Effect of polyphenols isolated from purple sweet potato (Ipomoea batatas cv. Ayamurasaki) on the microbiota and the biomarker of colonic fermentation in rats fed with cellulose or inulin-Reference-Cited by-同舟云学术

Effect of polyphenols isolated from purple sweet potato (Ipomoea batatas cv. Ayamurasaki) on the microbiota and the biomarker of colonic fermentation in rats fed with cellulose or inulin

Published:2020 Issue:11 Volume:11 Page:10182-10192
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Kilua Aldrine¹²³⁴,Han Kyu-Ho¹²³⁴^ORCID,Fukushima Michihiro¹²³⁴

Affiliation:

1. Department of Life and Food Sciences

2. Obihiro University of Agriculture and Veterinary Medicine

3. Obihiro

4. Japan

Abstract

A polyphenol-rich diet has been associated with various health benefits such as the reduction of putrefactive products and increasing the level of intestinal immunity related substances.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO02111C

Reference61 articles.

1. Plant polyphenols (syn. vegetable tannins) and chemical defense?A reappraisal

2. Metabolic fate of polyphenols in the human superorganism

3. Quercetin and related polyphenols: new insights and implications for their bioactivity and bioavailability

4. Effect of a combination of inulin and polyphenol-containing adzuki bean extract on intestinal fermentation in vitro and in vivo

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