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Cao Y, Ma ZF, Zhang H, et al. Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions. Foods. 2018;7(4)doi: 10.3390/foods7040059.
Cao, Y., Ma, Z. F., Zhang, H., Jin, Y., Zhang, Y., & Hayford, F. (2018). Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions. Foods (Basel, Switzerland), 7(4), . https://doi.org/10.3390/foods7040059
Cao, Yang, et al. "Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions." Foods (Basel, Switzerland) vol. 7,4 (2018). doi: https://doi.org/10.3390/foods7040059
Cao Y, Ma ZF, Zhang H, Jin Y, Zhang Y, Hayford F. Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions. Foods. 2018 Apr 12;7(4). doi: 10.3390/foods7040059. PMID: 29649123; PMCID: PMC5920424.
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Foods. 2018 Apr 12;7(4). doi: 10.3390/foods7040059.

Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions.

Foods (Basel, Switzerland)

Yang Cao, Zheng Feei Ma, Hongxia Zhang, Yifan Jin, Yihe Zhang, Frank Hayford

Affiliations

  1. Department of Health Promotion, Pudong Maternal and Child Health Care Institution, Shanghai 201399, China. [email protected].
  2. Department of Public Health, Xi'an Jiaotong-Liverpool University, Suzhou 215123, China. [email protected].
  3. School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu 15200, Kelantan, Malaysia. [email protected].
  4. Department of Food Science, University of Otago, Dunedin 9016, New Zealand. [email protected].
  5. Department of Public Health, Xi'an Jiaotong-Liverpool University, Suzhou 215123, China. [email protected].
  6. Division of Medicine, School of Life and Medical Sciences, University College London, London WC1E6BT, UK. [email protected].
  7. Department of Nutrition and Dietetics, School of Biomedical and Allied Health Sciences, College of Health Sciences, University of Ghana, Accra P.O. Box LG 25, Ghana. [email protected].

PMID: 29649123 PMCID: PMC5920424 DOI: 10.3390/foods7040059

Abstract

The human gut is densely populated with diverse microbial communities that are essential to health. Prebiotics and fiber have been shown to possess the ability to modulate the gut microbiota. One of the plants being considered as a potential source of prebiotic is yacon. Yacon is an underutilized plant consumed as a traditional root-based fruit in South America. Yacon mainly contains fructooligosaccharides (FOS) and inulin. Therefore, it has bifidogenic benefits for gut health, because FOS are not easily broken down by digestive enzymes. Bioactive chemical compounds and extracts isolated from yacon have been studied for their various nutrigenomic properties, including as a prebiotic for intestinal health and their antimicrobial and antioxidant effects. This article reviewed scientific studies regarding the bioactive chemical compounds and nutrigenomic properties of extracts and isolated compounds from yacon. These findings may help in further research to investigate yacon-based nutritional products. Yacon can be considered a potential prebiotic source and a novel functional food. However, more detailed epidemiological, animal, and human clinical studies, particularly mechanism-based and phytopharmacological studies, are lacking for the development of evidence-based functional food products.

Keywords: Smallanthus sonchifolius; fructooligosaccharides; prebiotic; underutilized; yacon

Conflict of interest statement

The authors declare no conflict of interest.

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