The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS.

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World over, potatoes are being stored at [8][9][10][11][12]. This is the most common way of long-term (up to 6 to 9 months) storage of potatoes. The benefit of storing the potatoes within the temperature range of 8-12°C is minimum accumulation of sugars in stored potato tubers. In sub-temperate, sub-tropical and tropical countries of the world, short-term (3 to 4 months) storage of potatoes is being done by non-refrigerated traditional/on-farm methods. These short-and long-term storage methods keep the stored potatoes suitable not only for table purpose but also for processing. However, once the natural dormancy period of potato is over, the prevailing temperatures in these storage methods favour sprouting and sprout growth. Therefore, use of some sprout suppressant to check the sprout growth becomes essential under these methods of potato storage. CIPC [Isopropyl N-(3-chlorophenyl) carbamate] is the most wide spread and commonly used sprout suppressant on potatoes. CIPC has been in use for more than 50 years and research carried out over such a long period use of CIPC has not only enhanced our understanding of its properties and chemistry but also about the production and toxicological status of its metabolites/ degradation products. Today, various safety issues and concerns have surfaced primarily due to continuous and longterm use of CIPC. This review presents an appraisal on CIPC and explains the reasons for the long-time dependence on this chemical as a potato sprout suppressant. Issues like maximum residue limit and acceptable daily intake limit are being discussed for CIPC. This article brings an update on practical aspects of potato storage, residue levels of CIPC, efficacy of CIPC as sprout suppressant and health and environmental safety issues linked with CIPC and its metabolites. The aim of this article is to find possible solutions, way outs and future plans that can make the sprout suppression of potatoes safer and more risk free.