Inulin

Not to be confused with insulin.
Inulin
Identifiers
ChEMBL
ChemSpider
  • none
DrugBank
ECHA InfoCard 100.029.701 Edit this at Wikidata
KEGG
UNII
Properties
C6nH10n+2O5n+1
Molar mass Polymer; depends on n
Pharmacology
V04CH01 (WHO)
Hazards
NFPA 704 (fire diamond)
NFPA 704 four-colored diamondHealth 1: Exposure would cause irritation but only minor residual injury. E.g. turpentineFlammability 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g. canola oilInstability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
1
1
0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Inulins are a group of naturally occurring polysaccharides produced by many types of plants,[1] industrially most often extracted from chicory.[2] The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch. In the United States in 2018, the Food and Drug Administration approved inulin as a dietary fiber ingredient used to improve the nutritional value of manufactured food products.[3] Using inulin to measure kidney function is the "gold standard" for comparison with other means of estimating glomerular filtration rate.[4]

  1. ^ Cite error: The named reference Roberfroid 2003 13–26 was invoked but never defined (see the help page).
  2. ^ Roberfroid M. B. (2007). "Inulin-type fructans: functional food ingredients". Journal of Nutrition. 137 (11 suppl): 2493S–2502S. doi:10.1093/jn/137.11.2493S. PMID 17951492.
  3. ^ "The Declaration of Certain Isolated or Synthetic Non-Digestible Carbohydrates as Dietary Fiber on Nutrition and Supplement Facts Labels: Guidance for Industry" (PDF). US Food and Drug Administration. 14 June 2018. Retrieved 15 June 2018.
  4. ^ Hsu, C. Y.; Bansal, N. (August 2011). "Measured GFR as 'gold standard'—all that glitters is not gold?". Clinical Journal of the American Society of Nephrology. 6 (8): 1813–1814. doi:10.2215/cjn.06040611. PMID 21784836.