Inulin

Fructan (polymer of fructose) not digestible by human enzymes. Selectively fermented by bifidobacteria and lactobacilli in the colon, producing short-chain fatty acids (butyrate, propionate). Artichoke contains inulin with the highest degree of polymerisation known in plants, giving it a particularly persistent prebiotic effect. Main sources: artichoke, chicory, leek, garlic, onion, asparagus.