金盾软件保护 加壳

Yacon [Smallanthus sonchifolius (Poepp. & Endl.) H. Robinson] is an under-exploited root crop [fam. Asteraceae] originally cultivated in Andean South America. Like the related “Jerusalem artichoke”, Helianthus tuberosus, the plant produces large tuberous roots similar to sweet potatoes in appearance, with a rather sweeter taste due to an abundance of soluble carbohydrates such as fructose, glucose, sucrose, and fructosylsucrose (FOS, GF2-9) (1), but lacking starch, which makes it potentially beneficial in the diet of diabeti cs (2). The roots of yacon also contain considerable amounts of phenolic compounds (2030 mg/kg) with a predominance of chlorogenic acid (2, 3) and caffeic acid derivatives (4). As natural