冷藏面包为何能降低升糖指数？ 冷藏面包之所以能降低升糖指数，主要得益于一种名为“抗性淀粉”（Resistant Starch）的物质。 王田解释说 ...

When starch is cooked in water and then cooled it changes shape. The new structure is resistant to enzymes in our body and so can’t be digested- it’s known as ‘resistant starch’.

There are five types of resistant starch: RS1 and RS2 are not digestible due to their structure; the starch is protected from the intestinal enzyme by granules or cell walls. This type of starch ...

Resistant starch is a type of carbohydrate that the ... can raise blood glucose levels almost as well as pure sugar because our digestive enzymes are so good at breaking it down," says Cockburn.

"Cooked starches ... can raise blood glucose levels almost as well as pure sugar because our digestive enzymes are so good at ...

Rice is one of the most important staple crops and an excellent starch-provider. Resistant starch (RS) has shown beneficial effects on diabetes, weight management and inflammatory bowel disease.