PRODUCT INTRODUCE :

FOS is extracted from the blue agave plant as well as fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, jícama, and leeks. Some grains and cereals, such as wheat and barley, also contain FOS. The Jerusalem artichoke and its relative yacón together with the blue agave plant have been found to have the highest concentrations of FOS of cultured plants.

Health Benefit:

FOS has been a popular sweetener in Japan and Korea for many years, even before 1990, when the Japanese government installed a "Functionalized Food Study Committee" of 22 experts to start to regulate "special nutrition foods or functional foods" that contain the categories of fortified foods (e.g., vitamin-fortified wheat flour), and is now becoming increasingly popular in Western cultures for its prebiotic effects. FOS serves as a substrate for microflora in the large intestine, increasing the overall gastrointestinal tract health. It has also been proposed as a supplement for treating yeast infections.

Several studies have found that FOS and inulin promote calcium absorption in both the animal and the human gut. The intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH. Calcium is more soluble in acid, and, therefore, more of it comes out of food and is available to move from the gut into the bloodstream.

In a randomized controlled trial involving 36 twin pairs aged 60 and above, participants were given either a prebiotic (3375 mg inulin and 3488 mg FOS) or a placebo daily for 12 weeks along with resistance exercise and branched-chain amino acid (BCAA) supplementation. The trial, conducted remotely, showed that the prebiotic supplement led to changes in the gut microbiome, specifically increasing Bifidobacterium abundance. While there was no significant difference in chair rise time between the prebiotic and placebo groups, the prebiotic did improve cognition. The study suggests that simple gut microbiome interventions could enhance cognitive function in the elderly.

FOS can be considered a small dietary fibre with (like all types of fibre) low caloric value. The fermentation of FOS results in the production of gases and short chain fatty acids. The latter provide some energy to the body.