Yacon

[c-ray]

from http://www.motherearthnews.com/Organ...ly/Yummy_Yacon

[quote]Yummy Yacon
By William Woys Weaver

Grow this superhealthy sweet treat from South America.

Easy to grow and store, high-yielding, supernutritious and crunchy like an apple, yacon (pronounced ya-kon) is one of the many

[c-ray]

from http://www.raysahelian.com/yacon.html

Quote:

Essential Oils in Yacon
Three compounds--beta-pinene, caryophylene and y-cadinene have been found as the predominant essential oils.

Yacon Plant Research Update
[The constituents relate to anti-oxidative and alpha-glucosidase inhibitory activities in Yacon aerial part extract]
Yakugaku Zasshi. 2006 Aug;126(8):665-9. Research Laboratory, Zenyaku Kogyo Co. Ltd., Tokyo, Japan.
Hot water extract of the aerial part of Yacon (Smallanthus sonchifolia, Compositae) showed potent free radical-scavenging activity and inhibitory effects on lipid peroxidation in rat brain homogenate. The most potent antioxidative activity focused on the 50% MeOH-eluted fraction on DIAION HP-20 column chromatography. The structure of the major component in the fraction was identified as 2,3,5-tricaffeoylaltraric acid (TCAA). The antioxidative activity of TCAA is superior to that of natural antioxidants such as (+/-)-catechin, alpha-tocopherol, and ellagic acid,. As the hypoglycemic activity of Yacon extract was described in a previous report, the present results showing that the aerial part of Yacon has strong antioxidative activity may encourage its potential use as a food supplement to prevent type II diabetes.

Radical scavenging and anti-lipoperoxidative activities of Smallanthus sonchifolius - yacon - leaf extracts.
J Agric Food Chem. 2005 Jul 13;53(14):5577-82.
Radical scavenging and anti-lipoperoxidative effects of two organic fractions and two aqueous extracts from the leaves of a neglected Andean crop- yacon (Smallanthus sonchifolius Poepp. & Endl., Asteraceae) were determined using various in vitro models. The extracts' total phenolic content was 10.7-24.6%. These results make yacon leaves a good candidate for use as a food supplement in the prevention of chronic diseases involving oxidative stress.

Subchronic 4-month oral toxicity study of dried Smallanthus sonchifolius (yacon) roots as a diet supplement in rats.
Food Chem Toxicol. 2005 Nov;43(11):1657-65.
The aim of this study was to analyze the effects of subchronic (4-months) oral consumption of dried yacon root flour as a diet supplement using normal Wistar rats. Two daily yacon intake levels were used, equivalent to 340 mg and 6800 mgFOS/body weight, respectively. Yacon administered as a diet supplement was well tolerated and did not produce any negative response, toxicity or adverse nutritional effect at both intake levels used. Yacon root consumption showed no hypoglycemic activity in normal rats and resulted in significantly reduced post-prandial serum triacylglycerol levels in both doses assayed. Conversely, serum cholesterol reduction was not statistically significant. Cecal hypertrophy was observed in rats fed only the high dose. Our results indicating lack of yacon toxicity and a certain beneficial metabolic activity in normal rats warrant further experiments with normal subjects and patients suffering metabolic disorders.

The effect of Smallanthus sonchifolius ( yacon ) leaf extracts on rat hepatic metabolism.
Cell Biol Toxicol. 2004 Mar;20(2):109-20.
Smallanthus sonchifolius ( yacon ), originating from South America, has become popular in Japan and in New Zealand for its tubers which contain beta-1,2-oligofructans as the main saccharides. The yacon plant is also successfully cultivated in Central Europe in the Czech Republic in particular. Its aerial part is used in Japan and in Brazil as a component in medicinal teas; while aqueous leaf extracts have been studied for their hypoglycemic activity in normal and diabetic rats. We have already demonstrated the high content of phenolic compounds in yacon leaf extracts and their in vitro antioxidant activity. In this paper, we present the effects of two organic fractions and two aqueous extracts from the leaves of S. sonchifolius on rat hepatocyte viability, on oxidative damage induced by tert-butyl hydroperoxide (t-BH) and allyl alcohol (AA), and on glucose metabolism and their insulin-like effect on the expression of cytochrome P450 (CYP) mRNA. All the extracts tested exhibited strong protective effect against oxidative damage to rat hepatocyte primary cultures in concentrations ranging from 1 to 1000 microg/ml, reduced hepatic glucose production via gluconeogenesis and glycogenolysis at 1000 microg/ml. Moreover, the effects of the organic fractions (200 and 250 microg/ml) and to a lesser extent, the tea infusion (500 microg/ml) on rat CYP2B and CYP2E mRNA expression, were comparable to those observed with insulin. The combination of radical scavenging, cytoprotective and anti-hyperglycemic activity predetermine yacon leaves for use in prevention and treatment of chronic diseases involving oxidative stress, particularly diabetes.

Suppression of glucose absorption by various health teas in rats
Yakugaku Zasshi. 2004 Apr;124(4):217-23.
The inhibitory effects on the intestinal digestion and absorption of sugar of health teas that claim beneficial dietary and diabetes-controlling effects were compared in rats using portal cannulae. The measured durations were the times during which the elevation of portal glucose levels resulting from continuous intragastric infusion of sucrose or maltose was suppressed by concentrated teas. The teas investigated included salacia oblonga, mulberry, guava, gymunema, taheebo, yacon, and banaba. The duration of the inhibitory effect on the sucrose load of salacia oblonga, mulberry, and guava were 110 min, 20 min, and 10 min, respectively. In contrast, gymunema, taheebo, yacon, and banaba had no significant effect on the continuous infusion of sucrose. These results suggest that there is considerable difference in the efficacy of commercial health teas in influencing glucose absorption.

Smallanthus sonchifolius ( yacon ) and Lepidium meyenii (maca) - prospective Andean crops for the prevention of chronic diseases.
Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub. 2003 Dec;147(2):119-30.
Smallanthus sonchifolius (yacon) and Lepidium meyenii (maca) were the traditional crops of the original population of Peru where they are also still used in folk medicine. These plants are little known in Europe and Northern America although at least yacon can be cultivated in the climatic conditions of these regions. This article deals with the botany and the composition, the structure of main constituents, biological activity of maca and the cultivation of yacon in the Czech Republic. The potential of yacon tubers to treat hyperglycemia, kidney problems and for skin rejuvenation and the antihyperglycemic and cytoprotective activity of its leaves seems to be related mostly to its oligofructan and phenolic content, respectively. Maca alkaloids, steroids, glucosinolates, isothicyanates and macamides are probably responsible for its aptitude to act as a fertility enhancer, aphrodisiac, adaptogen, and immunostimulant. Yacon and maca are already on the European market as prospective functional foods and dietary supplements, mainly for use in certain risk groups of the population, e.g. seniors, diabetics, postmenopausal women etc.

Investigation of phenolic acids in yacon (Smallanthus sonchifolius) leaves and tubers.
J Chromatogr A. 2003 Oct 17;1016(1):89-98.
Thin-layer chromatographic (TLC) screening of crude extracts of dried leaves and tubers of yacon (Smallanthus sonchifolius, Asteraceae) and products of acid hydrolysis of tubers on the silica gel HPTLC plates using the developing solvents ethyl acetate-formic acid-water (85:10:15, v/v/v) and n-hexane-ethyl acetate-formic acid (20:19:1, v/v/v) proved the presence of chlorogenic, caffeic and ferulic acid. These phenolic acids were isolated from the crude extract of yacon leaves by preparative TLC, and identified after elution by HPLC/MS, as well as by direct injection of the crude extract into the HPLC/MS system. Acid hydrolysis of tubers released the increased amount of phenolic acids (e.g. caffeic acid and ferulic acid), flavonoid quercetin and an unidentified flavonoid, which was detected by TLC analysis. Ferulic acid, isomers of dicaffeoylquinic acid and still an unidentified derivative of chlorogenic acid (Mr = 562) as constituents of yacon leaves and ferulic acid as constituent of yacon tubers are reported here for the first time. These acids gave significant contribution to the radical scavenging activity detected directly on the TLC plate sprayed with 1,1-diphenyl-2-picrylhydrazyl (DPPH).

Purification and identification of antimicrobial sesquiterpene lactones from yacon (Smallanthus sonchifolius) leaves.
Biosci Biotechnol Biochem. 2003 Oct;67(10):2154-9.
The extraction of yacon [Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson; Asteraceae] leaves and chromatographic separation yielded two new antibacterial melampolide-type sesquiterpene lactones, 8beta-tigloyloxymelampolid-14-oic acid methyl ester and 8beta-methacryloyloxymelampolid-14-oic acid methyl ester, as well as the four known melampolides, sonchifolin, uvedalin, enhydrin and fluctuanin. The newly identified compound, 8beta-methacryloyloxymelampolid-14-oic acid methyl ester, exhibited potent antimicrobial activity against Bacillus subtilis and Pyricularia oryzae, while 8beta-tigloyloxymelampolid-14-oic acid methyl ester showed lower activity. Fluctuanin exhibited the strongest antibacterial activity against B. subtilis among these six sesquiterpene lactones.

Andean yacon root (Smallanthus sonchifolius Poepp. Endl) fructooligosaccharides as a potential novel source of prebiotics.
J Agric Food Chem. 2003 Aug 27;51(18):5278-84.
The ability of three known probiotic strains (two lactobacilli and one bifidobacterium) to ferment fructooligosaccharides (FOS) from yacon roots (Smallanthus sonchifolius Poepp. Endl) was compared to commercial FOS in this study. Results indicate that Lactobacillus acidophilus NRRL-1910, Lactobacillus plantarum NRRL B-4496, and Bifidobacterium bifidum ATCC 15696 were able to ferment yacon root FOS. FOS consumption apparently depended on the degree of polymerization and the initial FOS composition. L. plantarum NRRL B-4496 and L. acidophilus NRRL B-1910 completely utilized 1-kestose molecules, while B. bifidum was able to utilize 1-kestose molecules as well as molecules with a higher degree of polymerization.

Antioxidant activity of extracts from the leaves of Smallanthus sonchifolius.
Eur J Nutr. 2003 Jan;42(1):61-6.
BACKGROUND & AIMS: Yacon ( Smallanthus sonchifolius, Asteraceae) is a native Andean plant, cultivated for its tubers throughout South America. The leaves are used in folk medicine as a medicinal tea for hypoglycemia. This paper describes the antioxidant activity of various extracts from S. sonchifolius leaves for their content of phenolic components. METHODS: The dried leaves were extracted in several ways. Two fractions were selected for their high content of phenolic compounds and analyzed by RP-HPLC. The antioxidant activity of these fractions was tested in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and xanthine/XOD superoxide radical scavenging assays, as inhibition of lipoperoxidation of subcellular membranes and as protective activity against oxidative injury of rat hepatocytes in primary cultures. RESULTS AND CONCLUSIONS: The presence of protocatechuic (2.5 and 0.12 mg/g), chlorogenic (9.9 and 1.7 mg/g), caffeic (14.7 and 0.09 mg/g) and ferulic (traces) acids were determined in the two fractions. Both fractions showed potent antioxidant activity in DPPH (IC(50) = 16.1 +/- 3.4 and 24.3 +/- 2.7 mg/ml) and xanthine/XOD superoxide radical scavenging (42.0 +/- 20.3 and 34.3 +/- 11.4 SOD equivalents (U/mg)) tests, they inhibited the lipoperoxidation of rat liver subcellular membranes and they protected rat hepatocytes against oxidative injury. Our results may predetermine the use of S. sonchifolius leaves in human diet as a potential remedy in the prevention of chronic diseases caused by radicals, e. g., arteriosclerosis.

Caffeic acid derivatives in the roots of yacon (Smallanthus sonchifolius).
J Agric Food Chem. 2003 Jan 29;51(3):793-6.
Five caffeic acid derivatives were found in the roots of yacon, Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson, Asteraceae, as the major water-soluble phenolic compounds. The structures of these compounds were determined by analysis of spectroscopic data. Two of these were chlorogenic acid (3-caffeoylquinic acid) and 3,5-dicaffeoylquinic acid, common phenolic compounds in plants of the family Asteraceae. Three were esters of caffeic acid with the hydroxy groups of aldaric acid, derived from hexose. The structure of the aldaric moiety was determined by hydrolysis and comparison of NMR spectra with those of standard aldaric acids. The compounds were novel caffeic acid esters of altraric acid: 2,4- or 3,5-dicaffeoylaltraric acid, 2,5-dicaffeoylaltraric acid, and 2,3,5- or 2,4,5-tricaffeoylaltraric acid.

Hypoglycemic effect of the water extract of Smallantus sonchifolius (yacon) leaves in normal and diabetic rats.
J Ethnopharmacol. 2001 Feb;74(2):125-32.
The hypoglycemic effect of the water extract of the leaves of Smallantus sonchifolius (yacon) was examined in normal, transiently hyperglycemic and streptozotocin (STZ)-induced diabetic rats. Ten-percent yacon decoction produced a significant decrease in plasma glucose levels in normal rats when administered by intraperitoneal injection or gastric tube. In a glucose tolerance test, a single administration of 10% yacon decoction lowered the plasma glucose levels in normal rats. In contrast, a single oral or intraperitoneal administration of yacon decoction produced no effect on the plasma glucose levels of STZ-induced diabetic rats. However, the administration of 2% yacon tea ad libitum instead of water for 30 days produced a significant hypoglycemic effect on STZ-induced diabetic rats. After 30 days of tea administration, diabetic rats showed improved body (plasma glucose, plasma insulin levels, body weight) and renal parameters (kidney weight, kidney to body weight ratio, creatinine clearance, urinary albumin excretion) in comparison with the diabetic controls. Our results suggest that yacon water extract produces an increase in plasma insulin concentration.

Extraction and identification of antioxidants in the roots of yacon (Smallanthus sonchifolius).
J Agric Food Chem. 1999 Nov;47(11):4711-3.
Yacon, Smallanthus sonchifolius (Poepp. & Endl.) H. Robinson, Asteraceae, an important economic species grown for its juicy tuberous root, is potentially beneficial in the diet to diabetics. The antioxidative activity of yacon root was studied by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay. Antioxidants were extracted by methanol and isolated and purified by gel permeation chromatography and preparative reverse-phase HPLC. Two of the major antioxidants were identified as chlorogenic acid and tryptophan by NMR and mass spectrometry.

[c-ray]

pics from http://www.yacon.com.es/

[c-ray]

from http://www.newcrops.uq.edu.au/newslett/ncnl1221.htm

Quote:

Yacon (Smallanthus sonchifolius syn. Polymnia sonchifolia)

[Much of this information has been gleaned from IPGRI's excellent book on Andean Roots and Tubers: Ahipa, arracha, maca and yacon, edited by M Herrmann and J Heller (Promoting the conservation and use of underutilized and neglected crops 21); the chapter on yacon in this volume has been written by Alfredo Grau and Julio Rea.]

Many of the edible tubers and roots originating from the Andean region of South America were used by the local inhabitants as sources of food energy. However, two (yacon and ahipa, that is Pachyrhizus ahipa) are considered fruits.

Yacon tuberous roots have a sweet flavour and are crunchy to eat, like traditional fruit.

They are eaten raw, usually after being dried in the sun, which increases their sweetness, by partly hydrolysing oligofructans, producing fructose, glucose and sucrose. Drying wrinkles the skin, which is peeled before eating. The roots can also be stewed or can be grated and squeezed through a cloth to produce a drink. Consumption of yacon in some areas is linked to particular cultural or religious festivals.

Yacon roots contain fructose, glucose, sucrose. low polymerization degree (DP) oligosaccharides (DP 3 to 10 fructans) and traces of starch and inulin. The proportions of oligofructans and monosaccharides can vary during growth and after harvest. The roots also contain small amounts of fibre, vitamins and minerals.

Inulin is a high-DP oligofructan with a DP of about 35 and is a main storage compound in many plants of the Compositae family, such as sunflowers and Dahlia sp. In yacon, however, inulin is present only in trace amounts and oligofructans with a DP averaging 4.3 account for 67% of the dry matter at harvest.

However, yacon is more productive as an inulin source than the most likely industrial competitor, topinambur (Helianthus tuberosus, Jerusalem artichoke).

Yacon root carbohydrates can be readily metabolized by ruminants but the palatability of the leaves is believed to be low.

Stems have been reported to contain 11% protein by dry weight and the leaves 17% protein.

Medicinally, yacon has been used for diabetics and those with digestive problems. Dried yacon leaves have been used as a tea with hypoglycemic properties and are commercially sold as such in Brazil.

Hypoglycemic properties have been demonstrated in diabetic rats. However, leaves also contain as yet unidentified toxic products when injected in rats and caution is needed.

Yacon has a relatively low energy value. In modern times, its fibre content and low calorie content may make it an attractive fruit or ornamental vegetable for those individuals who would normally have an excessive intake of carbohydrates and fat and lead a sedentary lifestyle.

Yacon is a perennial herb growing to 3 metres tall. The root system is composed of 4-20 fleshy tuberous storage roots that can reach a length of 25 cm, with a diameter of 10 cm, as well as an extensive system of thin fibrous roots. Productivity in yacon is correlated with the number of roots per plant. The roots accumulate sugars which can be readily monitored by measuring the refractive index of the root juice. The preferred colour for the root flesh in South American markets is yellow but a range of colours is available.

The stems are cylindrical or subangular, hollow at maturity with some branches. Inflorescences are terminal, composed of 1-5 axes, each one with 3 capitula.

Flowering varies greatly with the growing conditions. Yacon is either day-neutral or has a weak short-day response for stem and tuberous root production. It can be artificially induced to flower by grafting onto sunflowers, which belong to the same tribe.

The plant can grow from sea level to 3500 metres above sea level but the optimal temperature range for growth is 18 to 25 C. Low night temperatures appear to be necessary for optimal storage root production. High soil temperatures have a negative impact on productivity.

Yacon requires an optimum of 800mm of rainfall, so irrigation is often needed in many areas.

It does well in rich, moderately deep to deep, light, well-structured and well-drained soils. It tolerates a wide range of soil pH, from acid to weakly alkaline.

Yacon can be propagated vegetatively with 8-12 cm long offsets taken from the underground and above ground rootstock (crown), with a few or no roots attached. The rootstock can be divided into pieces easily. Storage roots with no stem attached are not able to produce shoots.

Aerial stem cuttings can be easily rooted if kept moist.

Rooting occurs best under mist and auxins can improve the response.

Yacon can be propagated in vitro using modified Murashige and Skoog media and tissue culture has been used to select for lines with higher sugar content.

Planting distances in Peru vary from 70-100 cm between rows and 60-80 cm between plants within rows. In Brazil, offsets are planted in furrows 1 m wide and 30-40 cm high at a depth of 15 cm, 90-140 cm apart.

A range of insect pests attack yacon in Peru but natural control agents are usually effective.

Fusarium, Erwinia and Sclerotinia have caused wilting or rotting of the roots or stems.

Being a perennial crop, yacon has been suggested as a crop to control soil erosion on steep sloping areas in the Andes. As well, the leaves can tolerate partial shading, a trait useful for agroforestry.

Roots are mature after 7-12 months, depending on the altitude and can be harvested with similar machinery to that used for potatoes. Roots are brittle when freshly harvested and can suffer postharvest damage in transport, but can be stored for extended periods of time. Yacon can be highly productive, producing 28-100 t fresh weight material per hectare, with 15-30% dry matter.

* Seed production from yacon is often poor and seed frequently non-viable. Reasons for this may include:
* Poor cross pollination, with pistillate ray flowers maturing before staminate disk flowers,
* Pollen sterility, perhaps a result of the tetraploid/octoploid chromosome constitution,
* Poor seed germination, often associated with poorly filled seed,
* Seed dormancy,
* Hard seed coats and
* Possible viral infections influencing seed quality in some regional areas.

Characteristics that would be useful in yacon, if introduced from wild relatives would include:

* thicker root bark,
* looser storage root arrangement (which would reduce the deforming pressures in the soil),
* reduced sweetness (which may indicate a higher oligofructans level) and
* tuberous roots with sprouting capacity for use as propagules.

The original domestication of yacon probably occurred in the region extending from northern Bolivia to central Peru. It was first exhibited in Europe at the beginning of this century and a serious cultivation attempt was made in Italy in the late 1930's. A drastic increase in awareness of yacon occurred in the 1980's and 1990's, following its inclusion in the 'Lost Crops of the Incas' publication (National Research Council, USA, 1989).

Yacon is currently grown as an opportunity crop for family consumption or for local trading in many areas in South America between Ecuador and north-western Argentina. The centre of diversity for yacon appears to be in southern Peru and eastern Bolivia.

Yacon has also been grown recently in the USA and New Zealand (from whence it was introduced into Japan and then into Korea and Brazil). For preliminary assessments of South American tuber crops in New Zealand see Martin et al. (1996, Proceedings First Australian New Crops Conference 2: 155-161).

In situ conservation could be the most appropriate manner in which to preserve the germplasm of yacon. Yacon tends to invade vegetation gaps, such as those that result from the slash-and-burn peasant agriculture of parts of South America. One sanctuary in Peru is ideally suited for this, because peasants have disturbed part of the area and are propagating yacon and several of its wild relatives.

For further information on yacon contact:

Dr Alfredo Grau
Laboratorio de Investigaciones
Ecologicas de las Yungas
Facultad de Ciencias Naturales
Universidad Nacional de Tucuman
Casilla de Correo 34
4107 Yerba Buena, Tucuman
Facsimile: 54 81 254 468
Email: graua@tucbbs.com.ar and agrau@csnat.edu.au

For further information on the IPGRI series, consult the Web Site:
http://www.cgiar.org/ipgri/doc/download.htm

[caddis]

It got a little fuzzy there at the end, I'll have to come back later.

Good for peeps and the dirt.

[caddis]

Hey monsta, How much dinero do you figure fresh tubers woild fetch at the local heath food store?

Thanks

ticker says high, er,I mean he said GRRRR!!! lmao

[c-ray]

I would say around $2/lb or maybe $3/lb for the fresh tubers

check out the price of the syrup:
http://www.rawganique.com/Food-organic-yacon-syrup.htm
http://www.livesuperfoods.com/store/agora.cgi/00056/1a

and maybe there is a market for dried yacon powder?

[c-ray]

tea made from the leaves goes for $40 for 120 tea bags here:
http://www.peruherbals.com/3030/order.html

also hey sell powdered yacon in tabs, 120 x 350mg for $49

[c-ray]