Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review

Abstract

This review explores the role of inulin, a natural prebiotic, delving into its transformative impact on the food industry, especially in creating functional products and assessing its impact on public health. Inulin, a versatile carbohydrate compound, not only acts as a fat replacer but also serves as a dietary fiber source, enhancing the overall nutritional value of the foods. Furthermore, inulin’s fermentation by beneficial gut bacteria results in the production of short-chain fatty acids, contributing to colorectal cancer prevention and glycemic control, catering to the evolving preferences of health-conscious consumers.