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Resistant starch (RS) is starch and starch degradation products that escape from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods but is also added to foods by the addition of isolated or manufactured types of resistant starch. Some types of resistant starch (RS1, RS2 and RS3) are fermented by the large intestinal microbiota, conferring benefits to human health through the production of short-chain fatty acids, increased bacterial mass, and promotion of butyrate-producing bacteria. Resistant starch functions as a mild laxative and consuming it can lead to flatulence at high doses.〔 == Origin and history == The concept of resistant starch arose from research in the 1970s and is currently considered to be one of three starch types: rapidly digested starch, slowly digested starch and resistant starch, each of which may affect levels of blood glucose. The Commission of the European Communities has supported research eventually leading to a definition of resistant starch.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Resistant starch」の詳細全文を読む スポンサード リンク
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