Resistant Starch: Advances and Applications in Nutrition for Disease Prevention

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Resistant Starch: Advances and Applications in Nutrition for Disease Prevention is written by Hongliang Zeng and published by Frontiers Media SA. It's available with International Standard Book Number or ISBN identification 2832565379 (ISBN 10) and 9782832565377 (ISBN 13).

Resistant starch (RS) is a type of dietary fiber that has garnered significant attention for its potential health benefits and applications in nutrition. It resists digestion in the small intestine and reaches the large intestine, where it undergoes fermentation by gut microbiota. This process produces various beneficial byproducts, such as short-chain fatty acids (SCFAs), which have been linked to numerous health-promoting effects. The unique properties of resistant starch make it an intriguing field of research, particularly regarding its potential role in disease prevention. This special issue aims to explore the advances and applications of resistant starch in nutrition for disease prevention. It seeks to gather the latest research on various aspects of resistant starch, including its types and sources, digestive fate and metabolic effects, gut microbiota modulation, and its potential role in preventing diseases such as obesity, diabetes, cardiovascular diseases, and cancer. Potential Topics of Interest including but not limited to: 1. Types and Sources of Resistant Starch: • Classification and characterization of different types of RS • Food sources rich in RS and their nutritional profiles • Novel sources or innovative methods for increasing RS content in food products 2. Digestive Fate and Metabolic Effects of Resistant Starch: • Mechanisms of RS digestion and fermentation in the gastrointestinal tract • Metabolic effects of RS on glycemic control, lipid metabolism, and energy balance • Effects of RS on postprandial glucose and insulin responses 3. Gut Microbiota Modulation by Resistant Starch: • Influence of RS on gut microbiota composition and diversity • Production of short-chain fatty acids (SCFAs) by gut microbiota from RS fermentation • Interactions between RS, gut microbiota, and host health 4. Resistant Starch and Disease Prevention: • Epidemiological studies linking RS consumption to the prevention of obesity, diabetes, cardiovascular diseases, and colorectal cancer • Mechanisms underlying the protective effects of RS in disease prevention • Clinical trials evaluating the efficacy of RS interventions in disease management and prevention