Typical dose
Typically 1-3 grams, taken with 1-2 glasses of w...
Rating
0.0/5
Oral
Oral safety: low
About this supplement
Glucomannan is a highly viscous, water-soluble dietary fiber polysaccharide derived from the root of the konjac plant (Amorphophallus konjac). It consists of a linear chain of β-1,4-linked D-mannose and D-glucose units with occasional branching via β-1,6-glucosyl units. It is known for its exceptional water-absorbing capacity, forming a thick, gel-like substance that expands significantly in the stomach. It is commonly used as a dietary supplement, food additive (thickener, gelling agent), and in traditional foods like konjac noodles and jelly.
How much to take
- Typical amount
- Typically 1-3 grams, taken with 1-2 glasses of water, 15-60 minutes before meals, up to 3 times daily.
- Suggested range
- 1-4 grams daily, divided into doses before meals
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
- Appetite & Craving Control Metabolic & hormones
- Body Composition & Stubborn Weight Metabolic & hormones
- Thyroid & Metabolic Rate Metabolic & hormones
- Reproductive Hormone Balance Metabolic & hormones
- Blood Sugar Stability Metabolic & hormones
- Post-Meal Glucose Spikes Metabolic & hormones
- Menstrual Comfort & PMS Metabolic & hormones
- Perimenopause & Menopause Support Metabolic & hormones
- Topical Firming & Body Tone Metabolic & hormones
- Weight Management Support
- Cholesterol Management
- Blood Sugar Balance
- Digestive Regularity
Other forms of Glucomannan
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
37220-17-0
Physical properties
Off-white to light tan powder. Highly hygroscopic. Forms a high-viscosity, non-Newtonian gel when mixed with water. Soluble in cold water, insoluble in organic solvents. Odorless with a mild, characteristic taste.
How it’s made
Produced by milling dried konjac tubers (corms) into konjac flour, followed by washing with water and ethanol to remove impurities (alkaloids, starches, proteins). The purified flour is then dried and milled to a fine powder. Some processes involve enzymatic or chemical purification to increase glucomannan concentration.