Premium
Recent Developments in Resistant Starch as a Functional Food
Author(s) -
Bede Dery,
Zaixiang Lou
Publication year - 2021
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.202000139
Subject(s) - resistant starch , prebiotic , functional food , food science , starch , human health , food industry , nutrient , microbiology and biotechnology , chemistry , biology , medicine , environmental health , organic chemistry
Dietary starches are a very important nutrient in food and are also a major source of energy with direct and specific human health contributions. They have gained great attention and been widely explored owing to their functional properties and health benefits. Resistant starch as a functional food is addressed in this study, alongside its newly discovered significance to human health. The potential sources and types of resistant starch are discussed, based on recent developments. The physiological significance of these starches such as their hypoglycemic effect, prebiotic ability, colonic cancer prevention, anti‐hypercholesterolemic effects, fat accumulation reduction, and mineral absorption, as well as the application of resistant starches in the food industry based on current research is further explored.