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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 Properties of Mutant Rice High in Resistant Starch
Journal of Agricultural and Food Chemistry, 2005As the staple food of over half the world's population, hot cooked rice high in resistant starch (RS) is of particular interest, which will have greater impact in the dietary prevention of diabetes and hyperlipidemia. A mutant rice high in RS in hot cooked rice, described as RS111, was comparatively studied with the wild type and common rice.
C Z, Yang +6 more
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Journal of the American College of Nutrition, 1996
This study was designed to compare the metabolizable energy of two starch sources, standard cornstarch and high amylose cornstarch.Diets containing 70% amylose (AM) or 70% amylopectin (AP) cornstarches were fed to 10 control and 14 hyperinsulinemic men for 14 weeks.
K M, Behall, J C, Howe
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This study was designed to compare the metabolizable energy of two starch sources, standard cornstarch and high amylose cornstarch.Diets containing 70% amylose (AM) or 70% amylopectin (AP) cornstarches were fed to 10 control and 14 hyperinsulinemic men for 14 weeks.
K M, Behall, J C, Howe
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Non-Starch Polysaccharides (Dietary Fiber) and Resistant Starch
1990Progress in dietary fiber research has been slow because of the lack of an agreed definition of fiber, and the development of different techniques for its measurement. Two main methods have emerged which, by adopting contrasting approaches, include different components of the diet as dietary fiber.
H N, Englyst, J H, Cummings
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Resistant Starch as a Prebiotic
2014Optimizing the large-bowel microbiota in terms of function and products has the potential to improve public and personal health. Prebiotics and probiotics have attracted considerable attention for their potential in this regard. This is despite the fact that there is abundant evidence that the composition of the gut microbiota and its metabolic ...
Anthony Bird, David L. Topping
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Resistant starch - in-between starch and fiber
2018Starch foods are the main source of energy in human nutrition both in developed and under- developed countries. Starch is metabolised in human body to the glucose, which is absorbed in small intestine. However, digestibility of starch is influenced by different factors - from the food matrix, preparation (raw, cooked, fried or baked food), amyilose ...
Ačkar, Đurđica +3 more
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Health benefits of resistant starch: A review of the literature
Journal of Functional Foods, 2022Adrianna Bojarczuk +2 more
exaly