Inulin

A vegetable reserve carbohydrate belonging to the group of fructans (fructose polymer). Inulin serves as an energy store in many plants. Chemically it is a polysaccharide mixture of fructose molecules with a chain length of 20-30 glycosidically linked fructose units and a terminal glucose.

In the tubers and roots of numerous composite species, e.g. in the rhizome of Inula helenium(elecampane). Inulin is also found in chicory, bananas, dahlia, artichoke, the common dandelion, etc. Inulin plays a role in food production as a fat substitute.

For humans, inulin is a dietary fiber, as humans lack the enzyme "inulinase", which breaks down inulin.

Inulin plays a role as a probiotic.

Inulin is used in medical diagnostics (inulin clearance) to determine the glomerular filtration rate of the kidneys. This is possible because inulin is completely filtered in the glomerulus and, unlike starch, is not hydrolyzed and reabsorbed in the tubule system.

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