Resistant starch from high amylose maize (HAM-RS2) and Dietary butyrate reduce abdominal fat by a different apparent mechanism
Obesity2013Vol. 22(2), pp. 344–348
Citations Over TimeTop 10% of 2013 papers
Kirk Vidrine, Jianping Ye, Roy J. Martin, Kathleen L McCutcheon, Anne M. Raggio, Christine Pelkman, Holiday Durham, June Zhou, Reshani Senevirathne, Cathy Williams, Frank L. Greenway, John W. Finley, Zhan‐Guo Gao, Felicia Goldsmith, Michael J. Keenan
Abstract
SB after its absorption into the blood appears to not affect production of PYY and GLP-1, while butyrate from fermentation in the cecum promotes increased PYY and GLP-1. Future studies with lower doses of RS and SB are warranted and the combination may be beneficial for human health.
Related Papers
- → Comparative Effects of Three Resistant Starch Preparations on Transit Time and Short-Chain Fatty Acid Production in Rats(2000)139 cited
- → Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle(2020)108 cited
- → Effect of storage on resistant starch content and in vitro starch digestibility of some pressure‐cooked cereals and legumes commonly used in India(2010)30 cited
- → Amylose Content and Physical Changes in Waxy Corn Starch Modification by Spontaneous Fermentation(2022)1 cited