Vollmer, MarenSchröter, DavidEsders, SelmaNeugart, SusanneFarquharson, Freda M.Duncan, Sylvia HSchreiner, MonikaLouis, PetraMaul, RonaldRohn, Sascha2018-10-032018-10-032017-10Vollmer, M, Schröter, D, Esders, S, Neugart, S, Farquharson, F M, Duncan, S H, Schreiner, M, Louis, P, Maul, R & Rohn, S 2017, 'Chlorogenic acid versus amaranth's caffeoylisocitric acid – Gut microbial degradation of caffeic acid derivatives', Food Research International, vol. 100, no. 3, pp. 375-384. https://doi.org/10.1016/j.foodres.2017.06.0130963-9969ORCID: /0000-0003-2115-2399/work/76973862ORCID: /0000-0002-4903-0978/work/76975588http://hdl.handle.net/2164/11213PL, FF, and SHD receive financial support from the ScottisMoh Government Rural and Environmental Sciences and Analytical Services (RESAS). Parts of this work were financially supported by the project “Horticultural Innovation and Learning for Improved Nutrition and Livelihood in East Africa” (FZK 031A248J and FKZ 031A248K), funded within the global food security (GlobE) initiative of the German Federal Ministry of Education and Research and the German Federal Ministry of Economic Cooperation and Development.101202090engSDG 3 - Good Health and Well-beingamaranthcaffeoylisocitric acidchlorogenic acidin vitro fermentationgastrointestinal microbiomeR MedicineGeneral Agricultural and Biological SciencesRJournal article10.1016/j.foodres.2017.06.0131003