Inulin - a natural prebiotic? Properties and effects on the body

Inulin is a multi -grain that is becoming more and more known in the world of dietetics. Why? Due to its wide application! Inulin is also called a natural probiotic and a conditioner for the intestines, or rightly so? Read on and see if inulin deserves such an opinion.

What is inulin?

Inulin is a multi -granted plant origin, which has a spare function in some plants, e.g. Jerusalem, dandelion, or - the most popular - chicory. Inulin occurs in probiotic preparations, affects the health and functioning of the intestines, building the body's natural immunity, also affects the lipid management and the circulatory system, it is also known as soluble fiber. Its gelling properties are also used - it is a natural thickener and stabilizer in food products. What is still important can be a substitute for sugar, but its level of sweetness is only 30% compared to sucrose. It is low -calorie - approx. 1.5 kcal/1g and has a low glycemic index.

Inulin from chicory - why is it so popular?

Why exactly inulin from chicory? There are several reasons why it is the most common inulin in supplements and food products.

• Health properties. Chicory inulin is valued because of its properties, supporting the health of the digestive system, as well as as a source of dietary fiber.
• Chicory has a high content of inulin in its roots. Chicory contains one of the highest, natural inulin concentrations among other plants.
• Easy access to chicory. Chicory is easy to grow and a very resistant plant for various weather conditions, which is why inulin can be produced constantly and on a large scale, without the risk of its lack.
• Easy extraction process. Corbian root inulin is easy to expose, thanks to which the process itself is natural, it does not require too long time or too problematic.

Inulin properties and its health benefits

First of all, inulin plays an important role in the regulation of the digestive system, in particular the intestines. Why? Because in the digestion process - inulin fermentation, it stimulates the increase in favorable intestinal bacteria. For this reason, it is called a prebiotic, i.e. a substance that supports the increase in favorable bacteria in the intestines and maintaining the intestinal microbiome in good condition. Studies indicate that as much as 40% of inulin mass is transformed into a mass of intestinal bacteria, and inulin fermentation products inhibit the development of adverse bacteria that can develop in the intestines, e.g. Salmonella or E. Coli. It also has an amazing effect on blood sugar levels. Thanks to the high fiber content, it minimizes glucose growth after a meal, reduces the glycemic index of products to which it is added, and also slows down the absorption of sugar from meals. Through the beneficial effect of inulin on the growth of the intestinal microbiome, the intestinal ability to absorb nutrients and necessary minerals improves. This property is particularly important for the elderly, people after injuries, women during menopause, due to the fact that in these groups there are most often calcium deficiencies. Inulin supplementation means that more proteins combine with calcium and facilitates its absorption. Inulin also plays an important role in preventing cardiovascular diseases - regular inulin supplementation reduces LDL (commonly called "bad cholesterol"), as well as triglycerides, and causes an increase in HDL ("good cholesterol").

How does inulin affect intestinal health?

Due to its structure, inulin is not absorbed in the digestive tract, and reaches the large intestine, in which it passes through the fermentation processes, significantly increasing the population of intestinal microbiota. Good bacteria in the intestine participate in the digestion of consumed foods, the distribution of substances, as well as the absorption of vitamins and nutrients. Thanks to its effect on the intestines, inulin affects immunity. How? The intestines contain immune cells that work better when the intestinal microbiome is in better condition, and as you know - inulin cares for its development. In addition, inulin increases the amount of butter acid in the small intestine, which prevents intestinal inflammation.

How to use inulin in your daily diet?

Inulin - how to use this natural prebiotic in your daily diet? You can supplement inulin powder, add to various dishes - porridge, cocktails. Inulin can also be supplemented in capsules. Also consume natural sources of inulin - garlic, chicory, asparagus or Jerusalem artichoke. Inulin works great if you are on a diet - makes it added to the meal, keeps your satiety for longer. Although inulin is a very healthy supplement, the recommended daily dose should not be exceeded. Or maybe you are looking for a ready solution?

Smart Meal - source of inulin

Inulina can also be found in our Smart Meal - a full -fledged meal in the form of a cocktail, with a high protein content! This product will be a great replacement for a regular meal - it contains 26 unique minerals and vitamins, protein, inulin, which will take care of your intestines and will provide you with satiety for a long time! In addition, it does not contain sugar, but it comes in three sweet flavors. It also contains adaptogens - Ginkgo Biloba and Lion’s Mane, which will positively affect your brain work and support concentration. Smart Meal is a solution for everyone, not only if you are on a diet, but also how you spend long hours at work or in front of a computer and you do not have time to make a meal, and you do not want to reach for caloric and low -valuable snacks every now and then. Try a smart meal and use the beneficial properties of inulin, while providing your body with everything necessary to maintain health! Bibliography: Roberfroid M.B., Inulin-Type Fructans: Funcional Food Ingrediens, "J. Nutr." 2007, No. 137, pp. 2493-2502. E. Cieślik, A. Gębusia, Functional food with the addition of fructans, "Food. Science. Technology. Quality" 2011, No. 2 (75), pp. 27-37. B. Skrzydło-Radomańska, P. Radwan, The use of butteric acid preparations in gastroenterology, "Practical gastroenetrology" 2013, 4 (21), pp. 34-41.