54
plasma level of these two minerals. Interestingly, the combination of the studied
carbohydrates increased significantly the caecal soluble Ca and Mg concentrations,
the apparent intestinal absorption and balance of Ca, and non-significantly the
plasma Mg level.
Conclusion
Resistant Starch (RS) is one of nature’s most interesting functional ingredient.
There is a wide variety of starchy food plants in world that are good sources of RS
such as cereal grains, root and tuber crops, legume seeds and unripe bananas.
Nutritionists and food scientists are paying increasing attention to RS mainly due to
fiber fortification and the potential physiological benefits as well as unique technological properties. 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.
There is a lot still to be discovered in terms of the health benefits of RS. The trials
are going on in investigating the effect of RS on the various aspects of humans health.
References
Alphons, G. J. V. (1998). Technological aspects of functional food-related carbohydrates.Trends in
Food Science & Technology, 9: 328–335.
Asp, N. G., & Björck, I. (1992). Resistant starch. Trends in Food Science & Technology, 3: 111–114.
Behall, K. M., Scholfield, D. J., Yuhaniak, I. (1989). Diets containing high amylose vs amylopectin starch: effects on metabolic variables in human subjects. American Journal of Clinical
Nutrition. 49, 337–44.
Belobrajdic, D. P., King, R. A., Christophersen, C. T. & Bird, A. R. (2012). Dietary resistant starch
dose-dependently reduces adiposity in obesity-prone and obesity-resistant male rats. Nutrition
& metabolism, 9(1): 93.
Bingham, S. A., Day, N. E., Luben, R. (2003). Dietary fibre in food and protection against colorectal cancer. European Prospective Investigation into Cancer and Nutrition (EPIC): An observational study. 362 (9388):1000.
Brites, C. M., Trigo, M. J., Carrapiço, B., Alviña, M. & Bessa, R. J. (2011). Maize and resistant
starch enriched breads reduce postprandial glycemic responses in rats. Nutrition Research,
31(4): 302–308.
Cassand, P., Maziere, S., Champ, M. (1997). Effects of resistant starch and vitamin A supplemented diets on the promotion of precursor lesions of colon cancer in rats. Nutrition and
Cancer, 27, 53– 9.
Charrier, J. A., Martin, R. J., McCutcheon, K. L., Raggio, A. M., Goldsmith, F., Goita, M. F.,
Senevirathne, R. N., Brown, I. L., Pelkman, C., Zhou, J. & Finley, J. (2013). High fat diet partially attenuates fermentation responses in rats fed resistant starch from high‐amylose maize.
Obesity, 21(11): 2350–2355.
G. Akhtar et al.
plasma level of these two minerals. Interestingly, the combination of the studied
carbohydrates increased significantly the caecal soluble Ca and Mg concentrations,
the apparent intestinal absorption and balance of Ca, and non-significantly the
plasma Mg level.
Conclusion
Resistant Starch (RS) is one of nature’s most interesting functional ingredient.
There is a wide variety of starchy food plants in world that are good sources of RS
such as cereal grains, root and tuber crops, legume seeds and unripe bananas.
Nutritionists and food scientists are paying increasing attention to RS mainly due to
fiber fortification and the potential physiological benefits as well as unique technological properties. 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.
There is a lot still to be discovered in terms of the health benefits of RS. The trials
are going on in investigating the effect of RS on the various aspects of humans health.
References
Alphons, G. J. V. (1998). Technological aspects of functional food-related carbohydrates.Trends in
Food Science & Technology, 9: 328–335.
Asp, N. G., & Björck, I. (1992). Resistant starch. Trends in Food Science & Technology, 3: 111–114.
Behall, K. M., Scholfield, D. J., Yuhaniak, I. (1989). Diets containing high amylose vs amylopectin starch: effects on metabolic variables in human subjects. American Journal of Clinical
Nutrition. 49, 337–44.
Belobrajdic, D. P., King, R. A., Christophersen, C. T. & Bird, A. R. (2012). Dietary resistant starch
dose-dependently reduces adiposity in obesity-prone and obesity-resistant male rats. Nutrition
& metabolism, 9(1): 93.
Bingham, S. A., Day, N. E., Luben, R. (2003). Dietary fibre in food and protection against colorectal cancer. European Prospective Investigation into Cancer and Nutrition (EPIC): An observational study. 362 (9388):1000.
Brites, C. M., Trigo, M. J., Carrapiço, B., Alviña, M. & Bessa, R. J. (2011). Maize and resistant
starch enriched breads reduce postprandial glycemic responses in rats. Nutrition Research,
31(4): 302–308.
Cassand, P., Maziere, S., Champ, M. (1997). Effects of resistant starch and vitamin A supplemented diets on the promotion of precursor lesions of colon cancer in rats. Nutrition and
Cancer, 27, 53– 9.
Charrier, J. A., Martin, R. J., McCutcheon, K. L., Raggio, A. M., Goldsmith, F., Goita, M. F.,
Senevirathne, R. N., Brown, I. L., Pelkman, C., Zhou, J. & Finley, J. (2013). High fat diet partially attenuates fermentation responses in rats fed resistant starch from high‐amylose maize.
Obesity, 21(11): 2350–2355.
G. Akhtar et al.