Author/Editor		Mičović, Elizabeta
Title		Prebiotik inulin
Translated title		Prebiotic inulin
Type		članek
Source		Zdrav Vars
Vol. and No.		Letnik 45, št. 4
Publication year		2006
Volume		str. 196-203
Language		slo
Abstract		Functional foods and food products maintain and improve health and prevent many illnesses. Functional foods have been recently defined as foods providing physiological health benefits based on scientific evidence. Dietary fibre exerts beneficial effects on digestion and absorption, as well as on bowel mucosa and metabolism, and is therefore regarded as one of basic food constituents. Beneficial physiological effect on health are also provided by soluble dietary fibre and prebiotic inulin. Incorporating inulin into diet is the perfect way to increase the faecal bulk and stool frequency, as well as to lower the intestinal pH, shorten the faecal transit time and improve the absorption of minerals. The paper presents the results of studies dealing with the effects of inulin on symptoms of different diseases, such as constipation, diabetes type 11, colorectal disease, osteoporosis and obesity . Properties of inulin, use of inulin in food industry and possible future uses of this prebiotic are discussed.
Summary		Funkcionalna živila vključujejo živila in živilske izdelke, ki imajo lastnost, da ohranjajo in izboljšujejo zdravje ter preprečujejo nastajanje številnih bolezni. Najnovejše opredelitve funkcionalnih živil poudarjajo predvsem znanstveno dokazane fiziološke učinke, ki pozitivno vplivajo na zdravje. Prehranska vlaknina ugodno vpliva na potek prebave in absorpcije, pozitivno učinkuje na črevesno steno in vpliva na presnovne procese, zato jo prištevamo med osnovne sestavine hrane. Pozitivni fiziološki učinek na zdravje ima tudi topna prehranska vlaknina in prebiotik inulin. Vključevanje inulina v prehrano ima prednosti, kot so povečanje volumna blata, nižanje vrednosti pH v debelem črevesu, krajšanje časa potovanja hrane skozi prebavno cev in povečanje absorpcije mineralov. V članku so predstavljeni povzetki objavljenih raziskav o vplivu uživanja inulina pri različnih simptomih bolezni (zaprtje, sladkorna bofezen tipa 11, kolorektalne bolezni, osteoporoza, debelost) kakor tudi kemijske in tehnološke lastnosti inulina in njegova uporaba vživilski industriji ter možnosti uporabe inulina v prihodnosti.
Descriptors		INULIN DIETARY FIBER OBESITY DIABETIC DIET OSTEOPOROSIS COLONIC NEOPLASMS