https://www.fiberfacts.org/chicory-root-fiber-inulin-oligofructose-fructooligosaccharides-fos/
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Chicory (Cichorium intibus L.) is a biennial plant in the Asteraceia family that is also known as succory, hendibeh, blue daisy, blue dandelion, blue weed and coffeeweed. The root stores the carbohydrate energy known as inulin.1 Background
Inulin is present in numerous fruits and vegetables. It has been consumed by man since ancient times, and it is estimated that men living in the North-American Chihuahua desert over 10,000 years ago consumed 135 g of inulin per day.2 Inulin is a complex carbohydrate that is the chicory plant’s source of stored energy. When dried, the chicory root contains about 17 percent inulin.
To isolate inulin, roots are harvested, washed and cut into slices, allowing inulin to dissolve in hot water, which is collected then dried.1 Chicory inulin is a linear ß (2->1) fructan consisting of chains of fructose units (up to 60 and more units) which may have a glucose unit at the beginning (GFn; G:Glucose, F: fructose, n: number of fructose units). The shorter chains of inulin are called oligofructose or fructooligosaccharides (FOS). Chicory root fiber is undigested since the bindings between molecules are not hydrolysed by human enzymes.3 Extensive research over 20 years, including more than 150 human intervention studies, substantiates the nutritional and health-related properties of chicory root fiber.
While scientific research is limited at this time, burdock root contains a variety of nutrients such as antioxidants and inulin that are known to help with conditions like skin disorders, inflammation, digestion, and more.
Reduce Chronic Inflammation
Burdock root contains a number of antioxidants, such as quercetin, phenolic acids, and luteolin, which can help protect your cells from free radicals. These antioxidants help reduce inflammation throughout the body.