title: Yacon (Smallanthus sonchifolius): a food with multiple functions.
abstract: Functional foods are the focus of many studies worldwide. This is justified by the effects they have on public health and thus interest in elucidation of the mechanisms involved in their actions. The present review aims to broaden the discussions of the functional properties attributed to yacon (Smallanthus sonchifolius), considered a food with multiple functions since it possesses bioactive compounds (antimicrobial, antioxidant, and probiotic substances) that exert beneficial effects on the body. Although some studies have already demonstrated several of these functions, clinical evidence is scarce, making it necessary that more studies are conducted in this area. Still, since the availability of this food in the market is relatively new, its popularity depends on publications aimed at consumer education and development of new products by the food industry.
authors.affiliation: a Departamento de Ciência e Tecnologia de Alimentos. Universidade Federal de Viçosa , Viçosa , Minas Gerais , Brasil.
authors.forename: Hudsara Aparecida
authors.initials: HA
authors.lastname: de Almeida Paula
authors.forename: Monise Viana
authors.initials: MV
authors.lastname: Abranches
authors.forename: Célia Lúcia
authors.initials: CL
authors.lastname: de Luces Fortes Ferreira
mesh_terms: D000383:Agriculture; D019659:Asteraceae / Q000737:chemistry*; D005504:Food Analysis; D055951:Functional Food / Q000032:analysis*; D006801:Humans; D013649:Taste
keywords: Functional food; antimicrobial; antioxidant; insulin-type fructans; prebiotic