Physiological effects of resistant starch and its applications in food: a review

Abstract Starch,as the main source of carbohydrates in diet, provides energy for various activities body. Different types and structures starch lead to variations digestion absorption, thereby affecting blood glucose levels lipid metabolism Resistant (RS) has gained much attention because its unique properties; it is not digested small intestine but ferments large produces short-chain fatty acids. RS been found play a crucial role homeostasis, fat metabolism, cholesterol mineral absorption. Furthermore, high thermal stability, white color low water holding capacity, making useful wide range food industry applications. This review aims provide an update on physiological effects under pathological conditions, information applications industry, assess whether dietary strategies improve could have potential prevention therapeutic metabolic disorders associated with diabetes, obesity, hyperlipidemia. Graphical