1. English Name :  smallanthus sonchifolius extract

2. Part used : Yacon Fruit

3. Type : Plant Extract

6. Part Used : Fruit

7. Form : Powder

8. Specification : 10:1, 20:1

9. Appearance : Light Yellow Powder

10. Test Method : TLC

Introduction

About Yacon Fruit

The yacon (Smallanthus sonchifolius, syn.: Polymnia edulis, P. sonchifolia) is a perennial plant traditionally grown in the Northern and Central Andes from Colombia to Northern Argentina for its crisp, sweet-tasting tuberous roots. The texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet resinous and floral (similar to violet) undertones to its flavor. This flavoring is probably due to a sweet substance called inulin, as replicates the sweet taste found in the roots of elecampane, which also contains this substance. Another name for the yacón is Peruvian ground apple. The tuber is composed mostly of water and fructooligosaccharides.

Smallanthus sonchifolius Extract

Smallanthus sonchifolius is an Andean tuberous root that is regarded as a functional food given that it contains fructooligosaccharides (FOS), inulin and phenolic compounds. The consumption of FOS and inulin improves the growth of bifidobacteria in the colon, enhances mineral absorption and gastrointestinal metabolism and plays a role in the regulation of serum cholesterol. Furthermore, the literature reports that the consumption of these prebiotics promotes a positive modulation of the immune system, improving resistance to infections and allergic reactions. Certain studies have demonstrated the potential of yacon as an alternative food source for those patients with conditions that require dietary changes. This review intends to describe the potential of yacon as a prebiotic and its cultivation and industrial processing for human consumption.