– **Origin and Traditional Use**:
– Yacón syrup comes from the tuberous roots of the yacón plant native to the Andes mountains.
– Historically, the Incas used yacón.
– In Peru, it is consumed for its low-calorie and low-sugar properties.
– Bolivians with certain health conditions eat yacón roots.
– In Brazil, yacón leaves are utilized to make tea for diabetic purposes.
– **Composition and Health Benefits**:
– Yacón syrup contains up to 50% fructooligosaccharides (FOS).
– FOS consumption does not spike blood glucose levels.
– The root also has about 35% free fructose.
– The ratio of FOS and free sugars varies based on growth factors.
– Studies have shown potential health benefits, such as weight loss and antioxidant properties.
– **Production and Glycemic Index**:
– Yacón syrup is made using an evaporator.
– Its taste is likened to molasses or caramelized sugar.
– Plant & Food Research in New Zealand studied FOS production in yacón.
– Sydney University’s research found the syrup to have a low glycemic index (GI) of 40 ± 4.
– The GI value categorizes it as a low GI food.
– **Comparative Studies**:
– Research by Yoshida et al. highlighted yacón’s superior antioxidant properties.
– Genta et al.’s study showed a decrease in body weight with yacón syrup consumption.
– It was found to reduce waist circumference and body mass index in obese pre-menopausal women.
– Yacón syrup was more effective than other sources like potato or mushroom in certain health aspects.
– The studies indicate potential health benefits and applications of yacón syrup.
– **References**:
– Manrique, I.; A. Párraga; M. Hermann’s work on yacón syrup principles and processing.
– Aybar, Manuel J. et al.’s study on the hypoglycemic effect of yacón leaves.
– Lachman, J.; E.C. Fernández; M. Orsák’s review on yacón’s chemical composition and use.
– Yan, Mary R. et al.’s research on the health effects and dietotherapy applications of yacón.
– Genta, Susana et al.’s study on the beneficial effects of yacón syrup on obesity and insulin resistance.
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Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant (Smallanthus sonchifolius) indigenous to the Andes mountains.
It was used by the Incas. In Peru, people eat yacón because of its nutritional properties—few calories and low sugar levels. In Bolivia, yacón roots are eaten by people with diabetes or other digestive and renal disorders. In Brazil, the dried leaves are used to make yacón tea, said to be antidiabetic.
The syrup contains up to 50% of fructooligosaccharides (FOS). The consumption of FOS does not increase blood glucose; however, the root contains free fructose at about 35%.
The ratio of FOS and free sugars in the root is dependent on growing techniques, time of harvest, and storage condition. Plant & Food Research (formally known as Crop & Food Research) New Zealand published a study on maximizing FOS production in yacon after trials in New Zealand.
Sydney University's Glycemic Index Research Service (SUGiR) conducted a glycemic index study on a New Zealand-made yacon concentrate syrup, the result shows the GI value of the syrup is 40 ± 4, it is categorized as Low GI food.
It is usually made with an evaporator, like the ones used to make maple syrup. It has a taste similar to molasses or caramelized sugar. In a study by Yoshida et al. (2002), an enzyme solution of yacón was determined to be a better antioxidant than enzyme solutions of potato, mushroom, eggplant and edible burdock.
In a study by Genta et al., it was shown that a daily intake of yacón syrup produced a significant decrease in body weight, waist circumference and body mass index when given to obese pre-menopausal women.