| I. | Introduction |
| II. | Identity |
| A. Origin and History | |
| B. Consumption Intakes | |
| C. Production | |
| III. | Bifidogenic Properties |
| A. Probiotics and prebiotics | |
| B. Products of fermentation | |
| IV. | Nutrient Metabolism |
| A. Dietary fiber effects | |
| B. Caloric value | |
| C. Lipids effects | |
| D. Minerals effects | |
| E. Vitamin effects | |
| V. | Health Implications |
| A. Cancer | |
| B. Diabetes mellitus | |
| C. Heart disease | |
| D. Immune system | |
| E. Gastrointestinal Health | |
| F. Dental Health | |
| G. Skeletal Health and Menopausal Support | |
| H. Opportunistic infections (Urinary tract health and Candidiaisis) | |
| VI. | Functional Characteristics and Food Applications |
| VII. | Safety and Tolerance |
| A. Legal and Regulatory Status | |
| B. Nutritional labeling | |
| VIII. | Conclusions |
| References |
附件：Inulin.doc
