领学术科研之先，创食品科技之新
—— 中国食品杂志社
Resistant starch (RS) comprises starch fractions that resist digestion in the small intestine and reach the colon, where they are fermented by the microbiota. Resistant starch harbors functional properties and health-promoting ingredients that can regulate blood glucose and lipid levels, prevent cancer, and enhance the quality of life. Consequently, new technologies for the preparation of RS are continually being developed to support its industrial production. This review describes the structural and nutritional properties of RS and examines recent advancements in RS preparation methods. Emphasis is placed on how RS structure influences its properties and the physiological mechanisms in vivo. This review aims to stimulate further research into the preparation methods, functional characteristics, and utilization of RS, thereby supporting ongoing developments in the food industry.
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