Evidence supporting the use of: Inulin
For the health condition: Colitis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Inulin is a prebiotic fiber found naturally in plants such as chicory root, onions, and garlic. Its use in supporting colitis, particularly ulcerative colitis, is primarily justified by emerging scientific evidence rather than traditional medicine. Inulin serves as a fermentable substrate for beneficial gut bacteria, especially Bifidobacteria and Lactobacilli, which produce short-chain fatty acids (SCFAs) like butyrate through fermentation. SCFAs have anti-inflammatory properties and support the integrity of the gut mucosal barrier, both of which are relevant in inflammatory bowel diseases (IBD) such as colitis.

Clinical studies and animal models have demonstrated that inulin supplementation can positively modulate the gut microbiome, increase SCFA production, and reduce markers of inflammation. Some small human trials have reported improvements in symptoms and reductions in inflammatory markers in patients with ulcerative colitis or other forms of colitis. However, the overall quality and quantity of human clinical data remain limited, and results can be variable depending on disease severity, type of colitis, and individual responses.

Consequently, while the mechanistic rationale is strong and preliminary data are promising, inulin is not yet a standard therapy for colitis. It may be considered as an adjunct to conventional treatment under medical supervision, especially in mild to moderate cases. Further large, well-designed clinical trials are needed to confirm efficacy and safety. Therefore, the evidence is rated as moderate (3/5) and is based on scientific—not traditional—justification.

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Other ingredients used for Colitis

Acemannan
Akkermansia muciniphila
Alchornea
Algae
algal oil
Aloe vera
Amor seco
anamu
andrographolide
anemarrhena asphodeloides
anthocyanins
apigenin
apple
apple cider vinegar
astaxanthin
Asteraceae
astragalin
Baccharoides anthelmintica
Bacillus
bacillus clausii
bacillus coagulans
bacillus subtilis
bacteria
bael
barberry
Basidiomycota
beta caryophyllene
Bifidobacteria
Bifidobacterium
Bifidobacterium adolescentis
Bifidobacterium animalis
Bifidobacterium bifidum
Bifidobacterium breve
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
bilberry
bio ecolian (proprietary)
black nightshade
blackboard tree
blueberry
Boswellia
Boswellic Acid
bromelain
buckthorn
butyrate triglyceride
butyric acid
cabbage
cactus
cat's claw
Chinese salvia root
chlorella
Clostridium butyricum
colocynth
Coptis chinensis
cowage seed
Curcuma
curcumen
curcumin
Curcuminoid
diterpenes
Euphorbia
fiber
fiber blend (proprietary)
flavonols
Frangula
fucoidan
gallic acid
garlic bulb
ginger
Glycomacropeptides
Glycyrrhetinic acid
green tea
Guava
Hedyotis
Helicteres isora
hemp oil
hericium mushroom
Humic acid
immunoglobin G
Immunoglobulin G
inulin
isomalto-oligosaccharide
Kefir
L-glutamine
L. lactis
lactiplantibacillus plantarum
Lactobacillus
Lactobacillus acidophilus
Lactobacillus brevis
Lactobacillus bulgaricus
Lactobacillus casei
Lactobacillus delbrueckii
Lactobacillus fermentum
Lactobacillus gasseri
Lactobacillus johnsonii
Lactobacillus kefiri
Lactobacillus lactis
Lactobacillus paracasei
Lactobacillus pentosus
Lactobacillus plantarum
Lactobacillus reuteri
Lactobacillus rhamnosus
Lactobacillus sakei
Lactobacillus salivarius
Lactococcus casei
Lactococcus lactis
Lactococcus rhamnosus
Lactoferrin
licorice root
Mucilage
N-acetyl-cysteine (NAC)
Nimbidin
Oligosaccharides
Osthole
Oxymatrine
Patrinia
Pediococcus acidilactici
Peptides
phlorotannins
picrorhiza kurroa
Plantago
plantain
polysaccharides
pomegranate
prebiotic blend (proprietary)
probiotics
Propionibacterium freudenreichii
quercetin
resveratrol
Rhus coriaria
rosmarinic acid
Saccharomyces boulardii
Scabrous Gentian
Slippery Elm
slippery elm bark
specialized pro-resolving mediators (SPMs)
spirulina
streptococcus thermophilus
Swertia
Tayuya
Trametes
tributyrin
Triphala
Triterpenes
turmeric
Varuna
xanthium (cockleburs)
Zinc