Results 211 to 220 of about 48,693 (258)
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Food Research International, 2010
Resistant starch (RS) has drawn considerable attention over the last two decades due to its demonstrated and putative positive impacts on health. This has resulted in the development of a variety of analytical protocols for its determination, hence a comprehensive review of methodologies for analyzing resistant starch is warranted.
A. Perera, V. Meda, R.T. Tyler
exaly +2 more sources
Resistant starch (RS) has drawn considerable attention over the last two decades due to its demonstrated and putative positive impacts on health. This has resulted in the development of a variety of analytical protocols for its determination, hence a comprehensive review of methodologies for analyzing resistant starch is warranted.
A. Perera, V. Meda, R.T. Tyler
exaly +2 more sources
Current Opinion in Gastroenterology, 2000
Initially, it was hoped that resistant starches (ie, starches that enter the colon) would have clear advantages in the reduction of colon cancer risk and possibly the treatment of ulcerative colitis. Recent studies have confirmed the ability of resistant starch to increase fecal bulk, to increase the molar ratio of butyrate in relation to other short ...
D J, Jenkins, C W, Kendall
openaire +2 more sources
Initially, it was hoped that resistant starches (ie, starches that enter the colon) would have clear advantages in the reduction of colon cancer risk and possibly the treatment of ulcerative colitis. Recent studies have confirmed the ability of resistant starch to increase fecal bulk, to increase the molar ratio of butyrate in relation to other short ...
D J, Jenkins, C W, Kendall
openaire +2 more sources
Resistant starches and gut microbiota
Food Chemistry, 2022Resistant starches (RS), which are considered as one of the dietary fibers, could exert widely beneficial impacts, reduce fat accumulation, show significant effects on regulating blood glucose metabolism and insulin levels, and have protective effects on the gut. Five types of RS have different responses to chronic disease by modulating gut microbiota.
Jia-Jia, Wen +4 more
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Nutrition & Food Science, 1996
Resistant starch is that fraction which escapes digestion and absorption in the small intestine of healthy individuals. Recent studies have focused attention on the origin and quantity of this material in our diets, and its role as a source of fermentable carbohydrate for the colonic flora.
I.T. Johnson, J.M. Gee
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Resistant starch is that fraction which escapes digestion and absorption in the small intestine of healthy individuals. Recent studies have focused attention on the origin and quantity of this material in our diets, and its role as a source of fermentable carbohydrate for the colonic flora.
I.T. Johnson, J.M. Gee
openaire +1 more source
Resistant Starch and Slowly Digestible Starch
2021In society, fibre consumption has been reduced significantly and is far below the recommended level. One of the main reasons is change in life style, which resulted in reduction in the consumption of fruits, vegetables and legumes. To increase fibre intake many fibre-enriched products have been developed.
Bilal Ahmad Ashwar +6 more
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Resistant starch in food: a review
Journal of the Science of Food and Agriculture, 2014AbstractThe nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors ...
Pinky, Raigond +2 more
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Dietary fiber and resistant starch
The American Journal of Clinical Nutrition, 1987Plant polysaccharides may be separated into two broad categories. Starch, a ubiquitous storage polysaccharide, is an α-linked glucan and is the major carbohydrate of dietary staples such as cereal grains and potatoes. The nonstarch polysaccharides (NSP) of plants, such as cellulose, pectin, and hemicellulose, are non-α-glucan polysaccharides.
H N, Englyst +3 more
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Starch Structure and Digestibility of Rice High in Resistant Starch
Starch - Stärke, 2006AbstractStarch digestibility and starch structure of a high‐resistant starch (RS) rice (RS111) was compared to that of a wild rice type (R7954). RS111 exhibited high RS content and incomplete starch hydrolysis in both cooked rice and retrograded rice flour.
Shu, Xiaoli +5 more
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