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    A sustainable wholesome foodstuff : health effects and potential dietotherapy applications of yacon

    Yan, Mary; Welch, R.; Rush, E.; Xiang, X.; Wang, X.

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    Yan, M. (2019).pdf (1.400Mb)
    Date
    2019-11-03
    Citation:
    Yan, M., Welch, R., Rush, E., Xiang, X., & Wang, X. (2019). A sustainable wholesome foodstuff: Health effects and potential dietotherapy applications of yacon. Nutrients, 11(11), 2632. doi:10.3390/nu11112632
    Permanent link to Research Bank record:
    https://hdl.handle.net/10652/4795
    Abstract
    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.
    Keywords:
    New Zealand, yacon (Smallanthus sonchifolius), prebiotics, fructooligosaccharides, inulin, phenolic compounds, chronic diseases, public health
    ANZSRC Field of Research:
    1111 Nutrition and Dietetics
    Copyright Holder:
    © 2019 by the authors. Licensee MDPI, Basel, Switzerland.
    Copyright Notice:
    This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
    Rights:
    This digital work is protected by copyright. It may be consulted by you, provided you comply with the provisions of the Act and the following conditions of use: Any use you make of these documents or images must be for research or private study purposes only, and you may not make them available to any other person. You will recognise the author's and publishers rights and give due acknowledgement where appropriate.
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