What is the Origin of Resistant Starches?

The concept originated in nutritional biochemistry and gastroenterology, first identified through studies on carbohydrate digestibility and its impact on postprandial glucose response. The term "resistant" describes their physical property of resisting enzymatic hydrolysis by human digestive amylases. Subsequent research linked their fermentation products to systemic health benefits.

What is the Mechanism of Resistant Starches?

In the colon, resistant starches are fermented by the resident gut microbiota, yielding short-chain fatty acids (SCFAs), predominantly butyrate, propionate, and acetate. Butyrate is the primary fuel source for colonocytes, promoting mucosal barrier integrity and reducing local inflammation. Systemically, SCFAs influence hormonal signaling, improving peripheral insulin sensitivity and contributing to satiety regulation via the release of gut peptides.

Resistant Starches ∞ Area

Resistant Starches

Meaning

Resistant Starches are a category of complex carbohydrates that, unlike most starches, resist digestion in the small intestine and pass largely intact into the large intestine, where they function as fermentable dietary fiber. They are classified based on their structural properties and are critical modulators of gut health and metabolic function. Clinically, their inclusion in the diet is a strategy for improving insulin sensitivity and supporting a healthy gut microbiome.