Resistant starch dietary sources

Not all of the starch in a food ends up being digested. The starch that is not absorbed by the body is called resistant starch, and it is considered dietary fiber. It is also a source of nutrition for intestinal flora, which make important vitamins (and intestinal gas). 

Resistant starch will serve as primary source of substrate for colonic microflora and may have important physiological benefits. On this basis resistant starch can be classified as a dietary fibre. The Association of Official Agricultural Chemists (AOAC) method of determining dietary fibre will measure some resistant starch as dietary fibre. 

Henningsson, A. L., Nyman, M., Bjork, I. M. (2003). Influences of dietary adaptation and source of resistant starch on short chain fatty acids in the hind gut of rats. British Jourrud of Nutrition, 89, 319-328. 

In recent years, there has been increasing interest in those carbohydrates that escape absorption in the small intestine and enter the colon, where they may have specific health benefits due to their fermentation by the colonic microflora and their effect on gut physiology. This entry considers the definition, classification, dietary sources, methods of analysis, colonic fermentation, and health benefits of both resistant starch and oligosaccharides, and compares them with those of dietary fiber. 

J). Bread components other than phytate were examined for their ability to bind metals. Fiber, protein and starch of wheat formed stable complexes with zinc and calcium, and later iron was found to share this behavior. The metals combined with protein or wheat starch, however, were released during digestion with peptidases and amylases (2,1)5). By contrast dietary fiber, being resistant to digestive secretions, retained bound metal intact. Removal of phytate, which had in the past been held to be the main source of metal complexation by bread, did not decrease but tended to enhance the binding of the metal (J2.). Further doubt about the role of... 

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