Yacon (Smallanthus sonchifolius) as a Food Supplement: Health-Promoting Benefits of Fructooligosaccharides
Author:
Publisher
MDPI AG
Subject
Food Science,Nutrition and Dietetics
Link
http://www.mdpi.com/2072-6643/8/7/436/pdf
Reference85 articles.
1. Yacon (Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson) chemical composition and use-a review;Lachman;Plant Soil Environ.,2003
2. Ethnobotanical notes on “Yacon,”polymnia sonchifolia (Asteraceae)
3. Yacon. Smallanthus sonchifolius (Poepp. & Endl.) H. Robinson;Grau,1997
4. Yacon, a new source of prebiotic oligosaccharides with a history of safe use
5. Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity
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1. Utilization of Yacon Damaged Roots as a Source of FOS-Enriched Sweet-Tasting Syrup;Applied Sciences;2024-01-20
2. 야콘 가루 첨가한 쌀국수의 품질 특성과 감각 평가에 관한 연구;Korean Journal of Food and Cookery Science;2023-12-31
3. A synbiotic made of an autochthonous Enterococcus durans strain and microbial polysaccharides improves broiler chicken health;Journal of Agriculture and Food Research;2023-12
4. Consumption of yacon flour and energy-restricted diet increased the relative abundance of intestinal bacteria in obese adults;Brazilian Journal of Microbiology;2023-10-09
5. Yacon (Smallanthus sonchifolius) and kefir improved intestinal and bone health but without symbiotic benefits in rats;Nutrition Research;2023-10
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