17. Resistant Starch as A Contributor to the Health Benefits of Whole Grains

  1. Len Marquart,
  2. David R. Jacobs Jr.,
  3. Graeme H. McIntosh,
  4. Kaisa Poutanen and
  5. Marla Reicks
  1. David Topping,
  2. Anthony Bird,
  3. Shusuke Toden,
  4. Michael Conlon,
  5. Manny Noakes,
  6. Roger King,
  7. Gulay Mann,
  8. Zhong Yi Li and
  9. Matthew Morell

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277607.ch17

Whole Grains and Health

Whole Grains and Health

How to Cite

Topping, D., Bird, A., Toden, S., Conlon, M., Noakes, M., King, R., Mann, G., Li, Z. Y. and Morell, M. (2007) Resistant Starch as A Contributor to the Health Benefits of Whole Grains, in Whole Grains and Health (eds L. Marquart, D. R. Jacobs, G. H. McIntosh, K. Poutanen and M. Reicks), Blackwell Publishing Professional, Ames, Iowa, USA. doi: 10.1002/9780470277607.ch17

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 19 JAN 2007

ISBN Information

Print ISBN: 9780813807775

Online ISBN: 9780470277607

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Keywords:

  • resistant starch;
  • whole grains;
  • cardiovascular disease;
  • dietary fiber;
  • short-chain fatty acids

Summary

This chapter contains section titled:

  • Introduction

  • Historical Perspective

  • R.S., Lowered Small Intestinal Starch Digestibility, and Human Health

  • N.S.P., R.S., Large Bowel Fermentation, and Human Health

  • Whole Grain Starch Digestibility, S.C.F.A., and Energy

  • R.S., Dietary Protein, and Colo-Rectal Cancer Risk

  • Conclusions