Ogranic Inulin

Organic Inulin is a natural soluble dietary fiber. Its main sources are chicory roots or other plants containing high amounts of inulin. It is widely used in foods, beverages, health supplements, and nutritional supplements. It has multiple benefits such as promoting intestinal health and regulating blood sugar.

1, May help nourish beneficial flora;

2, It is very low glycemic index;

3, It is Dietary Supplements;

4, It certificated by Kosher Approved, USDA Certified Organic, Vegetarian - Vegan and Non-GMO Project Verification.

5, GMP Quality Assurance

6, It has a sweet taste and can be used as a sweetener for various food and beverages.

• 1. Control blood lipids

Organic Inulin intake can effectively reduce serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), increase the HDL/LDL ratio, and improve blood lipid status.

2. Promote mineral absorption
It can significantly increase the absorption rates of minerals such as calcium, magnesium, zinc, copper, and iron, which is beneficial for maintaining bone health.

3. Promote the absorption of mineral elements

• The short-chain fatty acids produced by the fermentation of inulin will make the crypts on the mucosa shallower, increase the number of crypt cells, and expand the absorption area of the intestine.
• The fermentation process lowers the pH value of the colon, increasing the solubility and bioavailability of minerals, making them more easily absorbed by the body.
• It can promote the secretion of phytase. Phytase can release metal ions bound with phytate and promote their absorption.
• Some organic acids produced during fermentation can chelate metal ions and promote their absorption

4. Regulate intestinal microflora and improve intestinal health

It is a natural water-soluble dietary fiber that can hardly be hydrolyzed and digested by gastric acid. It can only be used by beneficial microorganisms in the colon, thereby improving the intestinal environment.

5. Inhibit the production of toxic fermentation products and protect the liver
The short-chain fatty acids produced by the fermentation of inulin can inhibit the growth of saprophytic bacteria, reduce the production of toxic substances, and alleviate the irritation to the intestinal wall.

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