Cited by 206Food composition and propertiesMicrobial Metabolites in Food BiotechnologyFood and Agricultural Sciences

Nutritional Implications Of Resistant Starch

Open access
Asp, N.-G, van Amelsvoort, J. M. M., Hautvast, J. G. A. J.·1996·Nutrition Research Reviews

Abstract

Differential scanning calorimetry (DSC) and X-ray diffraction analysis were performed as described by Leloup et al. (1992)

Integrity signals

Registry

Crossref · 10.1079/nrr19960004

Cites

115 of 115 references verified0 citation errors · 0 not checkable

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  • About 80-90% of ingested RS is fermented into SCFAs, particularly butyrate, propionate, acetate, isovalerate, valerate, and isobutyrate.

    “They include the different forms of RS (physically entrapped, native, retrograded, or chemically modified starch) with about 80–90% of the ingested RS being fermented into SCFAs, particularly not only butyrate, but also propionate, acetate, isolvalerate, valerate, and isobutyrate (Cummings and Macfarlane, 1991; Asp et al., 1996).”

    From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Asp et al., 1996

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Authors
Asp, N.-G., van Amelsvoort, J. M. M., & Hautvast, J. G. A. J.
Affiliations
  • Lund University (SE)
  • Wageningen University & Research (NL)
Venue
Nutrition Research Reviews
Published
1996-01
Volume
9
Issue
1
Pages
1-31
ISSN
  • 0954-4224 (ISSN-L)
  • 1475-2700
OpenAlex
W2125791044
Cited by
206
References
119
Citations by year
2025: 5 · 2024: 3 · 2023: 4 · 2022: 3 · 2021: 7 · 2020: 9 · 2019: 4 · 2018: 7 · 2017: 8 · 2016: 7 · 2015: 9 · 2014: 11 · 2013: 11 · 2012: 9
FWCI
4.23
Type
journal article
Language
en
Open access
Locations
  • Nutrition Research Reviews (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
resistant starch, nutritional implications, dietary fiber, starch digestibility

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