ABSTRACT
In our research group’s studies using RS, we have mainly used an RS2 (Hi-Maize®260, National Starch and Food Innovation, Bridgewater, NJ). Hi-Maize®260 is a cornstarch product that is high in amylose (60%) compared
Contents
32.1 Introduction 453 32.2 Dietary Resistant Starch and Reduced Body Fat 454 32.3 Strategy to Reduce Dietary Dose of RS 456 32.4 Focus on the Large Intestine 458 32.5 Satiety or Energy Expenditure 458 32.6 Role of Gut-Derived GLP-1 Associated with Fermentation of RS 459 32.7 Knockout Mice 460 32.8 When RS is E¬ective and Not E¬ective in Reducing Body Fat 460 32.9 Summary 463 References 463
to traditional starches that are around 80% amylopectin and 20% amylose. ´e product assays as 59% …ber with traditional …ber measures and 56% RS [7] according to National Starch and evaluations. Our focus with dietary RS has been predominantly on reduction of body fat.
