Amido resistente

Amido resistente é um amido que escapa da digestão no intestino delgado de indivíduos saudáveis.^[1]^[2] O amido resistente ocorre naturalmente nos alimentos, mas também pode ser usado como aditivo em alimentos industrializados.^[3]

Alguns tipos de amido resistente são fermentados pela microbiota do intestino grosso, conferindo benefícios à saúde humana através da produção de ácidos graxos de cadeia curta, aumento da massa bacteriana e promoção de bactérias produtoras de butirato.^[4]

O amido resistente tem efeitos fisiológicos semelhantes aos da fibra dietética, comportando-se como um laxante suave e possivelmente causando flatulência.^[5]^[6]

↑ Asp NG. (1992). «Resistant starch. Proceedings from the second plenary meeting of EURESTA: European FLAIR Concerted Action No. 11 on physiological implications of the consumption of resistant starch in man. Crete, 29 May-2 June 1991». European Journal of Clinical Nutrition. 46 (Suppl 2): S1–148. PMID 1425538
↑ Topping, D. L.; Fukushima, M.; Bird, A. R. (2003). «Resistant starch as a prebiotic and synbiotic: state of the art». Proceedings of the Nutrition Society. 62 (1): 171–176. PMID 12749342. doi:10.1079/PNS2002224
↑ National Academy of Sciences. Institute of Medicine. Food and Nutrition Board. (2005). Chapter 7 Dietary, Functional, and Total Fiber in Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids. Washington DC, USA: National Academies Press. pp. 339–421. ISBN 978-0-309-08525-0
↑ Brouns, Fred; Kettitz, Bernd; Arrigoni, Eva (2002). «Resistant starch and "the butyrate revolution"». Trends in Food Science & Technology. 13 (8): 251–261. doi:10.1016/S0924-2244(02)00131-0
↑ Elsevier, Dorland's Illustrated Medical Dictionary, Elsevier.
↑ Grabitke, Hollie A.; Slavin, Joanne L. (2009). «Gastrointestinal Effects of Low-Digestible Carbohydrates». Critical Reviews in Food Science and Nutrition. 49 (4): 327–360. PMID 19234944. doi:10.1080/10408390802067126

[1] Asp NG. (1992). «Resistant starch. Proceedings from the second plenary meeting of EURESTA: European FLAIR Concerted Action No. 11 on physiological implications of the consumption of resistant starch in man. Crete, 29 May-2 June 1991». European Journal of Clinical Nutrition. 46 (Suppl 2): S1–148. PMID 1425538

[Topping_Review-2] Topping, D. L.; Fukushima, M.; Bird, A. R. (2003). «Resistant starch as a prebiotic and synbiotic: state of the art». Proceedings of the Nutrition Society. 62 (1): 171–176. PMID 12749342. doi:10.1079/PNS2002224

[DRI_Fiber_chapter-3] National Academy of Sciences. Institute of Medicine. Food and Nutrition Board. (2005). Chapter 7 Dietary, Functional, and Total Fiber in Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids. Washington DC, USA: National Academies Press. pp. 339–421. ISBN 978-0-309-08525-0

[Brouns_butyrate_review-4] Brouns, Fred; Kettitz, Bernd; Arrigoni, Eva (2002). «Resistant starch and "the butyrate revolution"». Trends in Food Science & Technology. 13 (8): 251–261. doi:10.1016/S0924-2244(02)00131-0

[Dorlands-5] Elsevier, Dorland's Illustrated Medical Dictionary, Elsevier.

[Grabitske_and_Slavin-6] Grabitke, Hollie A.; Slavin, Joanne L. (2009). «Gastrointestinal Effects of Low-Digestible Carbohydrates». Critical Reviews in Food Science and Nutrition. 49 (4): 327–360. PMID 19234944. doi:10.1080/10408390802067126

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