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A critical review on anti-diabetic and anti-obesity effects of dietary resistant starch
- Source :
- Critical Reviews in Food Science and Nutrition. 59:3019-3031
- Publication Year :
- 2018
- Publisher :
- Informa UK Limited, 2018.
-
Abstract
- "Diabesity" is the term to illustrate the interdependent relationship between obesity and diabetes. About 80% of the diabetic patients are diagnosed with obesity. Diabesity can be prevented by dietary interventions, especially by incorporating sufficient amount of resistant starch (RS). In the past few decades, RS has inspired the researchers due to its various health benefits. Differing from digestible starch, RS remains undigested in the small intestine, but in the large intestine, it is subjected to fermentation. This review intends to encapsulate the current information related to the dietary RS on diabetes and obesity. RS attenuate hyperglycemic, hyperinsulinemic and hyperlipidemic response in various subjects by restricting gluconeogenesis, bolstering glycogenesis, maintaining glucose and lipid homeostasis and ameliorating pancreatic dysfunction. Various food products were fortified with RS to enhance its dietary intake and were found to exhibit positive impact on human and animal models. This review identified and summarized the research gaps in the available literature.
- Subjects :
- Dietary Fiber
medicine.medical_specialty
food.ingredient
030309 nutrition & dietetics
Industrial and Manufacturing Engineering
03 medical and health sciences
0404 agricultural biotechnology
food
Internal medicine
Diabetes mellitus
Diabetes Mellitus
medicine
Animals
Humans
Hypoglycemic Agents
Obesity
Resistant starch
0303 health sciences
business.industry
Research
Starch
04 agricultural and veterinary sciences
General Medicine
medicine.disease
040401 food science
Small intestine
Diet
Glycemic index
Endocrinology
medicine.anatomical_structure
Gluconeogenesis
Glycogenesis
Anti obesity
Models, Animal
Anti-Obesity Agents
business
Food Science
Subjects
Details
- ISSN :
- 15497852 and 10408398
- Volume :
- 59
- Database :
- OpenAIRE
- Journal :
- Critical Reviews in Food Science and Nutrition
- Accession number :
- edsair.doi.dedup.....de4e419921b633f092e6d0c100d2124e