Chapters authored
Health Benefits of Starch
In recent years, scientific research has focused on evaluating the relationship between consumption and the effect of food components on the body, with the aim of improving the health condition of the population. In particular, starch is the main component in grains and provides most of the energy in the diet. It is classified according to its nutritional characteristics as rapidly digestible starch (RDS), slowly digestible starch (SDS), and non-digestible starch (RS). Several studies have reported that different starch fractions show a correlation between digestibility and assimilation with physiological effect and metabolic impact. Each type of starch fraction consumed shows a different postprandial response, such that SDS and RS generate a slower absorption rate and lower serum glucose concentration, leading to a gradual uptake of glucose into the tissue, as well as a probiotic effect. Current reports suggest that consumption of SDS- and RS-rich products can generate a postprandial response of prolonged glucose uptake without hyperglycemic peaks, and improve the efficiency of modulation of carbohydrate metabolism. In this regard, there is a growing interest in carbohydrates with functional effects generating an emerging area of study. The aim of this chapter is to describe the potential functional effect and metabolic impact of consumption of the SDS and SR fractions of starch.
Part of the book: Starch