| Specification: | Chicory Root Extract Cichorium intybus L Inulin
Chicory ( Chicorium intybus) is one of the earliest known and most widely used raw materials for the manufacture of coffee substitutes ( Pazola 1987) . The major component of chicory root is inulin, which is a polymer of fructose with -( 2-1) glycosidic linkages. Inulin belongs to the fructan family; naturally occurring fructans are important storage carbohydrates, widely found in various flowering plants. Fructans are present in noticeable amounts in chicory, Jerusalem artichokes ( up to 20% ) , salsify, asparagus and onions ( Nilsson et al. 1988, Rumessen et al. 1990) . Because inulin is soluble in water and not hydrolyzed by human digestive enzymes, it is expected to behave like a soluble fiber and to have a hypolipidemic effect. Both the fermentability and the bifidogenic effect of chicory fructooligosaccharides have been confirmed in in vivo human studies that were performed by feeding human volunteers a standard diet containing chicory fructooligosaccharides ( 15 g/ d for 15 d) . A significant increase in the bifidobacteria population and a profound modification of the composition of the fecal flora were observed ( Gibson et al. 1995) . In human nutrition, inulin could constitute a promising source of soluble fiber either when present naturally in the food or when added to the diet ( Roberfroid 1996) . Inulin is easily extracted from plants such as chicory or Jerusalem artichokes.
However, no previous studies of chicory root ( mainly inulin) on lipid metabolism have been reported. This study was designed to examine the effect of chicory extract or inulin on serum and liver lipids, cecal short-chain fatty acid concentrations and fecal lipid excretions.
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