Abstract:Glucose homeostasis is essential for human health with its critical role for the normal function of the central nervous system.Starch is one important glucose-producing carbohydrate in foods,and its digestion extent and glucose release rate reflect its nutritional property which is affected by both the botanical sources and food processing.Based on the rate of digestion,starch has been classified into rapidly digestible starch(RDS),slowly digestible starch(SDS) and resistant starch(RS).Scientific evidence supports that SDS,as the intermediate portion of starch digestion,might prevent the occurrence of many chronic diseases due to its mild effects on glucose homeostasis regulatory systems.However,how to make starch with a slow digestion property is still under investigations.In the current review,the structure and mechanism of SDS will be discussed,and it is expected that this review will contribute to the further development of SDS,and an earlier realization of its potential benefits to improve human health.
