Yacon syrup

Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant ("Smallanthus sonchifolius") indigenous to the Andes mountains.cite journal |last=Manrique |first= I. |coauthors= A. Párraga and M. Hermann |year=2005 |month= |title=Yacon syrup: Principles and processing |journal=Series: Conservación y uso de la biodiversidad de raíces y tubérculos andinos: Una década de investigación para el desarrollo (1993-2003). |volume=8B |pages=31p. |url=http://www.cipotato.org/artc/cip_crops/1919-Yacon_Syrup.pdf |format=PDF |accessdate=2008-04-27 ]

It was used by the Incas. In Peru people eat yacon because of its nutritional properties—few calories and low sugar levels. In Bolivia yacón roots are eaten by people with diabetes or other digestive and renal disorders. Where as In Brazil the dried leaves are used to make yacón tea, said to be antidiabetic. [cite journal |last=Aybar |first=Manuel J. |coauthors=Alicia N. Sánchez Riera, Alfredo Grau and Sara S. Sánchez |year=2001 |month=February |title= Hypoglycemic effect of the water extract of "Smallantus sonchifolius" (yacon) leaves in normal and diabetic rats |journal=Journal of Ethnopharmacology |volume=74 |issue=2 |pages=125-132 |doi=10.1016/S0378-8741(00)00351-2 |url=http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8D-4292GD1-3&_user=1072191&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000051289&_version=1&_urlVersion=0&_userid=1072191&md5=c6f343feb0b2a45b16a8425efc23b738 |accessdate=2008-04-27 ]

The syrup contains up to 50% of FOS (fructooligosacharides). The consumption of FOS does not increase blood glucose. However, since any inulin-derived sweetener has large amounts of fructose, the same concerns about the health effects of fructose apply.

It is usually made with an evaporator, like the ones used to make maple syrup.. It has a taste similar to molasses or caramelized sugar. [cite book |last=Engelhart |first=Terces |coauthors=Orchid |title=I Am Grateful: Recipes and Lifestyle of Cafe Gratitude |url=http://books.google.com/books?id=UGpvD_QRxiwC&pg=PA241&dq=Yacon+syrup&sig=KhFR9icI4bPS9TMeotKZ42EszBw |accessdate=2008-06-16 |year=2007 |publisher=North Atlantic Books |isbn=1556436475 |pages=241 ] In a study by Yoshida et al. (2002), an enzyme solution of yacon was determined to be a better antioxydant than enzyme solutions of potato, mushroom, eggplant and edible burdock. [cite journal |last=Lachman |first=J. |coauthors=E.C. Fernández and M. Orsák |year=2003|month= |title=Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use – a review |journal=Plant Soil Environ. |volume=49 |issue=6 |pages=283–290 |url=http://www.cazv.cz/2003/PSE6_03/7-lachman.pdf |format=PDF |accessdate=2008-06-16 ] The syrup is vegan and very rich in minerals.Fact|date=April 2008

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