Inulin

in·u·lin   (ĭn'yə-lĭn)    n.  A polysaccharide with the general formula (C6H10O5)n that is found in the roots of various composite plants and yields fructose when hydrolyzed. [New Latin Inula, plant genus (from Latin inula, elecampane, from Greek helenion; see elecampane) + -in.]

Main Entry: in·u·lin
Pronunciation: 'in-y&-l&n
Function: noun
: a tasteless white polysaccharide found especially dissolved in the sapof the roots and rhizomes of composite plants and used as a source of levulose and as a diagnostic agent in a test for kidney function

inulin in·u·lin (ĭn'yə-lĭn)
n.
A fructose polysaccharide derived from the rhizomes of Inula helenium or I. elecampane, and other plants.

inulin

polysaccharide that is a commercial source of the sugar fructose. It occurs in many plants of the family Asteraceae (Compositae), particularly in such roots and tubers as the dahlia and the Jerusalem artichoke. Inulin forms a white, crystalline powder that is as sweet as sucrose. The inulin molecule is a small, inert polysaccharide that readily passes through the digestive system and remains neutral to cellular activity. Because it is not absorbed by the body, it is used to sweeten foods consumed by diabetic patients.

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