Explore: Inulin

Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. Inulin is

plant components such as cellulose, resistant starch, resistant dextrins, inulins, lignins, chitins, pectins, beta-glucans, and oligosaccharides. Food sources

carbohydrate inulin (8 to 13%), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time convert their inulin into its component

include beta-glucan from oats, resistant starch from grains and beans, and inulin from chicory root. The definition of prebiotics and the food ingredients

GFR can be determined by injecting inulin or the inulin-analog sinistrin into the blood stream. Since both inulin and sinistrin are neither reabsorbed

fructans such as inulin, which as polysaccharides have a much higher degree of polymerization than FOS and other oligosaccharides, but like inulin and other

and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a

clearance of X Cin is the renal plasma clearance of inulin. Creatinine is sometimes used instead of inulin as the reference substance; for example, the calcium-creatinine

kidney dysfunction. (In the absence of secretion, creatinine behaves like inulin.) An alternative estimation of kidney function can be made when interpreting

produced commercially, based on inulin degradation or transfructosylation processes. FOS can be produced by degradation of inulin, or polyfructose, a polymer