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Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...
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Slowly digestible starch--a review.

Ming Miao1, Bo Jiang, Steve W Cui

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Slowly digestible starch (SDS) offers sustained blood glucose release, benefiting health and potentially preventing metabolic syndromes. This review explores SDS preparation, evaluation, and applications in nutrition and medicine.

Keywords:
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Area of Science:

  • Nutritional Science
  • Food Chemistry
  • Physiology

Background:

  • Growing consumer interest in carbohydrate intake, focusing on glycemic index (GI) and energy release.
  • Slowly digestible starch (SDS) provides a gradual blood glucose release, leading to low glycemic and insulinemic responses.
  • SDS is linked to reduced risk of metabolic syndromes like diabetes, obesity, and cardiovascular diseases.

Purpose of the Study:

  • To review methods for preparing and evaluating Slowly Digestible Starch (SDS).
  • To analyze factors influencing SDS transformation and its physiological effects.
  • To explore the health benefits and diverse applications of SDS.

Main Methods:

  • Literature review of scientific publications on Slowly Digestible Starch.
  • Analysis of methodologies for SDS synthesis and characterization.
  • Examination of studies on SDS impact on glycemic response and health outcomes.

Main Results:

  • SDS preparation and evaluation methods are diverse, with factors like processing influencing its digestibility.
  • SDS consumption is associated with improved glycemic control and potential benefits for metabolic health.
  • SDS demonstrates significant potential as a functional ingredient in food, nutrition, and medical applications.

Conclusions:

  • Slowly digestible starch (SDS) is a promising carbohydrate with significant health benefits and broad application potential.
  • Further research into SDS optimization and its long-term health impacts is warranted.
  • SDS represents a valuable functional ingredient for developing healthier food products and therapeutic strategies.