[in-yuh-lin] /ˈɪn yə lɪn/

noun, Chemistry.
a polysaccharide, (C 6 H 10 O 5) n , obtained from the roots of certain plants, especially elecampane, dahlia, and Jerusalem artichoke, that undergoes hydrolysis to the dextrorotatory form of fructose: used chiefly as an ingredient in diabetic bread, in processed foods to increase their fiber content, and as a reagent in diagnosing kidney function.
a fructose polysaccharide present in the tubers and rhizomes of some plants. Formula: (C6H10O5)n

inulin in·u·lin (ĭn’yə-lĭn)
A fructose polysaccharide derived from the rhizomes of Inula helenium or I. elecampane, and other plants.


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