Teh Yacon merupakan teh herbal yang berasal dari pegunungan Andes, PERU. Teh ini mengandung banyak sekali mineral herbal antara lain : K, Na, Ca, Mg, Fe & Zn serta Fiber, Protein, Tannin, Polifenol & Oligo fructose yang dibutuhkan oleh tubuh kita.

Bubuk Teh Yacon ini, terdiri atas batang dan daun tanaman Yacon terpilih (asal : pegunungan Andes, Peru), dan diketahui mengandung mineral-mineral alami antara lain:

K, Na, Ca, Mg, Fe, Zn disamping protein, fiber, tanin, polifenol, dan oligofructose.

TaninTanin merupakan astringen, polifenol tanaman berasa pahit yang berfungsi mengikat dan mengendapkan protein. Umumnya tanin digunakan untuk aplikasi di bidang pengobatan, misalnya untuk pengobatan diare, hemostatik (menghentikan pendarahan), dan wasir.

PolifenolPolifenol berperan menjadi antioksidan yang baik bagi kesehatan. Antioksidan polifenol diketahui dapat mengurangi risiko penyakit jantung, pembuluh darah dan kanker. Bahkan sebuah penelitian menyimpulkan polifenol bisa mengurangi risiko penyakit Alzheimer.)

OligofructoseOligofructose merupakan subkelompok dari inulin, yang tersusun atas polimer dengan derajat polimerisasi (DP) <= 10. Inulin dan oligofructose tidak menyebabkan peningkatan glukosa serum atau merangsang sekresi insulin. Manfaat inulin berguna untuk meningkatkan mouthfeel, stabilitas dan penerimaan makanan rendah lemak. Oligofructose berguna untuk membentengi makanan dengan serat tanpa memberikan kontribusi efek organoleptik yang merusak, dan untuk meningkatkan rasa kemanisan makanan rendah kalori dan untuk memperbaiki tekstur makanan rendah lemak. Inulin dan oligofructose memiliki sifat fungsional dan beberapa nutrisi, yang dapat digunakan untuk memformulasikan makanan sehat yang inovatif bagi yang mengkonsumsinya.

Teh Yacon di Indonesia dibudidayakan di Jawa Tengah, dengan perawatan intensif menggunakan pupuk organik dan perawatan tanaman tanpa pestisida kimia. Bubuk teh ini telah melalui proses pengeringan, tanpa penggunaakan pewarna dan pengawet

YacónFrom Wikipedia, the free encyclopedia

Yacón

Roots of Yacón

Scientific classification

Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Asterids

Order: Asterales

Family: Asteraceae

Genus: Smallanthus

Species: S. sonchifolius

Binomial name

Smallanthus sonchifolius

(Poeppig and Endlicher) H. Robinson

Synonyms

Polymnia sonchifolia Poeppig and

Endlicher

The Yacón (Smallanthus sonchifolius, Syn.: Polymnia edulis, P. sonchifolia) is a perennial plant traditionally

grown in the Northern and CentralAndes from Ecuador to Argentina for its crisp, sweet-tasting tuberous roots. The

texture and flavour are very similar to jicama mainly differing in that yacon has some slightly sweet resinous and floral

(similar to violet) undertones to its flavor. This flavoring is probably due to a sweet substance calledinulin, as

replicates the sweet taste found in the roots of elecampane, which also contains this substance. Another name for the

yacón is Peruvian ground apple. The tuber is composed mostly of water and fructooligosaccharides.

Commonly called "jicama" in Ecuador, yacón is sometimes confused with this unrelated plant. Yacón is actually a

close relative of the sunflower andJerusalem artichoke. The plants produces a perennial rhizome to which the edible

succulent storage roots are attached, the principal economic product of the plant. The rhizome develops just under

the soil surface and produces continuously the aerial shoots. Dry and/or cold seasons cause the aerial shoots to die

back, but the plant re-sprouts from the rhizome in favourable conditions of temperature and moisture. The edible

storage tubers are large and typically weigh a few hundred grams to one kg.

These edible tubers contain fructooligosaccharides, an indigestible polysaccharide made up of fructose.

Fructooligosaccharides taste sweet, but pass the human digestive tract unmetabolised and hence have very low

caloric value. Moreover, fructooligosaccharides have prebiotic effect, meaning that they are used by "friendly"

bacteria that favor colon health and digestion.

Yacón plants can grow to over 2 meters in height and produce small, yellow inconspicuous flowers at the end of the

growing season. Unlike many other root vegetables domesticated by the Indigenous Peoples of the Andes

(ulluco, oca) and mashua, yacón is not photoperiod sensitive, and can produce a commercial yield also in the

subtropics.

Yacón storage roots are traditionally used by farmers at mid-elevations in the eastern slopes of the Andes that

descend toward the Amazon. Yacon is grown occasionally along field borders where the juicy roots provide a

welcome source of refreshment during field work. Until as late as the early 2000s, yacon was hardly known outside of

its limited native range, and was not available from urban markets, however press reports of its use in Japan for its

purported anti-hyperglycemic properties made the crop more widely known in Lima and other Peruvian cities.

Companies have also developed novel products such as yacón syrup  and yacón tea . Both products are popular

among diabetic people and dieters.

Contents

  [hide] 

1 Yacón culture

2 Yacón leaves

3 Religious usage

4 See also

5 References

6 Further reading

7 External links

[edit]Yacón culture

Yacón can easily be grown in home gardens in climates with only gentle frosts. It grows well in

southern Australia (including Tasmania) and New Zealand, where the climate is mild and the growing season long.

The plant was introduced to Japan in the 1980s, and from there spread into other Asian countries, notably South

Korea, China, the Philippines, and is now widely available in markets in these countries. Yacón has also recently

been introduced into farmers' markets and natural food stores in the United States.

Propagation roots with growing points can be planted in a well-dug bed in early spring, near the time of the last

expected frost. While aerial parts are damaged by frost, the roots are not harmed unless they freeze solid. Yacón is a

vigorous grower much like Jerusalem artichokes. The plants grow best with fertilization.

After the first few frosts the tops will die and the plants are ready for harvest. It is generally best to leave some in the

ground for propagating the following spring. Alternatively, the propagating roots can be kept in the refrigerator or

buried away from frost until spring. While usable-sized tubers develop fairly early, they taste much sweeter after

some frost.

[edit]Yacón leaves

Yacón Leaves.

The leaves of the yacón contain quantities of protocatechuic, chlorogenic, caffeic and ferulic acids , which gives tea

made from the leaves prebiotic and antioxidant properties.[1]

[edit]Religious usage

Yacón. Moche Culture.Larco Museum Collection.

In colonial times yacón consumption was identified with a Catholic religious celebration held at the time of an

earlier Inca feast. In theMoche era, it may have been food for a special occasion. Effigies of edible food may have

been placed at Moche burials for the nourishment of the dead, as offerings to lords of the other world, or in

commemoration of a certain occasion. Moche depicted these yacón in their ceramics.[2]

[edit]See also

Mashua

New World Crops

Oca

Ulluco

[edit]References

1. ̂  K. Valentova K, L Cvak, A Muck, J lrichova, V Simanek (January 2003).

"Antioxidant activity of extracts from the leaves of Smallanthus

sonchifolius". Eur J Nutr. 42 (1): 61–62. doi:10.1007/s00394-003-0402-

x.PMID 12594543.

2. ̂  Berrin, Katherine (1997). The Spirit of Ancient Peru:Treasures from

the Museo Arqueológico Rafael Larco Herrera. Larco Museum New

York: Thames and Hudson.

[edit]Further reading

G. Butler G, D. Rivera (2004). "Innovations in Peeling Technology for

Yacon". Project Report. (International Potato Center).

S. Graefe, M. Hermann, I. Manrique, S. Golombek & A. Buerkert

(2004). "Effects of post-harvest treatments on the carbohydrate composition of

yacon roots in the Peruvian Andes" (PDF). Field Crops Research86 (2–3):

156–165. doi:10.1016/j.fcr.2003.08.003.

A. Grau, J. Rea (1997). M. Hermann and J. Heller (eds). ed. Yacon.

Smallanthus sonchifolius. 21. Institute of Plant Genetics and Crop Plant

Research, Gatersleben/International Plant Genetic Resources Institute, Rome,

Italy. pp. 199–242.

M. Hermann M, I. Freire & C. Pazos (1999). "Compositional diversity of the

yacon storage root". Impact on a changing world, Program Report 1997-1998.

International Potato Center. pp. 425–432.

I. Manrique, M. Hermann, T. Bernet (2004) (PDF). Yacon - Fact Sheet.

International Potato Center. ISBN 92-9060-244-9. (Also available in Spanish.)

I. Manrique & M. Hermann (2004). "El potencial del yacón en la salud y la

nutrición". XI Congreso Internacional de Cultivos Andinos, Cochabamba,

Bolivia.

I. Manrique, A. Párraga & M. Hermann (2005). "Yacon syrup: Principles and

processing". Series: Conservación y uso de la biodiversidad de raíces y

tubérculos andinos: Una década de investigación para el desarrollo (1993-

2003) (International Potato Center, Universidad Nacional Daniel Alcides

Carrión, Erbacher Foundation, Swiss Agency for Development and

Cooperation)8B. 31 pages. Available in Spanish [1].

D. Rivera & I. Manrique (2005). Zumo de Yacón - Ficha Técnica. International

Potato Center. ISBN 92-9060-251-1.

J. Seminario, M. Valderrama & I. Manrique (2003). El yacón: fundamentos para

el aprovechamiento de un recurso promisorio. International Potato Center,

Universidad Nacional de Cajamarca, Swiss Agency for Development and

Cooperation, Lima, Perú. 60 p.

[edit]External links

Yacón description from the Australian New Crops Newsletter

Crops for the Future: Yacon ( Smallanthus sonchifolius

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Categories: 

Asteraceae

Prebiotics

Root vegetables

Crops originating from Peru

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