首页    期刊浏览 2024年12月12日 星期四
登录注册

文章基本信息

  • 标题:A Sustainable Wholesome Foodstuff; Health Effects and Potential Dietotherapy Applications of Yacon
  • 本地全文:下载
  • 作者:Mary R. Yan ; Robert Welch ; Elaine C. Rush
  • 期刊名称:Nutrients
  • 电子版ISSN:2072-6643
  • 出版年度:2019
  • 卷号:11
  • 期号:11
  • 页码:2632-2647
  • DOI:10.3390/nu11112632
  • 出版社:MDPI Publishing
  • 摘要:A sustainable food supply is an ever-growing public and planetary health concern influenced by food culture, food practices, and dietary patterns. Globally, the consumption of plant foods that offer physiological and biochemical benefits is increasing. In recent years, products made from yacon (Smallanthus sonchifolius) tubers and leaves, e.g., in the form of syrup, powder, and herbal tea, have steadily emerged with scientific evidence to validate their possible health claims. Yacon was introduced to New Zealand in 1966, and its products can now be produced on a commercial scale. This paper reviews literature published mainly in the last 10 years concerning the health-related properties of yacon as a wholesome foodstuff and its bioactive components, e.g., fructooligosaccharides. Literature was sourced from Web of Science, PubMed, EBSCO Health, and Google Scholar up to June 2019. The potential markets for yacon in the field of food technology and new dietotherapy applications are discussed. Furthermore, the unique features of New Zealand-produced yacon syrup are introduced as a case study. The paper explores the scientific foundation in response to the growing public interest in why and how to use yacon.
  • 关键词:yacon; public health; chronic diseases; prebiotic; fructooligosaccharides; inulin; phenolic compounds yacon ; public health ; chronic diseases ; prebiotic ; fructooligosaccharides ; inulin ; phenolic compounds
国家哲学社会科学文献中心版权所有