title: [Inulin: a valuable nutritional component].
abstract: Inulin, a natural oligomer of fructose, is classified as a food component. It can be found in some plants and vegetables, i.e. chicory, Jerusalem artichoke, elecampane, and dandelion. Following ingestion, inulin reaches the lower part of the gastrointestinal tract where it is fermented increasing the bifidobacterial population of the colon. The growth of bifidobacteria regulates cholesterol concentration and absorption of minerals. Inulin added to food may prevent the spread of civilization diseases, like diabetes and obesity.
authors.affiliation: Samodzielna Pracownia Farmakoterapii Dermatologicznej Pomorskiego Uniwersytetu Medycznego w Szczecinie, al. Powstańiców Wlkp. 72, 70-111 Szczecin.
authors.forename: Anna
authors.initials: A
authors.lastname: Nowak
authors.forename: Adam
authors.initials: A
authors.lastname: Klimowicz
authors.forename: Stanisława
authors.initials: S
authors.lastname: Bielecka-Grzela
authors.forename: Magda
authors.initials: M
authors.lastname: Piechota
mesh_terms: D001644:Bifidobacterium / Q000254:growth & development; D002784:Cholesterol / Q000493:pharmacokinetics; D003106:Colon / Q000382:microbiology; D003920:Diabetes Mellitus / Q000517:prevention & control; D006801:Humans; D007408:Intestinal Absorption; D007444:Inulin / Q000737:chemistry* / Q000493:pharmacokinetics / Q000494:pharmacology*; D015394:Molecular Structure; D009765:Obesity / Q000517:prevention & control
chemical_list: D007444:Inulin; D002784:Cholesterol