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inulin

[in-yuh-lin] /ˈɪn yə lɪn/
noun, Chemistry
1.
a polysaccharide, (C 6 H 10 O 5) n , obtained from the roots of certain plants, especially elecampane, dahlia, and Jerusalem artichoke, that undergoes hydrolysis to the dextrorotatory form of fructose: used chiefly as an ingredient in diabetic bread and as a reagent in diagnosing kidney function.
Also called alant starch.
Origin
1805-1815
1805-15; < Neo-Latin Inul(a) a genus of plants (Latin: elecampane) + -in2
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples for inulin
  • inulin is also gaining popularity as a source of soluble dietary fibre.
British Dictionary definitions for inulin

inulin

/ˈɪnjʊlɪn/
noun
1.
a fructose polysaccharide present in the tubers and rhizomes of some plants. Formula: (C6H10O5)n
Word Origin
C19: from Latin inula elecampane + -in
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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inulin in Medicine

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

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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Encyclopedia Article for 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.

Learn more about inulin with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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