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Health Benefits of Musa Spp Species (Bananas) in Inflammatory Bowel Disease
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Ana Elisa V. Quaglio, Luiz Domingues de Almeida Junior, Luiz Claudio Di Stasi
Bananas represent a rich source of resistant starch, which is recognized as a dietary component with several health benefits. Resistant starch contents present in bananas have been reported as limiting factor in the carotenoid’s bioavailability [45, 58]. Thus, amounts of resistant starch in banana fruits dramatically change during ripening process [39, 67], potentially influencing their pharmacological activities. Resistant starch is defined “as the sum of starch and products of starch degradation not absorbed in the small intestine of a healthy individual” [35, 46]. Thus, resistant starch, as a part of total starch present in banana, acts similarly to dietary fiber within the gastrointestinal tract. Resistant starch strength against enzymatic digestion in the small intestine has been closely related to numerous positive health benefits [16].
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Among a number of natural foods containing starch, cereal grains like wheat, rice, corn, oats, barley, millet, and rye are the most consumed in the world, and some of them are used as staple food for population of certain areas in this planet. Wheat flour is used to prepare bread and other foods in Western and Middle Eastern countries, while rice is a staple food for more than half of the world’s population, especially in Asia. Corn is consumed by people in South American and some African countries. Tubers rich in starch like potato, sweet potato, cassava and yam are also staple food for people in South America, Oceania and tropical areas. Some fruits and vegetables high in starch are banana, plantain, acorn squash, butternut squash, winter squash, water chestnuts and pumpkins. Besides some main starchy foods cited above, dry beans and peas are also vegetable grains rich in resistant starch as well as in fibers and proteins. However, beans and peas are still not considered staple food for people in this planet. The relatively low bean intakes of North Americans and Northern Europeans can be attributed to a negative culinary image as well as to intestinal discomfort attributable to the oligosaccharide content of beans (13).
Edible Pulses: Part of A Balanced Diet to Manage Cancer
Published in Rohit Dutt, Anil K. Sharma, Raj K. Keservani, Vandana Garg, Promising Drug Molecules of Natural Origin, 2020
Vandana Garg, Kripi Vohra, Harish Dureja
Pulses, due to low GI and high-fiber content are the best food option for people with diabetes (Jenkins et al., 1981; Rizkalla et al., 2002). In addition, the resistant starch present in pulses also contributes to the improvement of glucose tolerance as well as insulin sensitivity (Jenkins et al., 2002). A meta-analysis of randomized controlled trials supported the positive role of pulses in lowering fasting blood glucose and insulin levels (Sievenpiper et al., 2009). Currently, the Canadian Diabetes Association also supports the consumption of high fiber foods and recommends consuming lentils, dried beans, and peas (CDA, 2012).
The Effects of Resistant Starch on Biomarkers of Inflammation and Oxidative Stress: A Systematic Review and Meta-Analysis
Published in Nutrition and Cancer, 2022
Yali Wei, Xiyu Zhang, Yan Meng, Qian Wang, Hongzhao Xu, Liyong Chen
Resistant starch (RS) refers to the type of starch that is not digested by the small intestine. It is fermented in the large intestine by the action of microorganisms. RS is broadly divided into five types on the basis of its source and internal structure. Among these, RS1 and RS2 are natural starch granules and RS3 represents retrograded starch. In comparison to these, RS4 and RS5 involve the introduction of other substances into starch resulting in alteration of its molecular structure (8). Since RS is not digested by the small intestine, its intake in the diet is associated with a reduction in energy and induction of glycemic response (9). Importantly, various human trials have previously indicated that RS could improve fasting glucose and increase insulin sensitivity (10). Many studies have previously demonstrated that RS can lower serum levels of total cholesterol (TC) and low‐density lipoprotein cholesterol (LDL) in humans (11). In fact, some human studies confirmed that RS could reduce the levels of inflammatory cytokines and increase antioxidant capacity. However, few other studies failed to show similar effects of RS. Thus, there is a lack of consensus regarding the effects of RS supplementation on inflammatory cytokines and oxidative stress indicators in humans.
Resistant starch, microbiome, and precision modulation
Published in Gut Microbes, 2021
Peter A. Dobranowski, Alain Stintzi
In humans, digestible starch is susceptible to hydrolysis by salivary and pancreatic α-amylases, which hydrolyze α-1,4-glycosidic bonds.12 Starch that reaches the large intestine without being fully digested is termed resistant starch (RS). Resistance depends on several physicochemical features, including physical encasement in non-digestible material (type 1), native supramolecular structure and morphology (type 2), retrogradation via hydrothermal-cycling (type 3), chemical modifications (predominantly ester cross-linking) (type 4), and amylose-lipid complexes formed during cooking (type 5). Types 2, 3, and 4 RS are the primary RS types used in human studies and will be the focus of this review. Extrinsic factors, such as host amylase gene copy number,13 oro-cecal transit time,14 and amylase inhibition,15 further complicate starch bioavailability. Hence, starch digestibility should be considered as a kinetic property (slower to faster) affected by host-specific factors, rather than as a binary trait (resistant or nonresistant).12
Resistant Maltodextrin and Metabolic Syndrome: A Review
Published in Journal of the American College of Nutrition, 2019
Junaida Astina, Suwimol Sapwarobol
Recently, there has been growing interest in the study of resistant starch that is fermentable in the colon. Due to its fermentability, resistant starch would appear to enhance human health (1). Resistant starch is a starch fraction that is indigestible in the small intestine but is fermented in the colon by colonic bacteria, resulting in enhanced short-chain fatty acid (SCFA) production (2). Colonic fermentability is an important factor in determining the physiological effect of resistant starch. Several health benefits are obtained from the fermentation of resistant starch in the colon, such as weight control (3), blood glucose reduction (4), insulin sensitivity (5), triacylglycerol reduction (6), and appetite regulation (7).