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It presented an and antioxidant capacity, increased plasma total antioxidant capacity (Δ 49.16 (-4.20; 156.63)) and reduced protein carbonyl concentrations (Δ -0.98 (-1.54; -0.42)). A reduction in SCFAs was observed in both groups (Δ -3.16 (-5.07; -0.95) -1.05 (-2.65; 1.11); Δ -1.05 (-2.60;-0.38) -0.41 (-2.08; 0.09); Δ -0.75 (-1.38; -0.04) -0.28 (-0.98; 0.11), for YAC and CON, respectively). Other variables did not change. The yacon flour increased the plasma antioxidant capacity, decreased oxidative stress and SCFAs in adults with obe
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