International Journal of Science, Engineering and TechnologyAuthors: Sharma Priyanka, Sharma Shilpi
Abstract: Retrograded resistant starch is formed through the realignment of molecular chains into crystalline structures when gelatinized starch is cooled. Interest in utilizing resistant starch for the prevention and management of NCDs has increased significantly over recent years. This naturally occurring starch fraction resists digestion in the small intestine and functions like dietary fiber, conferring metabolic and physiological benefits important for long-term health. Its slow digestibility supports better glycemic control by reducing postprandial blood glucose spikes, enhancing insulin sensitivity, making it a nutraceutical dietary component with a very promising preventive role against type 2 diabetes. It further promotes satiety and modulates energy intake, contributing to effective weight management, thereby reducing obesity risk. Retrograded starch is fermented as a substrate for beneficial gut microbiota within the colon, in a process that produces short-chain fatty acids, which include butyrate, important in strengthening intestinal integrity, promoting anti-inflammatory effects, and potentially reducing the risk of colorectal cancer. Its positive influence on lipid metabolism and inflammatory markers supports cardiovascular health. Being resistant to the usual cooking and cooling processes, retrograded resistant starch has great potential for a wide range of applications in improving the functional and nutritional value of various food products. In summary, enhancing dietary retrograded resistant starch intake is a practical, natural, and effective strategy against the global burden of NCDs by improving metabolic regulation and gut health.
