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Resistant starch--an update on its physiological effects

N G Asp1

  • 1Department of Applied Nutrition and Food Chemistry Chemical Center, Lund University/Lund Institute of Technology, Sweden.

Advances in Experimental Medicine and Biology
|January 1, 1997
PubMed
Summary

Resistant starch (RS) is a key nutrient for colon health, serving as a fermentation substrate. Increasing dietary RS through specific foods may optimize butyrate production and improve gut health.

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Area of Science:

  • Nutrition science
  • Gastroenterology
  • Food science

Background:

  • Resistant starch (RS) is a significant substrate for colonic fermentation alongside other indigestible carbohydrates.
  • RS fermentation may be a valuable source of butyrate, a crucial short-chain fatty acid for colon health.
  • Optimizing the rate and location of RS fermentation presents opportunities for enhancing colonic health.

Purpose of the Study:

  • To review the physiological effects of resistant starch.
  • To explore the formation of resistant starch in food products.
  • To discuss methods for the analysis of resistant starch.

Main Methods:

  • Literature review of physiological effects.
  • Analysis of resistant starch formation in foods.
  • Review of resistant starch analytical techniques.

Main Results:

  • Resistant starch (RS) is a primary substrate for colonic fermentation.
  • RS shows potential for butyrate production, influencing colonic health.
  • Current Western diets likely contain low levels of RS, but intake can be increased.

Conclusions:

  • Resistant starch plays a vital role in colonic health through fermentation and butyrate production.
  • Food product development for RS requires addressing challenges in formation and analysis.
  • Dietary intake of RS can be increased through consumption of RS-rich foods.

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