Smallanthus sonchifolius (Poepp.) H. Rob.

ULLOA, JERÓNIMO L.; MUSCHIETTI, LILIANA V.; REDKO, FLAVIA; CATALÁN CÉSAR

Medicinal and Aromatic Plants of South America Vol. 2

Springer International Publishing

Año: 2021; p. 475 - 491

Smallanthus sonchifolius (Poepp.) H. Rob., (family Asteraceae) commonly known as yacón or yakon, is an herbaceous perennial species native to South America. Its tuberous roots have a sweet taste and are used as traditional food and eaten either raw alone or in fruit salads. They can be also boiled, baked or used to prepare beverages, syrup or juice. The young stems are used as a vegetable like celery. Yacón´s roots store large amounts of fructo-oligosaccharides that are not metabolized in the human digestive tract and hence their consumption does not enhance the level of glucose in the blood. ?yacón? is traditionally used for the treatment of diabetes in folk medicine. The antidiabetic properties are attributed to the leaves which are dried and used to prepare infusions. Studies have reported that extracts of leaves reduce glycemia in the plasma of diabetic rats and some constituents of ?yacón? leaves inhibit the α-glucosidase enzyme involved in diabetes. ?Yacón? display other interesting properties such as antifungal, antibacterial, anti-inflammatory, antioxidant, antiparasitic and cytotoxic activities in different cancer cells. The most frequently investigated ?yacón? secondary metabolites are sesquiterpene lactones (STLs) of the melampolide type, being enhydrin, uvedalin, sonchifolin, and polimatin B the main STLs identified in ?yacón? leaves. Flavonoids, phenolic acids, monoterpenes and diterpenes have also been reported.