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Neutraceutical Properties of Resistant Starch

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Food biopolymers: Structural, functional and nutraceutical properties

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Abstract

Over the last two to three decades, the consumption rate of dietary fibre has effectively increased owing to its health promoting properties including prevention of various non communicable bowel diseases and various other ailments. Resistant starch nowadays is an important diet ingredient of staple foods consumed globally that has caught attention for being an efficient dietary fibre conferring various health benefits. Colonic fermentation of fibre fractions by gut microflora produces short chain fatty acids that enhance colonic functions, prevent colorectal cancer risk, has a positive influence on digestive system gut micro flora, decreases blood cholesterol, controls glycemic response of body and manages diabetes plus an overall favorable effect on cellular functions. Out of various SCFA’s produced butyrate has been proposed to have a direct involvement in preventing DNA damage and angiogenesis of colorectal cancers. With these proven benefits various food formulation consisting resistant starch are now commercially available e.g. (BARLEY max™), a high amylose barley product that improves butyrate production in body. Resistant starch has been studied across the globe with the clinically proven evidences by various in vivo and in vitro studies showing immense health benefits. Keeping these benefits in view, the chapter on resistant starch becomes imperative. Beginning with the overview, the chapter discuss in detail the types and properties of Resistant Starch. Since RS have immense health benefits, the work in depth explores the neutraceutical properties like Prebiotic potential, Anti-cancerous properties, Hypoglycemic properties and hypolipidemic properties followed by the conclusion.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Gazalla Akhtar, Sajad Ahmad Mir & F. A. Masoodi

  2. Department of Food Science and Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India

    Saqib Farooq & Tariq Ahmad Ganaie

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  1. Gazalla Akhtar
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  1. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    Adil Gani

  2. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    Bilal Ahmad Ashwar

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Akhtar, G., Farooq, S., Ganaie, T.A., Mir, S.A., Masoodi, F.A. (2021). Neutraceutical Properties of Resistant Starch. In: Gani, A., Ashwar, B.A. (eds) Food biopolymers: Structural, functional and nutraceutical properties. Springer, Cham. https://doi.org/10.1007/978-3-030-27061-2_3

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