Definition

Amylose is a polysaccharide that is one of the two components of starch. It makes of 20 to 30% of starch.

Health considerations

Amylose is fairly resistant to digestion, leading high-amylose starches to be classified as resistant starches. Resistant starch is considered a type of dietary fiber as it typically is not digested in the small intestine and moves onto the large intestine where it acts as a prebiotic. High amylose rice cultivars have a lower glycemic index. Chronic consumption of high-amylose foods was seen to regulate insulin levels in patients with high insulin levels.

Keep in mind

Starches derived from grains typically contain more amylose than starches derived from tubers. Long-grain rice, russet potatoes, and wheat contain more amylose than glutinous rice and waxy potatoes, for example.

May be found in

Starches, potatoes, rice, grains, legumes, corn, flours

References

European Journal of Clinical Nutrition
GMO Compass
The American Journal of Clinical Nutrition
Beneficial Microbes
The American Journal of Clinical Nutrition

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