Physicochemical differences between malanga (Xanthosoma sagittifolium) and potato (Solanum tuberosum) tubers are associated with differential effects on the gut microbiome

[Display omitted] •Malanga displays higher starch, amylopectin, and free sugars with lower viscosity than potato.•Malanga carbohydrates are more bioaccessible and bioavailable than those of potato.•Malanga consumption leads to higher alpha diversity of the gut microbiome than potato. Malanga (Xantho...

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Volume: 45
Main Author: Graf, Brittany L
Zhang, Li
Corradini, Maria G
Kuhn, Peter
Newman, Susan S
Salbaum, J. Michael
Raskin, Ilya
Format: Journal Article
Language: English
Place of publication: AMSTERDAM Elsevier Ltd 01.06.2018
ELSEVIER SCIENCE BV
Elsevier
published in: Journal of functional foods Vol. 45; pp. 268 - 276
Data of publication: June 2018
ISSN: 1756-4646
2214-9414
EISSN: 2214-9414
Discipline: Anatomy & Physiology
Bibliography: Current affiliation: Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
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Online Access: Fulltext
Database: Web of Knowledge
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