Cione Erika, Fazio Alessia, Curcio Rosita, Tucci Paola, Lauria Graziantonio, Cappello Anna Rita Rita, Dolce Vincenza
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy.
Foods. 2021 Sep 1;10(9):2062. doi: 10.3390/foods10092062.
Resistant starch (RS) is the starch fraction that eludes digestion in the small intestine. RS is classified into five subtypes (RS1-RS5), some of which occur naturally in plant-derived foods, whereas the others may be produced by several processing conditions. The different RS subtypes are widely found in processed foods, but their physiological effects depend on their structural characteristics. In the present study, foods, nutrition and biochemistry are summarized in order to assess the type and content of RS in foods belonging to the Mediterranean Diet (MeD). Then, the benefits of RS consumption on health are discussed, focusing on their capability to enhance glycemic control. RS enters the large bowel intestine, where it is fermented by the microbiome leading to the synthesis of short-chain fatty acids as major end products, which in turn have systemic health effects besides the in situ one. It is hoped that this review will help to understand the pros of RS consumption as an ingredient of MeD food. Consequently, new future research directions could be explored for developing advanced dietary strategies to prevent non-communicable diseases, including colon cancer.
抗性淀粉（RS）是在小肠中无法被消化的淀粉部分。RS分为五个亚型（RS1 - RS5），其中一些天然存在于植物性食物中，而其他亚型可能由多种加工条件产生。不同的RS亚型在加工食品中广泛存在，但其生理效应取决于其结构特征。在本研究中，对食物、营养和生物化学进行了总结，以评估属于地中海饮食（MeD）的食物中RS的类型和含量。然后，讨论了食用RS对健康的益处，重点关注其增强血糖控制的能力。RS进入大肠，在那里被微生物群发酵，产生短链脂肪酸作为主要终产物，这些短链脂肪酸除了对局部有影响外，还具有全身健康效应。希望这篇综述有助于理解将RS作为MeD食物成分食用的益处。因此，可以探索新的未来研究方向，以制定先进的饮食策略来预防包括结肠癌在内的非传染性疾病。
