Inulin, a natural oligomer of fructose, is classified as a food component. It can be found in some plants and vegetables, i.e. chicory, Jerusalem artichoke, elecampane, and dandelion. Following ingestion, inulin reaches the lower part of the gastrointestinal tract where it is fermented increasing the bifidobacterial population of the colon. The growth of bifidobacteria regulates cholesterol concentration and absorption of minerals. Inulin added to food may prevent the spread of civilization diseases, like diabetes and obesity.