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Yacón syrup is a sweetening agent extracted from thetuberous roots of theyacón plant (Smallanthus sonchifolius) indigenous to theAndes mountains.[1]
It was used by theIncas. InPeru, people eat yacón because of its nutritional properties—few calories and low sugar levels. InBolivia, yacón roots are eaten by people withdiabetes or other digestive and renal disorders. InBrazil, the dried leaves are used to make yacón tea, said to be antidiabetic.[2]
The syrup contains up to 50% offructooligosaccharides (FOS). The consumption of FOS does not increase bloodglucose; however, the root contains free fructose at about 35%.[3]
The ratio of FOS and free sugars in the root is dependent on growing techniques, time of harvest, and storage condition.Plant & Food Research (formally known as Crop & Food Research) New Zealand published a study on maximizing FOS production in yacon after trials in New Zealand.[4]
Sydney University's Glycemic Index Research Service (SUGiR) conducted aglycemic index study on a New Zealand-made yacon concentrate syrup, the result shows theGI value of the syrup is 40 ± 4, it is categorized as a low GI food.[5]
It is usually made with anevaporator, like the ones used to makemaple syrup.[1] It has a taste similar tomolasses orcaramelized sugar.[6] In a study by Yoshida et al. (2002), an enzyme solution of yacón was determined to be a better antioxidant than enzyme solutions of potato, mushroom, eggplant and edibleburdock.[7]
In a study by Genta et al., it was shown that a daily intake of yacón syrup produced a significant decrease in body weight, waist circumference and body mass index when given to obese pre-menopausal women.[8]
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