inulin

[in-yuh-lin]

noun

Chemistry.

1. a polysaccharide, (C 6 H 10 O5 ) n , obtained from the roots of certain plants, especially elecampane, dahlia, and Jerusalem artichoke, that undergoes hydrolysis to the dextrorotatory form of fructose: used chiefly as an ingredient in diabetic bread, in processed foods to increase their fiber content, and as a reagent in diagnosing kidney function.

inulin

/ ˈɪnjʊlɪn /

noun

1. a fructose polysaccharide present in the tubers and rhizomes of some plants. Formula: (C 6 H 10 O 5 ) n

Word History and Origins

Origin of inulin¹

1805–15; < New Latin Inul ( a ) a genus of plants ( Latin: elecampane) + -in ²

Word History and Origins

Origin of inulin¹

C19: from Latin inula elecampane + _-in

Example Sentences

Ingredients like chicory root and inulin feed the good bacteria in your microbiome, helping to promote balance and support digestion.

From Salon

Poppi’s drinks contain apple cider vinegar, fruit juice and agave inulin, a prebiotic and natural sweetener extracted from the agave tequilana plant.

From Salon

The inulin shell boosts the gut microbiome by providing an energy source for gut bacteria, while the medium chain triglycerides facilitate drug absorption into the bloodstream.

From Science Daily

Recent evidence has even shown that excessively high consumption of soluble fibers, such as inulin, a common supplement, can increase the risk of colon cancer development in an experimental animal model.

From Salon

And they are a great source of inulin, a type of prebiotic, soluble fiber that provides nourishment for all the favorable bacteria in your gut microbiome.

From Salon