期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2005
卷号：23
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The present revision had as objective: to study the factors, which have influence on
resistant starch (RS) formation, and their content on foodstuffs, aiming to subsidies
health professionals on dietary recommendations. The expression resistant starch
refers to the sum of starch and its degradation products not digested by gastrointestinal
tract enzymes from healthy human beings. Resistant Starch was approached according
to its classification and formation and also according to its physiological effects on
intestinal sugar and lipids metabolisms. It was observed RS prebiotics properties
confirmation, although the systemic mechanisms of low chain fatty acids produced
during fermentation and the effects on glycemic and lipidic responses are still conflicting.
