[[File:Resistant Starch.jpg|thumb|Alt=|350px|left|Resistant Starch]]
Resistant starch is a type of starch that isn’t fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria. It passes through the small intestine into the large intestine undigested. Eventually, the beneficial microbes in the large intestine break down the starch into butyrate, which is fuel for healthy human cells.
==Special Precautions of Resistant Starch==
* Keeping us hydrated : For those receiving treatment for cholera and/or diarrhea, RS can assist in the rehydration process (since it can normalize bowel function).
* Improved immunity : Consuming RS can influence the production of immune cells and inflammatory compounds in the gut.
==categorizationCategorization==
Resistant starch (RS) is any starch or starch digestion products that are not digested and absorbed in the stomach or small intestine and pass on to the large intestine. RS has been categorized into four types:
*RS1 Physically inaccessible or undigestible resistant starch, such as that found in seeds or legumes and unprocessed whole grains.
*RS3 Resistant starch that is formed when starch-containing foods are cooked and cooled, such as pasta. Occurs due to retrogradation, which refers to the collective processes of dissolved starch becoming less soluble after being heated and dissolved in water and then cooled.
*RS4 Starches that have been chemically modified to resist digestion
==Food Sources==
* starchy fruits and vegetables
The longer and hotter a starch is cooked, the less RS it tends to have — except for Type 3 RS.
== References ==
* ''Asp NG. (1992). "Resistant starch. Proceedings from the second plenary meeting of EURESTA: European FLAIR Concerted Action No. 11 on physiological implications of the consumption of resistant starch in man. Crete, 29 May-2 June 1991". European Journal of Clinical Nutrition 46 (Suppl 2): S1–148. PMID 1425538.''
*''Topping, D. L.; Fukushima, M.; Bird, A. R. (2003). "Resistant starch as a prebiotic and synbiotic: state of the art". Proceedings of the Nutrition Society 62: 171–176. doi:10.1079/PNS2002224.''
* ''National Academy of Sciences. Institute of Medicine. Food and Nutrition Board. (2005). Chapter 7 Dietary, Functional, and Total Fiber in Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids (PDF). Washington DC, USA: National Academies Press. pp. 339–421. ISBN 0-309-08525-X.''
* ''Brouns, Fred; Kettitz, Bernd; Arrigoni, Eva (2002). "Resistant starch and "the butyrate revolution"". Trends in Food Science & Technology 13 (8): 251–261. doi:10.1016/S0924-2244(02)00131-0.''
* ''Elsevier, Dorland's Illustrated Medical Dictionary, Elsevier.''
* ''Grabitke, Hollie A.; Slavin, Joanne L. (2009). "Gastrointestinal Effects of Low-Digestible Carbohydrates". Critical Reviews in Food Science and Nutrition 49 (4): 327–360. doi:10.1080/10408390802067126. PMID 19234944.''
[[Category:Treatments]]
[[Category:herbal medicinehome remedies]][[Category:Food Therapy]]