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Inulation - Inulin - Fiber Function Plus

What is Inulation? - An Overview:

Chicory Root 2

Inulation - Inulin is a natural prebiotic and fiber that feeds healthy bacteria in the digestive system. It is a non-digestible, soluble dietary fiber extracted from the root of the chicory plant (Chicorium intybus L.). Recommended daily dosage is 5-15 grams per day. (5 grams=1 well rounded teaspoon).

Inulin In Lipid Control

  • Serum and LDL cholesterol
  • Serum triglycerides
  • Cholesterol synthesis
  • HDL/LDL ratio
  • Biosynthesis of fatty acids

Inulin In Calcium Supplementation

  • Calcium absorption and balance
  • Bone loss
  • Bone density
  • Recycling estrogen reduces bone loss in women

Inulin improves mineral bioavailability

Chicory Root 3
  • Several animal (rodents) and human studies have demonstrated significant improvement of mineral balance, particularly (Ca++, Mg++) and bone density with inulin.

Immuno-stimulant

  • Reduction in toxic and carcinogenic bacterial metabolites
  • Reduce eczema
  • Control allergies & asthma
  • Regulates autoimmune conditions
  • Activate the ACP stimulation (improve macrophage activity)
Chicory Plant & Root

Inulation - Inulin is a natural, Kosher, functional food ingredient extracted from the root of a common vegetable, the chicory plant, Cichorium intybus L. Inulin, is a natural fructooligosaccharide (FOS) that aids and assists many of the human body's key metabolic functions.

As a dietary supplement, Inulin is used to create a healthy bacterial balance in the lower intestine and colon. Inulin is a prebiotic formula.

This means that it feeds the beneficial microorganisms in our digestive tract, as opposed to introducing new bacteria (which is what probiotic formulas do). An example of a probiotic would be that good bacteria found in yogurt. In simple terms, it gives the good bacteria food to live and grow on, and the "good guys" beat out the bad guys.

Since Inulin is non-digestible, it reaches the colon unchanged, where healthy bacteria - such as bifidobacteria and lactobacilli - use it as food. This changes the pH level in the colon, creating an unfavorable environment for unhealthy bacteria - such as E.coli, Salmonella, and Staphylococcus. An unbalance in the intestinal tract, typified by low numbers of "the good guys" and high numbers of "the bad guys", has been associated with, if not the cause of a number of human pathogens, including: Rheumatoid Arthritis, Yeast Infections, Urinary Tract Infections (UTI), Irritable Bowel Syndrome (IBS), Pancreatitis, Vaginitis, Ear Infections, Crone's Disease, Constipation, Lupus, Breast Cancer, Ulcerative Colitis, Cirrhosis of the Liver, Acne, Premenstrual Syndrome (PMS), Psoriasis.

Excellent Nutritional Properties:

  • Low Calorie: Not digested by human digestive system and contributes only about 1.6 kcal/g.
  • Soluble dietary fiber: Anti-constipation, colonic pH reduction, cholesterol and triglyceride reduction.
  • Diabetic friendly: Glycemic index of zero, no influence on blood glucose, no stimulation of insulin excretion.
  • Stimulates bifidus: Preferred food for bifidobacteria with benefits of: inhibition of other harmful bacteria, reduction in toxins and carcinogens, activation of immune system, synthesis of vitamins, improved mineral absorption.
  • Non-Digestible: Inulation - Inulin (Prebiotic) is neutral in odor and taste and only has 1.6kcal/g. It is a soluble dietary fiber, resisting digestion by mammalian alimentary secretions, alpha-amylase, and disaccharides such as maltase, isomaltase, sucrase and lactase.

However, when it reaches the lower intestinal tract, it is selectively utilized by resident bacteria such as bifidobacteria and lactobacilli (probiotics) helping them to grow and develop rapidly.

Points About Intestinal Bacteria

microbes 3 2

To understand the health importance of prebiotic like Inulation - Inulin, we must first understand the importance of intestinal bacteria on human health. The human colon is by far the most heavily colonized region of the digestive tract, comprised of one hundred different species of both beneficial and potentially deleterious bacteria in a balance affecting how we digest food and obtain energy. The main types of generally recognized beneficial bacteria, the bifidobacteria and lactobacilli, constitute at best a little more than one-third of the bacterial population inhabiting the GI tract. However, at worst they may be so low in numbers that they are not detectable. Of these types the number of bifido-bacterium are regarded as the marker of the stability of the human intestinal microflora. These beneficial microflora play - critical roles in all aspects of our immunological responses, by either helping to resist infection, or by creating pathogenic conditions by their low number. These beneficial bacteria act as wards regulating the activity of the other bacteria in the colon. The other bacteria, such as Salmonella, Shigella, Clostridium, Staphylococcus aureus, Candida albicans, Camylobacter jejuni and E. coli, are typically much less numerous and have varying potentials to cause disease. Beneficial bacteria keep these potential disease-causing organisms under control, preventing several disease-related dysfunctions related to an unbalanced gastrointestinal situation. The beneficial organisms exert their positive effects by enhancing digestion and improving lactose intolerance, promoting the recycling of compounds such as estrogen, synthesizing vitamins (largely the B-group), releasing immune-stimulating compounds, inhibiting the metabolisms of disease-producing organisms to eliminate both human and bacterial toxins and carcinogens.

Microbes4

Maintaining populations of beneficial bacteria consistent with good intestinal health requires many lifestyle factors be avoided such as prolonged use of antibiotics which kill beneficial bacteria, antiseptic supplements which can decrease levels of beneficial bacteria if taken for long periods of time and diets high in animal products and low in vegetable fiber. Also, consumption of refined carbohydrates that feed harmful bacteria can disrupt the GI tract and can even lead to the overgrowth of Candida albicans yeast infections. In order to realize benefits from beneficial bacteria ingested as probiotic supplements in the food we consume or those naturally growing in the GI tract, it is important that they be selectively nourished by food that helps them survive, multiply and remain viable - prebiotics serve this function. This is where Inulation - Inulin comes in. Inulation - Inulin is an effective all-natural prebiotic ingredient that can be used alone or in combination with probiotics, producing a synbiotic, a synergistic mixture offering improved shelf life and a means to enhance the effectiveness of probiotic agents.

How The Prebiotic Inulation Works

doctors - test tube

When good bacteria proliferate, they produce short-chain fatty acids (SCFAs) and lactic acid which change intestinal pH, making your intestinal environment unsuitable for bad bacteria and certain harmful enzymes that are a common source of several health problems. As your lower intestinal environment becomes uninhabitable for bad bacteria, they can no longer survive, creating a positive balance of good bacteria as compared to the bad bacteria.




Probiotics and Inulation together

People take probiotics to increase the amount of friendly bacteria in their digestive system. Some people after a period of time can stop taking probiotics because they have introduced enough good bacteria to crowd out the bad bacteria, and the good bacteria continue to thrive and do well. This situation and results are ideal. Unfortunately many people's diets hinder these results. Their diets may consist of foods that change the pH level of their intestines and colon, thereby limiting the success of the new friendly bacteria they are introducing by taking a probiotic. Or their diet may consist of foods that aren't able to be used as food by the friendly bacteria, therefore the friendly bacteria dies and the person will continue to be dependent on the probiotic. This is where Inulation comes in. By taking Inulation with a probiotic you are providing food for the friendly bacteria to survive and multiply, thereby increasing results. Many people find that once they have a strong population of friendly bacteria crowding out the bad bacteria they can cut back or eliminate the use of the probiotic by sustaining the new friendly population with Inulation. Probiotics are far more expensive than Inulation.

Effective

Microbes5

Recent in vitro and in vivo research has shown that inulin selectively stimulates beneficial bacterial growth equal to or surpassing that of its short-chain synthetic counterparts, FOS/oligofructose in magnitude. Human experiments conducted by Gibson et al. (1995) at the Dunn Clinical Nutrition Center (UK) have shown that ingestion of moderate bifidobacteria, rendering them the numerically predominant specie in feces and colon. Beneficial lactobacilli are also stimulated, but to a lesser extent. At the same time, the numbers of undesirable bacteria stagnate or decrease, the total bacterial count remaining essentially unchanged. This shows that each gram of inulin stimulates the metabolism and selectively increases the activity of healthy intestinal bacteria, potentially leading to healthier, better-balanced colon.

Mechanism of Action

Inulin suppresses appetite and mediates carbohydrate and lipid metabolism for relatively long periods of time.

Inulin, a complex non-digestible carbohydrate is slowly metabolized, being fermented by colon microflora to produce SCFAs and lactic acid that the body uses for long-term energy, rather than the normal metabolic pathway for digestible carbohydrates, involving breakdown by digestive enzymes and relatively rapid absorption in the small intestine. This slow method of metabolism has the advantage of providing a glycemic index of zero, preventing hunger based on the fact that an individual does not enter a hypoglycemic state. Research suggests, in addition to appetite suppression, the SCFAs (particularly propionic acid) increase glycolysis and decrease gluconeogenesis, normalizing blood glucose levels over extended periods of time and help to reduce lipo-genesis, reducing blood lipid levels, particularly low-density lipoproteins (LDL) and triglycerides. Research further suggests these SCFAs inhibit fat production by regulating the key enzyme, carnitine acyltransferase that converts calories into fat. Normally, after a meal, carbohydrates are stored as glycogen in the liver and muscles to be used by the body for energy. When glycogen stores become full, the brain receives a message signaling the body to convert excess carbohydrate to fat. Studies indicate the inulin temporarily regulates this process, resulting in over time a significant reduction in plasma triglyceride, phospholipid and cholesterol levels, primarily the low-density lipoprotein fraction (LDL), while not affecting the beneficial high-density lipoprotein (HDL) fraction, as consequence the HDL/LDL ratio is improved.

Dietary Fiber Effects and More

Blood Vessels

As we age metabolism slows and the effects of everyday wear and tear on our bodies become ever more apparent. To slow or minimize these aging effects it is important that we exercise regularly and maintain proper nutrition. Eating right means consuming foods that provide our bodies not only with needed energy but also aid our body's functions to ward off common afflictions of the aging process such as bone loss, reduced immune capacity, lactose intolerance, heart disease, cancer, adult onset diabetes, menopausal effects and digestive problems and food intolerance's. This is where Inulation - Inulin comes in. Inulin is not digested by humans, but rather reaches the colon intact where it is fermented by beneficial bacteria residing in the colon to produce short-chain fatty acids (SCFAs). Through its journey, inulin and the SCFAs aid the body by assisting it to retard or eliminate several of the detrimental effects of the aging process, improving our health and well-being. Inulin functions physiologically as a dietary fiber - more precisely, a soluble dietary fiber.

However, unlike other dietary fibers, which bind metals and raise concern about mineral deficiency, inulin intake does not inhibit mineral absorption. To the contrary, research indicates that the SCFAs produced from inulin fermentation decrease the intestinal pH and stimulate proliferation of colon epithelial cells, enhancing the absorption of certain cautions (particularly Ca2+, Mg2+, Cu2+, Zn2+ and Fe2+) - important considerations as metabolism changes for post-menopausal women and elderly, as in these groups it may prove effective in preventing, or delaying the onset of osteoporosis. Additionally, SCFAs stimulate water and electrolyte absorption, two important factors in the fight against diarrhea. Research also indicates inulin has several other beneficial health benefits -- improving intestinal health, digestion and well-being:

Inulation for Women's Health-

As women age, their bodies go through several biological changes, requiring special help to ease the transitions and minimize potential detrimental effects on their health along the way. To minimize these potential problems, it is important that one exercises regularly and maintains proper nutrition. Nutritional energy is important in maintaining bodily functions, but the body, particularly the female's, also needs help in preventing and minimizing the effects of their biological changes. This is where Inulation comes in. When Inulation reaches the colon (intact, because it is not digested), it is fermented by beneficial bacteria. This produces short-chain fatty acids (SCFA) and lactic acid. These bacterial products aid and assist the human metabolism by improving the absorption of many mineral salts (such as calcium phosphate), assisting in the prevention of or delaying the onset of osteoporosis.

Short-chain fatty acids (SCFA) further help the body resist opportunistic pathogens such as yeasts and harmful bacteria colonizing in the colon, gynecological, and urinary tracts, thus minimizing their harmful effects. The Inulin-stimulated beneficial bacteria perform several important tasks, including producing immune-stimulating and anti-tumor compounds, promoting the re-absorption and re-use of female hormones - such as estrogen - and producing digestive enzymes, minimizing digestive problems, food intolerances, intestinal gas and bloating.

Inulation provides an effective means to aid the woman's biologically changing body through its transitions. Each gram of Inulin stimulates the metabolism and selectively increases the activity of healthy intestinal bacteria, leading to a healthier, more full life.

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References:

1. Baba S. Ohta A, Ohtsuki M, Takazawa T, Adachi T, Hara H. 1996. Fructooligosaccharides stimulate the absorption of magnesium from the hindgut in rats. Nutr. Res., 16(4): 657-666 2. Beringer A, Wenger R. 1955. Inulin in the nutrition of diabetics. Dtsch. Zeitschr. F. Verdauungs- u. (StoffwechselKrankheiten), Band 5 (6): 268-272 3. Brighenti F, Casiraghi MC, Canzi E, Ferrari A, Testolin G. 1995. One-month consumption of ready-to-eat breakfast cereal containing inulin markedly lowers serum lipids in normolipidemic men. Proc. Of 7th FENS European Nutrition Conference, Vienna. 4. Carpenter TM and Root HF. 1928. The utilization of Jerusalem artichokes by a patient with diabetes. Archives of Internal Medicine. 42:64-73 5. Delzenne NM and Roberfroid M. 1994. Physiological effects of non-digestible oligosaccharids. Lebensm-Wisss. U. -Technol., 27:1-6 6. Delzenne NM, Aertssens J, Verplaetse H, Roccaro M, Roberfroid M. 1995. Effect of fermentable fructooligosaccharides on mineral, nitrogen and energy digestive balance in the rat. Life Sciences, 57(17):1579-87 7. Delzenne NM, Kok N, Fiordaliso MF, Deboyser DM, Goethals FM, Toverfroid MB. 1993. Dietary fructooligosaccharides modify lipid metabolism in rats. Am. J. Clin. Nutr. 57(suppl.):820S 8. Elmer GW, Surawicz CM, McFarland LV. 1996. Biotherapeutic Agents: Review, A neglected modality for the treatment and prevention of selected intestinal and vaginal infections. JAMA, 275(11):870-876. 9. Fiordaliso MF, Kok N, Desager JP, Goethals FM, Deboyser DM, Roberfroid MR, Delzenne NM. 1995. Oligofructose supplemented diet lowers serum and VLDL concentrations of triglycerides, phospholipids and cholesteral in rats. Lipids 30:163-167. 10. Hosoya N, Dhorraniantra B, Hidaka H. 1988. Utilization of u14? FOS in man as energy resources. J. Clin. Biochem. 5:67-74 11. Levrat M-A, Remesy C, and Demigne C. 1991. High propionic acid fermentations and mineral accumulation in the cecum of rats adapted to different levels of inulin. J. Nutr., 121:1730-1737. 12. Lewis HB. 1912. The value of inulin as a foodstuff. J. Am Med Assoc. 58:1176-1177. 13. Molis C, Flourie B, Ourne F, Gailing M-Frederique, Lartique S, Guibert A, Bornet F and Galmiche J-Paul. 1996. Digestion, excretion, and energy value of fructooligosaccharides in healthy humans. Am J Clin Nutr 64:324-8. 14. Ohta A, Ohtsuki M, Baba S, Adachi T, Sakata T, and Sakaguti E. 1995. Calcium and magnesium absorption from the colon and rectum are increased in rats fed fructooligosaccharides. J or Nutr., 125:2417-2424. 15. Remesy C, Demigne C and Moran C. 1992. Metabolism and utilization of short-chain fatty acids produced by colonic fermentation. R.F. Schweizer and C.A. Edwards (eds.), Dietary Fiber - A Component of Food, Nutritional Function in Health and Disease. Springer, London., 137-150 16. Roberfroid MR, Givson GR, Delzenne NM. 1993. The biochemistry of oligofructose, a non-digestible fiber, an approach to calculate its caloric value. Nutrition Reviews, 1993, 51(5), pp. 137-146.