Handbook of Dietary Phytochemicals 2019
DOI: 10.1007/978-981-13-1745-3_48-1
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Starch

Abstract: Starch, a common constituent of higher plants, is the major form in which carbohydrates are stored. This chapter first introduces chemistry structure, synthesis, digestion, metabolism, and bioavailability of starch. Based on its digestion rate and extent, starch is classified into rapidly digestible starch, slowly digestible starch, and resistant starch. Resistant starch cannot be digested in the small intestine but can be fermented in the large intestine. This chapter introduces five kinds of resistant starch… Show more

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Cited by 2 publications
(1 citation statement)
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“…Starch is a natural polymer that composed of glucose linked by α-1, 4 and α-1, 6, and is the most abundant storage polysaccharide in plants (Hu & Miao, 2020). In addition, starch is the main component of most foods as well as a raw material in industrial production.…”
Section: Introductionmentioning
confidence: 99%
“…Starch is a natural polymer that composed of glucose linked by α-1, 4 and α-1, 6, and is the most abundant storage polysaccharide in plants (Hu & Miao, 2020). In addition, starch is the main component of most foods as well as a raw material in industrial production.…”
Section: Introductionmentioning
confidence: 99%