Physiological effects of resistant starch and its applications in food: a review
Jun Han, Jirong Wu, Xin Liu, Shi JianRong, Jianhong Xu
Food Production Processing and Nutrition
Abstract
Abstract Starch,as the main source of carbohydrates in the diet, provides energy for various activities of the body. Different types and structures of starch lead to variations in digestion and absorption, thereby affecting blood glucose levels and lipid metabolism in the body. Resistant starch (RS) has gained much attention because of its unique properties; it is not digested in the small intestine but ferments in the large intestine and produces short-chain fatty acids. RS has been found to play a crucial role in glucose homeostasis, fat metabolism, cholesterol levels and mineral absorption. Furthermore, RS has a high thermal stability, white color and low water holding capacity, making it useful in a wide range of food industry applications. This review aims to provide an update on the physiological effects of RS under physiological and pathological conditions, to provide information on the applications of RS in the food industry, and to assess whether dietary strategies to improve RS could have potential prevention and therapeutic effects for metabolic disorders associated with diabetes, obesity, and hyperlipidemia. Graphical Abstract
Extracted Claims
11 claims extracted from this paper into the knowledge graph
resistant starch has low water holding capacity
“Furthermore, RS has a high thermal stability, white color and low water holding capacity, making it useful in a wide range of food industry applications.”
resistant starch affects lipid metabolism
“Different types and structures of starch lead to variations in digestion and absorption, thereby affecting blood glucose levels and lipid metabolism in the body.”
resistant starch ferments large intestine
“Resistant starch (RS) has gained much attention because of its unique properties; it is not digested in the small intestine but ferments in the large intestine and produces short-chain fatty acids.”