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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 2046-2057
DOI: https://doi.org/10.20546/ijcmas.2017.605.228


Resistant Starch: A Potential Impact on Human Health
Nitin Kumar Garg1*, Ajeet Singh1 and D.P.Chaudhary2
1Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India
2Indian Institute of Maize Research, Ludhiana 141004, India
*Corresponding author
Abstract:

Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health. Resistant starch has received much attention for both its potential health benefits (similar to soluble fibre) and functional properties. Resistant starch (RS) encompasses forms of starch, which are not digested in the small intestine by enzymes but fermented in the large intestine. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication. Human colonic bacteria ferment RS and nonstarch polysaccharides (NSP; major components of dietary fiber) to short-chain fatty acids (SCFA), mainly acetate, propionate, and butyrate. SCFA stimulate colonic blood flow and fluid and electrolyte uptake. Resistant starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran.


Keywords: Resistant starch, Digestibility, Physiological effects, Health
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How to cite this article:

Nitin Kumar Garg, Ajeet Singh and D.P.Chaudhary. 2017. Resistant Starch: A Potential Impact on Human HealthInt.J.Curr.Microbiol.App.Sci. 6(5): 2046-2057. doi: https://doi.org/10.20546/ijcmas.2017.605.228