Resistant starch

Resistant Starch

Resistant starch (pronunciation: /rɪˈzɪstənt stɑːrtʃ/) is a type of starch that is not fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria.

Etymology

The term "resistant starch" is derived from its resistance to digestion, as it passes through the body largely intact.

Types of Resistant Starch

There are four types of resistant starch:

1. RS1: This type of resistant starch is physically inaccessible, bound within the fibrous cell walls of plants.
2. RS2: This type is found in some starchy foods, including raw potatoes and green (unripe) bananas.
3. RS3: Also known as retrograde starch, this type forms when certain starchy foods, including potatoes and rice, are cooked and then cooled. The cooling turns some of the digestible starches into resistant starches via a process called retrogradation.
4. RS4: This type includes man-made and chemically modified starches.

Health Benefits

Resistant starch has several health benefits:

• Improved Digestive Health: The fermentation process of resistant starch produces short-chain fatty acids, which are beneficial for gut health.
• Blood Sugar Control: Resistant starch can help manage blood sugar levels by reducing the overall glycemic response of the body to food.
• Weight Management: Resistant starch is a type of fiber, which can help in weight management by increasing feelings of fullness.

Related Terms

• Starch
• Short-chain fatty acids
• Intestinal bacteria
• Glycemic response
• Fiber
• Digestion

External links

• Medical encyclopedia article on Resistant starch
• Wikipedia's article - Resistant starch

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