebiotic. It has also been found that this association is naturally present in the roots of the Yacón root (Smallanthus

First Report of Ralstonia solanacearum Causing Bacterial Wilt of Yacon in China.

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Yacon (Smallanthus sonchifolius) is an important cash crop in Yunnan Province, China. In 2003, yacon was introduced to Yunnan province as a novelty root crop and as an experimental source of natural sugars; now more than 15 provinces cultivate the crop. Yunnan is one of the major yacon producing

[Chemical characterization and quantification of fructooligosaccharides, phenolic compounds and antiradical activity of Andean roots and tubers grown in Northwest of Argentina].

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There is great interest in consuming foods that can provide the nutrients for a good nutrition and other health beneficial compounds. The aim of this work was to determine the chemical composition of native foods of the Andean region and to quantify some functional com-ponents. Proximal composition,

High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice.

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The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile

Yacón (Smallanthus sonchifolius) prevented inflammation, oxidative stress, and intestinal alterations in an animal model of colorectal carcinogenesis

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Background: Yacón (Smallanthus sonchifolius) roots store carbohydrate in the form of prebiotic fructooligosaccharides (FOS), which improve intestinal health. Yacon has a potential to prevent the intestinal barrier alterations associated

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