Yacon

Yacon (Smallanthus sonchifolius): A Comprehensive Reference

1. Identity, Botanical Classification, and Common Forms

Taxonomy and Nomenclature

Smallanthus sonchifolius (Poepp.) H.Rob., commonly known as yacon, is a perennial herbaceous plant native to the Andean regions of South America. It was first formally described in 1845 by Eduard Friedrich Poeppig under the name Polymnia sonchifolia. In 1978, Harold Ernest Robinson established the genus Smallanthus by separating Polymnia into two distinct genera, assigning the current accepted name Smallanthus sonchifolius. The plant therefore carries the synonym Polymnia sonchifolia Poepp. & Endl. in the older literature.

Yacon belongs to the family Asteraceae and is native to the Andean regions of South America, where it is an abundant source of fructooligosaccharides (FOS). About 20 wild species of Smallanthus have been described. Wild forms of yacon occur in the Andean regions of Colombia, Ecuador, and Peru, where crops are cultivated at high elevations, but not much above 3,000 m.

The plant is also known by a range of names derived from Andean, Aymara, and Quechua languages: Yacu and Unu ("water"), Yakku ("watery"), Llaqon, Llacum, Llacuma, Yacumpi, and in Spanish-speaking Andean countries as Aricoma, Aricuma, Jicama, Chicama, Shicama, and Jiquimilla (Ecuador).

Botanical Description

Yacon is a perennial herb native to the eastern slopes of the Andes, known for its fleshy tuberous roots with diverse colors and a unique rhizome structure. The roots range in size from medium to large, extending 20 to 25 centimeters in length and 8 to 10 centimeters in diameter, and are generally harvested at weights of 0.2 to 2.0 kilograms. The roots appear in pyriform, cylindrical, to oval shapes, and depending on the variety, they showcase yellow, purple, red-brown, pink, orange, to red hues. Yacon roots are the underground storage roots of the herbaceous plant; it is important to note that the species has both storage roots and rhizomes that develop in clusters underground, but only the storage roots are consumed.

Common Forms and Preparations

Products made from yacon tubers and leaves have emerged in the form of syrup, powder, and herbal tea. Yacon tubers can be consumed raw, cooked, or in the form of jam, syrup, vinegar, flour, chips (dried slices), and juice as a novel food. In Japan, yacon roots are processed into bakery products, fermented beverages, freeze-dried powder, and other products. Yacon leaves are often used for herbal tea; in Japan, the leaves are processed and marketed as a herbal tea in local markets.

Yacon syrup is a sweetening agent extracted from the tuberous roots of the yacon plant. The syrup contains up to 50% fructooligosaccharides (FOS). The consumption of FOS does not increase blood glucose; however, the root contains free fructose at about 35%. The ratio of FOS and free sugars in the root is dependent on growing techniques, time of harvest, and storage conditions. Sydney University's Glycemic Index Research Service (SUGiR) conducted a glycemic index study on a New Zealand-made yacon concentrate syrup; the result shows the GI value of the syrup is 40 ± 4, categorizing it as a low-GI food.

Yacon is unique due to its high fructooligosaccharide and inulin content, as well as flavonoids, sesquiterpene lactones, and phenolic acids. Roots can be used to produce flour, which is less perishable and can be applied in various industrial products.

2. Traditional and Historical Use

Pre-Columbian and Andean Origins

Yacon has undergone three distinct periods in its history: an Andean era as a fruit, a slow diffusion globally as a curiosity, and a contemporary phase driven by internet globalization and rising awareness of health issues. Originally consumed raw, yacon has a rich history, from its presence in pre-Columbian Andean cultures to its slow diffusion worldwide and recent resurgence due to its potential health benefits.

In Andean countries, yacon has been used as a symbolic and religious plant since the time of the old Inca civilization. It is a traditional crop of the Andean Indians and was little known on the European continent until it was introduced as a plant with antidiabetic, nutritive, and fertility-enhancing properties in the 1990s.

Attention has been directed to the long history of Polymnia sonchifolia (Asteraceae), which has been cultivated in the Andean cloud forest for its tuberous, inulin-reserving roots. Smallanthus sonchifolius (yacon) was among the traditional crops of the original population of Peru, where it is also still used in folk medicine.

Traditional Medicinal and Dietary Uses by Region

In Andean folk medicine, yacon is used against liver and kidney disease, whereas in Bolivia it is used against diabetes and digestive problems. In Peru, people eat yacon because of its nutritional properties — few calories and low sugar levels. In Bolivia, yacon roots are eaten by people with diabetes or other digestive and renal disorders. In Brazil, the dried leaves are used to make yacon tea, said to be antidiabetic.

Leaves of Smallanthus sonchifolius (yacon) have been used since pre-Columbian times in the Andean region to prepare medicinal herbal tea with beneficial health properties.

Yacon is a tuber historically valued by indigenous communities as a food and water source. It was a staple for the Incas and even used by Spanish explorers for hydration. Yacon was introduced to New Zealand in the 1960s, and by the 1980s it reached Japan, where new varieties were developed. Today, yacon is cultivated and commercially grown worldwide, especially in South America, Japan, and New Zealand.

In colonial times, yacon consumption was identified with a Catholic religious celebration held at the time of an earlier Inca feast. The yacon plant is now cultivated in around 30 countries, primarily in Peru and China.

3. Key Constituents and Active Compounds

Fructooligosaccharides (FOS) and Inulin

Yacon mainly contains fructooligosaccharides (FOS) and inulin. It has bifidogenic benefits for gut health because FOS are not easily broken down by digestive enzymes. The content of FOS and inulin-type fructans is up to 70% of the dry matter of yacon roots. The highest concentration of FOS of cultivated plants has been found in yacon, in the order of 16% fresh weight.

As soluble fibers, FOS are commonly used as a low-calorie alternative sweetener and are increasingly popular for their prebiotic effects. This is because amylases cannot hydrolyze β-(2,1) bonds, and FOS are resistant to enzymatic hydrolysis by salivary and intestinal digestive enzymes, thus passing through the upper gastrointestinal tract without being metabolized before being fermented by anaerobic bacteria in the colon to terminal products — short-chain fatty acids (SCFA).

Phenolic Acids and Polyphenols

Thin-layer chromatographic and HPLC/MS analyses of yacon have confirmed the presence of chlorogenic, caffeic, and ferulic acids in leaves and tubers. These phenolic acids were isolated from the crude extract of yacon leaves. The major chemical constituents present in yacon leaves include caffeic acid, chlorogenic acid, and three dicaffeoylquinic acids: 3,4-dicaffeoylquinic acid; 3,5-dicaffeoylquinic acid; and 4,5-dicaffeoylquinic acid. Acid hydrolysis of tubers released increased amounts of caffeic acid and ferulic acid, as well as the flavonoid quercetin and an unidentified flavonoid detected by TLC analysis.

Sesquiterpene Lactones

Chemical analysis of the aqueous extract of yacon reveals the presence of the sesquiterpene lactones (STLs) enhydrin and the dimer enhydrofolin as main compounds, together with phenolic compounds. The leaf-rinse extract (LRE) of yacon is rich in sesquiterpene lactones (STLs), while a polar extract from leaves without trichomes is rich in chlorogenic acids (CGAs) but lacks STLs.

Free Sugars

The peel of yacon tubers contains considerably high amounts of phytochemicals while possessing low sugar contents. Beyond FOS, the root also contains free monosaccharides and sucrose, the proportions of which vary depending on growing conditions, harvest time, and post-harvest handling. The consumption of FOS does not increase blood glucose; however, the root contains free fructose at about 35%. The ratio of FOS and free sugars in the root is dependent on growing techniques, time of harvest, and storage conditions.

4. Mechanisms of Action

Prebiotic and Fermentation Mechanisms

According to several preclinical and clinical trials, FOS intake favors the growth of health-promoting bacteria while reducing pathogenic bacteria populations. The end-products of FOS fermentation by the intestinal microbiota — short-chain fatty acids (SCFA) — act as substrates or signaling molecules in the regulation of the immune response, glucose homeostasis, and lipid metabolism. As a result, glycemic levels, body weight, and colon cancer risk can potentially be reduced.

Yacon syrup, primarily composed of fructan, inulin, FOS, and free sugars, represents a nutraceutical product. Its prebiotic potential in food processing has been demonstrated both in vitro and in vivo, as it is fermented specifically by lactobacilli and bifidobacteria.

Glycemic and Metabolic Modulation

The potential of yacon tubers to treat hyperglycemia and kidney problems, and the antihyperglycemic and cytoprotective activity of its leaves, seems to be related mostly to its oligofructan and phenolic content, respectively.

FOS intake favors the growth of health-promoting bacteria while reducing pathogenic bacteria populations. Moreover, the end-products of FOS fermentation by the intestinal microbiota — short-chain fatty acids (SCFA) — act as substrates or signaling molecules in the regulation of the immune response, glucose homeostasis, and lipid metabolism.

Increasing short-chain fatty acids (SCFAs) produced by FOS fermentation can activate the immune response, lower the pH in the colon, and promote the excretion of amine and ammonium compounds.

Antioxidant Activity

The tubers contain phytoalexins, phenolic compounds, and high concentrations of fructans, which are considered bioactive compounds beneficial for human health. The leaves have been shown to be radical scavenging, cytoprotective, and anti-hyperglycemic.

5. Scientific Evidence by Area of Use

5.1 Gut Microbiota and Prebiotic Effects

Evidence level: Moderate — several human trials; mechanistic plausibility is strong.

In a 30-day clinical trial involving adults and elderly subjects with normal body weight, there was an increase in Bifidobacterium and a reduction in Clostridium and Enterobacteria after the consumption of orange juice containing a yacon-based product providing 10 g FOS/inulin per day.

In a randomized, parallel, double-blind, placebo-controlled, 6-week clinical trial, twenty-one adults with excess body weight consumed at breakfast a drink containing 25 g of yacon flour (n = 11) or a control drink (n = 10), along with energy-restricted diets. Acute supplementation with yacon syrup had inconsistent results for postprandial glycemia and insulin levels, probably due to prior individual gut microbiota composition. Longer interventions with yacon syrup were associated with enhanced microbiota modulation and appetite regulation, particularly in women.

Yacon can be considered a potential prebiotic source and a novel functional food. However, more detailed epidemiological, animal, and human clinical studies — particularly mechanism-based and phytopharmacological studies — are lacking for the development of evidence-based functional food products.

5.2 Glycemic Control and Insulin Sensitivity

Evidence level: Preliminary to moderate — findings are promising for insulin sensitivity in specific populations but mixed for fasting glucose.

The most cited human trial in this area is the Genta et al. (2009) study published in Clinical Nutrition. Obese and slightly dyslipidemic premenopausal women were studied over a 120-day period in a double-blind, placebo-controlled experiment using two doses of yacon syrup — 0.29 g and 0.14 g fructooligosaccharides/kg/day. The daily supplementation with yacon syrup at 0.14 g FOS/kg body weight led to a significant reduction in body weight (91.2 ± 8.4 kg to 76.2 ± 6.1 kg, p < 0.05), BMI (34 ± 2 kg/m² to 28 ± 3 kg/m², p < 0.05), and waist circumference in obese women (105.1 ± 5.0 cm to 95.2 ± 4.8 cm, p < 0.05). Over 120 days, participants lost an average of 15 kg, reduced their waist circumference by approximately 10 cm, and experienced a decrease in BMI from 34 to 28 kg/m². Moreover, the daily consumption of yacon syrup for 120 days led to a significant reduction in fasting insulin levels (12.6 ± 1.7 to 7.3 ± 2.4 mUI/mL, p < 0.05) and HOMA index (6.30 ± 1.10 to 2.07 ± 0.91, p < 0.05), suggesting an improvement in insulin resistance in obese women.

A more recent randomized crossover clinical trial examined acute glycemic effects. To assess the effect of yacon syrup on postprandial glucose, insulin, and triglyceride (TG) responses, a randomized, crossover, double-blind clinical intervention was performed with 40 women (20 normal weight and 20 grade I obese). For one intervention arm, volunteers consumed breakfast plus 40 g of placebo, while for the other arm, participants consumed breakfast plus 40 g of yacon syrup (14 g of FOS). Glucose and insulin concentrations were lowered after yacon syrup intake compared to placebo at 30 minutes for glucose and at 15, 30, and 45 minutes for insulin. In conclusion, yacon syrup had a postprandial decreasing effect on glucose and insulin concentrations in adult women. This effect was not evident for triglyceride concentration.

A crossover trial in a specialized population also showed promise. A study evaluating the effect of yacon syrup on postprandial blood glucose in overweight or obese women with polycystic ovary syndrome (PCOS) was conducted as a randomized crossover trial lasting fifteen days, with 5 days of intervention and a washout period of 3 days, involving 20 patients. Blood glucose data revealed differences in immediate postprandial blood glucose at meals in general (P = 0.007) and at breakfast and dinner (P = 0.03 and P = 0.034, respectively). The findings suggest that consumption of yacon syrup as part of meals in overweight or obese women with PCOS may contribute to moderating immediate postprandial glycemic response, potentially reducing glucose fluctuations following meals.

A short-term placebo-controlled study in healthy subjects reported no significant effect on fasting glucose. Thirty-two healthy subjects were randomized into two groups that consumed 40 g of yacon syrup/day (= 8.74 g FOS/day) or a placebo for 2 weeks. The yacon syrup supplementation at approximately 8.74 g FOS/day for 2 weeks may have been insufficient to influence glucose and lipid metabolism, indicating that higher doses and/or longer study durations are needed. Several papers report that the effects of prebiotics on glycemic and lipid metabolism are conflicting and inconsistent, especially in healthy subjects.

A 2025 meta-analysis and systematic review covering yacon syrup trials found: Yacon syrup supplementation demonstrated significant reductions in fasting insulin, HOMA-IR, and LDL cholesterol, alongside improvements in satiety and intestinal transit time. Acute supplementation with yacon syrup had inconsistent results for postprandial glycemia and insulin levels, probably due to prior individual gut microbiota composition. A separate 2025 meta-analysis of RCTs examining glycemic control and lipid profiles reported: Several randomised clinical trials have examined the effects of yacon on glycemic profile and serum lipid levels; however, the findings were inconsistent. In human studies, yacon syrup consumption in obese and slightly dyslipidemic premenopausal women significantly reduced body weight, waist circumference, BMI, fasting serum insulin, and LDL levels. However, fasting glucose and serum lipids were not affected by yacon syrup consumption in that particular study.

For elderly subjects, the effect of 9 weeks of daily intake of freeze-dried powdered yacon (FDY) containing 7.4 g of FOS on glucose, lipid metabolism, and intestinal transit in a group of elderly people was investigated. Seventy-two elderly (mean age 67.11 ± 6.11) men and women were studied for 9 weeks in a double-blind, placebo-controlled experiment and were randomly assigned to the supplement group or the control group. Freeze-dried powdered yacon is a good source of FOS, and daily consumption can have a favorable effect on serum glucose in the elderly.

5.3 Body Weight and Adiposity

Evidence level: Preliminary — a 2025 meta-analysis pooling RCTs found a statistically significant reduction in body weight, but no significant effect on BMI or waist circumference as pooled outcomes.

Seven studies with a total of 246 participants were included in a 2025 systematic review and meta-analysis. The pooled effect size indicated that yacon intake was associated with weight reduction (weighted mean difference [WMD], −8.22 kg; 95% CI, −16.01 to −0.43; P = .039). In contrast, yacon consumption showed no significant effects on BMI (WMD, −1.48 kg/m²; 95% CI, −4.11 to 1.14; P = .268), waist circumference (WC) (WMD, −3.73 cm; 95% CI, −10.18 to 2.72; P = .257), or CRP (WMD, −0.07 mg/L; 95% CI, −1.96 to 1.81; P = .939).

All articles in the body weight meta-analysis were published between 2009 and 2024, with the majority conducted in Brazil, while others were conducted in Pakistan and Argentina. These studies predominantly included healthy subjects, elderly subjects, and slightly dyslipidemic premenopausal subjects. In total, 246 participants were included, with ages of 31.3 to 67.1 years and a mean baseline BMI of 25.1 to 33.7 kg/m². Intervention durations ranged from 2 to 14 weeks.

One review integrated multiple outcome dimensions including anthropometric indicators, bowel function, glucose and lipid metabolism, and dietary intake, providing a systematic evaluation of the potential clinical benefits of yacon root in weight management, metabolic health, and gut function. Previous studies have suggested that yacon root may be valuable for individuals with obesity, metabolic disorders, and functional constipation, possibly through its prebiotic effects, appetite regulation, and gut microbiota–mediated metabolic improvements.

5.4 Lipid Profile

Evidence level: Preliminary and inconsistent — results vary significantly by study duration, dose, and population.

One study found that consumption of yacon syrup did not affect the glycemic profile, although it decreased total cholesterol and body fat in overweight or obese women. The daily consumption of 40 g of yacon syrup (containing 8.74 g FOS) for 2 weeks did not change total cholesterol, LDL, HDL, or triglyceride levels. A systematic review of randomized controlled trials evaluating the metabolic benefits of dietary prebiotics in human subjects concluded that the effects of prebiotics on insulin sensitivity, lipids, inflammatory markers, and immune function were contradictory. The use of inulin-type fructans (ITF) may have benefits for LDL-cholesterol reduction across all study populations, whereas HDL-cholesterol improvement and glucose control were demonstrated only in the type 2 diabetes mellitus group. Additional, well-powered, long-term, randomized clinical trials are required for a definitive conclusion.

5.5 Intestinal Function and Satiety

Evidence level: Preliminary to moderate — consistent directional benefit for bowel frequency and satiety; limited clinical trial size.

Yacon syrup supplementation demonstrated significant reductions in fasting insulin, HOMA-IR, and LDL cholesterol, alongside improvements in satiety and intestinal transit time. Longer interventions with yacon syrup were associated with enhanced microbiota modulation and appetite regulation, particularly in women. Mild gastrointestinal discomfort was reported, but with continued use of yacon syrup, the symptoms decreased.

5.6 Antioxidant and Anti-inflammatory Properties

Evidence level: Largely preclinical; human evidence is very limited.

A potential use in metabolic disorders has been proposed based on anti-inflammatory and antioxidant properties. Bioactive chemical compounds and extracts isolated from yacon have been studied for their various nutrigenomic properties, including as a prebiotic for intestinal health and for their antimicrobial and antioxidant effects. The daily intake of FOS for 30 days has been shown in preclinical studies to lead to an improvement in anti-inflammatory state in phagocytic cells and mucosal immunity associated with reduced risks for autoimmune and metabolic diseases. These findings are primarily from animal models, and human clinical verification is lacking.

5.7 Immunomodulation

Evidence level: Preliminary — one small human study and several preclinical studies.

A human study in preschool children (n = 59, ages 2–5 years) demonstrated improved intestinal immune responses as shown by secretory immunoglobulin A (IgA) concentrations after the daily consumption of 0.14 g of FOS per kilogram of body weight. Oral administration of yacon root flour in mice regulated intestinal microbiota balance and had immunomodulatory effects without inflammatory responses. It was also demonstrated that yacon flour could be useful in preventing infection caused by Salmonella typhimurium in animal models. Human clinical data in this area remain sparse.

6. Body Systems and Health Areas Associated with Yacon

• Gastrointestinal system: FOS intake favors the growth of health-promoting bacteria while reducing pathogenic bacteria populations. Yacon is associated with improved bowel frequency, intestinal transit time, and prebiotic modulation of the microbiome.
• Metabolic/endocrine system: Yacon is consumed as a dietary supplement because of its low glucose content and high fructooligosaccharide levels, with putative antidiabetic effects supported by hypoglycemic and hypolipidemic reported activities.
• Cardiovascular system: Evidence from some RCTs points to reductions in LDL cholesterol, though results are inconsistent across studies.
• Immune system: Bioactive compounds from yacon have been studied for antimicrobial and antioxidant effects, as well as prebiotic support of gut-associated immunity.
• Renal and hepatic systems: In Andean folk medicine, yacon is used against liver and kidney disease. However, scientific evidence for these traditional indications is largely absent in the peer-reviewed clinical literature.

7. Dosage Forms and Doses Reported in Clinical Studies

Products made from yacon tubers and leaves have emerged in the form of syrup, powder, and herbal tea, with scientific evidence emerging to validate their possible health claims. Below are dosages as stated in the clinical literature:

• Yacon syrup, chronic (120-day) study: Two doses of yacon syrup were used: 0.29 g and 0.14 g fructooligosaccharides/kg/day in obese premenopausal women.
• Yacon syrup, acute/postprandial study: Participants consumed 40 g of yacon syrup (providing 14 g of FOS) alongside a standard breakfast.
• Yacon syrup, 2-week pilot study in healthy subjects: 32 healthy subjects were randomized to consume 40 g of yacon syrup/day (equivalent to 8.74 g FOS/day) or a placebo for 2 weeks.
• Yacon syrup, 30-day study in overweight/obese women: Fifteen adult women were allocated into a yacon group (n = 10) and a control group (n = 5). They consumed 12 mL of yacon syrup (5.3 g of fructooligosaccharides) or 12 mL of maltodextrin syrup (placebo) for 30 days, after breakfast.
• Freeze-dried powdered yacon, 9-week study in elderly: The effect of 9 weeks of daily intake of freeze-dried powdered yacon containing 7.4 g of FOS was investigated in 72 elderly men and women (mean age 67.11 ± 6.11) in a double-blind, placebo-controlled experiment.
• Yacon flour, 6-week study in overweight adults: Twenty-six excess body weight adults (BMI 30.4 ± 2.4 kg/m²) were randomized to one of two groups in a double-blind clinical trial. Subjects received a breakfast drink containing or not 25 g of yacon flour, associated with an energy-restricted diet, for six weeks.
• FOS in preschool children (immune study): Daily consumption of 0.14 g of FOS per kilogram of body weight was used in a study of 59 preschool children (ages 2–5 years).

8. Safety Considerations

General Tolerability

Yacon is well tolerated with no known toxic effects in rats at 340 and 6,800 mg FOS/kg body weight/day doses. However, high doses of FOS can lead to increased flatulence and osmotic pressure, potentially resulting in intestinal discomfort.

One study reported that subjects who consumed high concentrations of yacon syrup daily, equivalent to 20 g FOS/70 kg body weight, experienced significant adverse gastrointestinal effects — such as diarrhea, severe abdominal distension, flatulence, and nausea — which led to their exclusion from the study. However, subjects who consumed lower amounts of yacon syrup daily, equivalent to 9.8 g FOS/70 kg body weight, did not report similar adverse effects.

A significantly higher incidence of flatulence (60%) was observed with S. sonchifolius syrup compared with placebo (10%) in a 2-day double-blind, randomized, placebo-controlled crossover clinical trial. Mild gastrointestinal discomfort was reported, but with continued use of yacon syrup, the symptoms decreased.

Leaf Extracts: Specific Renal and Toxicological Concerns

Studies about the safety of prolonged oral consumption of yacon leaf extracts are lacking. Repeated-dose toxicity has been evaluated for three extracts from yacon leaves: an aqueous extract prepared as a tea infusion; a leaf-rinse extract (LRE) rich in sesquiterpene lactones (STLs); and a polar extract (PE) lacking STLs but rich in chlorogenic acids (CGAs).

Results from one study showed that yacon supplementation did not induce hepatotoxic or nephrotoxic processes but did favor the improvement of glycemic index values and an acceptable response in lipid profiles. These results provided safety for products containing yacon when daily doses higher than 2 g were used in patients with metabolic syndrome risk.

In Vitro Genotoxicity Data (Leaf Extracts)

No mutagenic and cytotoxic activities were observed in leukocyte cultures at low concentrations. Cytotoxic activity was evidenced at the highest concentrations of yacon leaf extract (50 and 100 μg/mL), whereas all concentrations tested with yacon leaf extract showed induction of apoptosis in 3T3 cells. Genotoxic potential was observed only at higher doses of leaf (50 and 100 μg/mL) and root (100 μg/mL) extract. These results suggest that yacon leaf at high concentrations may present toxic potential showing concentration-dependent behavior; however, in vivo studies should be performed to validate these results.

The chemical analysis of the aqueous extract of yacon leaf confirmed the presence of sesquiterpene lactones enhydrin and enhydrofolin as main compounds together with phenolic compounds. Increasing concentrations of the extract induced a cytotoxic effect on CHO-K1 and HepG2 cells in vitro. These findings are from in vitro studies, and their direct extrapolation to human tea preparations at customary doses requires caution.

Potential Interactions

A reduction in the bioavailability of iron from pyrophosphate-fortified rice has been documented in rats following yacon administration. The clinical relevance of this finding in humans has not been established. There is still debate over the effective and ideal dose and duration of yacon syrup consumption to maximize its benefits. The response to yacon syrup may be influenced by individual microbiota composition, metabolic status, and the duration of the intervention.

Knowledge Gaps

Yacon syrup presents promising health benefits including improved insulin sensitivity, weight management, and gut health. However, further research is needed to establish optimal dosing and long-term safety. Further human clinical trials are needed to confirm and explore other yacon syrup functional properties, such as its potential use as an anti-obesity intervention.

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