ANDEAN MEDICINE

Yacon

Yacon (Smallanthus sonchifolius Poepp. Endl) has been recognized as a food of relatively low energy value since early times. However, some medicinal attributes increased the attractiveness of yacon to the ancient Andean people.

Historically, Yacon has been used in South America to lower blood sugar in diabetes and improve digestion.

It has received common names in the dominant Andean languages, Aymara and Quechua (Cárdenas 1969). Aricoma and aricuma, the Aymara terms, are used in certain areas of Bolivia. Llaqon, llacum, llacuma or yacumpi are the Quechua words that evolved into ‘yacon’, perhaps after the Spanish conquest.

Yacon is a tasty, potato-like root vegetable that has dark brown skin.

Yacon is found in a variety of ways, including dry root slices, powdered root, cut leaves for tea, syrup, and in the form of various concentrations of extracts. Yacon capsules are available for sale.

Source :
http://www.amazonnaturalherbs.com/yacon.htm