**Resistant Starch Overview and Health Effects**
– Origin and history of resistant starch concept
– Resistant starch categorized into five types based on accessibility and digestion resistance
– Health effects of resistant starch, including improved fasting glucose and insulin, reduced risk of type 2 diabetes, appetite reduction, and potential improvement in inflammatory biomarkers
**Starch Structure and Processing Effects**
– Structure of starch granules containing amylose and amylopectin layers
– Cooking effects on starch granules, leading to increased size and swelling
– Processing impact on natural resistant starch content in foods, with some methods increasing resistant starch content
**Resistant Starch Sources and Uses**
– Traditional consumption of starch by people and animals
– Sources of resistant starch in foods like bananas, oats, and peas
– Uses of resistant starch in fortifying foods for increased dietary fiber and as supplements for gut health
**Health Benefits and Research Findings**
– Effects of resistant starch on glucose regulation, obesity, cholesterol levels, and biomarkers of inflammation and oxidative stress
– Research findings on resistant starch effects, including limited credible scientific evidence for health claims
**Applications and Publications on Resistant Starch**
– Food applications of resistant starch in fiber ingredients and as a functional ingredient
– Publications and research studies on resistant starch in journals like Food Research International and Journal of Agricultural and Food Chemistry
Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or used as an additive in manufactured foods.
Some types of resistant starch (RS1, RS2 and RS3) are fermented by the large intestinal microbiota, conferring benefits to human health through the production of short-chain fatty acids, increased bacterial mass, and promotion of butyrate-producing bacteria.
Resistant starch has similar physiological effects as dietary fiber, behaving as a mild laxative and possibly causing flatulence.