Nutritional Implications Of Resistant Starch
نویسندگان
چکیده
منابع مشابه
Nutritional implications of resistant starch.
C O M P l L E D BY N.-G. ASP, J. M. M. V A N AMELSVOORT A N D J. G. A. J. HAUTVAST* Applied Nutrition and Food Chemistry, Chemical Center, Lund University, P.O. Box 124, S-221 00 Lund, Sweden (N-GA), Unilever Research Laboratory, P.O. Box 114, 3 130 AC Vlaardingen, The Netherlands (JMMvA), and Department of Human Nutrition, Wageningen Agricultural University, Bomenweg 2, 6703 HD Wageningen, The...
متن کاملResistant Starch and Health
Starch is the major source of carbohydrates in the human diet. Starch is present in many different fruits, vegetables, roots, and grains. Starch and starch derivatives are a nutritive, abundant, and economical food source. Starch can be consumed unprocessed in the form of raw fruits and vegetables or in the form of more shelf-stable processed foods. Food starches contribute to the characteristi...
متن کامل1 Starch Biosynthesis in Relation to Resistant Starch
Starch is present in amyloplasts as semi-crystalline intracellular waterinsoluble granules, with alternating crystalline and amorphous layers. Starch is a glucan homopolymer composed of one-quarter amylose (molecular mass 10–10Da) and three-quarters amylopectin (molecular mass 10–10Da), along with traces of lipids (0.1–1.0%) and proteins (0.05–0.5%). Amylose is essentially a linear glucan polym...
متن کاملResistant Starch Alters the Microbiota-Gut Brain Axis: Implications for Dietary Modulation of Behavior.
The increasing recognition that the gut microbiota plays a central role in behavior and cognition suggests that the manipulation of microbial taxa through diet may provide a means by which behavior may be altered in a reproducible and consistent manner in order to achieve a beneficial outcome for the host. Resistant starch continues to receive attention as a dietary intervention that can benefi...
متن کاملPolymorphism of resistant starch type III
Starch fraction, which is resistant to enzymatic digestion, is produced during retrogradation. This fraction, termed resistant starch type III (RSIII), has health benefits such as pre-biotic effects, improving lipid and cholesterol metabolism, and reducing the risk of colon cancer. Since RSIII preserves its nutritional functionality during cooking processes, it may be used as a food ingredient....
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ژورنال
عنوان ژورنال: Nutrition Research Reviews
سال: 1996
ISSN: 0954-4224,1475-2700
DOI: 10.1079/nrr19960004