/in"yeuh lin/ , n. Chem.
a polysaccharide, (C 6 H 10 O 5 ) n , obtained from the roots of certain plants, esp. elecampane, dahlia, and Jerusalem artichoke, that undergoes hydrolysis to the dextrorotatory form of fructose: used chiefly as an ingredient in diabetic bread and as a reagent in diagnosing kidney function. Also called alant starch .
[ 1805-15; Inul ( a ) a genus of plants (L: elecampane) + -IN 2 ]