Inulin is present in plants, particularly in roots and rhizomes where it serves as a means of energy storage. It belongs to the family of dietary fibres. It consists of a chain of fructose (carbohydrate) molecules.
These molecules are found in chicory root, but also in dandelion, Jerusalem artichoke and artichoke roots.
Inulin is not broken down by the body's own enzymes. It is therefore not directly assimilable. It is our fabulous microbiota bacteria that use it to grow and multiply. During inulin fermentation, our bacteria release short-chain fatty acids (SCFA).
These SCFAs, which include butyrate and acetate, are absorbed by the cells of the colon and participate in their renewal. In type 2 diabetes, these fatty acids improve insulin sensitivity and decrease the absorption of glucose into the blood. Inulin therefore acts on blood sugar control.
Through a fermentation reaction with inulin, the microbiota also releases minerals and vitamins that have an antioxidant effect.
- Inulin is a dietary fibre used by the good bacteria of the microbiota, which then produce GCCA's, useful in the regulation of blood sugar levels.
- Inulin provides nutritional support in the event of intestinal disorders.
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