Rolim, Priscilla MouraAlbuquerque, Erika Natália de2025-06-172025-06-172011-08-30ALBUQUERQUE, Erika Natália de; ROLIM, Priscilla Moura. Potencialidades do yacon (Smallanthus sonchifolius) no diabetes Mellitus. Revista de Ciências Médicas, [S.l.], v. 20, n. 3/4, p. 99-108, 26 jul. 2012. DOI: 10.24220/2318-0897v20n3/4a584. Disponível em: https://seer.sis.puc-campinas.edu.br/cienciasmedicas/article/view/584. Acesso em: 8 jul. 2024.https://doi.org/10.24220/2318-0897v20n3/4a584https://repositorio.ufrn.br/handle/123456789/63997Diabetes Mellitus is a chronic disease that affects people worldwide and requires intensive care, appropriate nutrition and medical advice. Recent studies have investigated dietary substances that help to prevent diseases and improve quality of life. Yacón (Smallanthus sonchifolius), known for its prebiotic, inulin and fructooligosaccharide contents, is a tuberous root of Andean origin recently introduced to Brazil. Their reserve carbohydrates are the fructans, substances that not only act as soluble fiber but also present other physiological activities, such as reduction of postprandial blood glucose, reducing glycemic index and load. The fructans found in yacón do not need insulin for their metabolism. This is one of the reasons that justify the development of new products using yacón for replacing sugar for diabetics. Inulin and fructooligosaccharides are being increasingly studied and used in food technology processes to replace fat and sugar, respectively. In this sense, these bioactive compounds are promising for clinical use, since in addition to improving intestinal health, they provide functional benefits for individuals with diabetes Mellituspt-BRAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Diabetes MellitusFrutanosInulinaOligossacarídeosMellitusFructansInulinOligosaccharideosarticle