YACON NA ALIMENTAÇÃO HUMANA: ASPECTOS NUTRICIONAIS, FUNCIONAIS, UTILIZAÇÃO E TOXICIDADE
Authors/Creators
- 1. Instituto Federal de Ciência e Tecnologia do Espírito Santo, Venda Nova do Imigrante, ES, Brasil
- 2. Universidade Federal de Viçosa, Viçosa, MG, Brasil
- 3. Facultad de Ingeniería, Universidad de Córdoba, Colombia
- 4. Instituto Federal Fluminense, Bom Jesus do Itabapoana, RJ, Brasil
Description
he objective of this work is to review the physico-chemical composition, the functional properties,
use and toxicity of yacon (Smallanthus sonchifolius). It is a plant of the family Asteraceae originally Andean
regions, adaptable to different types of soil and climatic conditions. The yacon composition has regarded
attention of the scientific community by the content of fructooligossaccharides and antioxidant components.
The most common way to use is natural or raw, occuring even in the forms of chips, syrups, juice among
others. It is indicated for people with bowel disorders, hiperglucosic and hipercholesterolic. There are few
scientific publications regarding the effect of this root in human health caused by the presence of component
toxic or antinutritional or its interference on bioavailability of nutrients. The yacon consumption is reduced due to eating habits and ignorance, being its cultivation restricted to small producers. Since the introduction
of culture in 1991 up to the present date there is no case registered in Brazil related to proven negative effect
arising from the consumption of root. More studies should be carried out to lead reinforcement and
demonstration of the nutritional and functional benefits to humans, besides to stimulate cultivation,
consumption and industrial use of yacon.