Health benefits of resistant starch: A review of the literature

被引：156

作者：

Bojarczuk, Adrianna ^{[1
]}

Khaneghah, Amin Mousavi ^{[1
,2
]}

MarszaLek, Krystian ^{[1
]}

机构：

[1] Prof Wac law abrowski Inst Agr & Food Biotechnol, Dept Fruit & Vegetable Prod Technol, Warsaw, Poland

[2] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci & Nutr, Rua Monteiro Lobato, 80 Caixa Postal 6121, BR-13083862 Campinas, Brazil

来源：

JOURNAL OF FUNCTIONAL FOODS | 2022年 / 93卷

关键词：

Resistant starch; Diet; Health benefits; Dietary fiber; CHAIN FATTY-ACIDS; IMPROVES INSULIN-RESISTANCE; ADIPOSE-TISSUE; PHYSICOCHEMICAL PROPERTIES; IN-VITRO; NONSTARCH POLYSACCHARIDES; LIPID CONCENTRATIONS; GLUCOSE-HOMEOSTASIS; METABOLIC SYNDROME; SERUM-CHOLESTEROL;

D O I：

10.1016/j.jff.2022.105094

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starch is an essential source of energy for the human diet. Resistant starch is the portion of starch that is not digested in the small intestine and is fermented in the colon by microorganisms, resulting in the formation of short-chain fatty acids, which may be associated with some metabolic effects. In this regard, this review aims to present relevant research on the health benefits of consuming resistant starch and its effects on physiological properties such as intestinal health, glycemic balance, lipid metabolism, and body weight to be evaluated. However, the effect of resistant starch in reducing the risk of diet-dependent disorders such as diabetes, obesity, lipid disorders, and intestinal health is promising but still inconclusive.

引用

页数：11

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