ArticlePreventive nutrition and food science2026
Purple Potato and Its Polyphenols Modulate Cecal Fermentation in Rats.
Article in Preventive nutrition and food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the effects of the purple potato (PP) cultivar (cv.) 'Shadow-Queen,' rich in polyphenols and resistant starch (RS), on cecal fermentation in rats. It compared such effects with those obtained with a white potato (WP) cv. 'Toyoshiro,' and polyphenol-removed (decolorized purple potato, DPP) 'Shadow-Queen' potatoes. Seven-week-old male Fischer rats were fed diets containing WP, PP, or DPP. Compared to the cecal microbial composition of the control (CON), WP, and DPP groups, the PP group exhibited higher or lower relative abundances of the phyla Firmicutes or Bacteroidetes, respectively. Unclassified Clostridiales and
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