Starch is the main carbohydrate for storing energy in plants and is widely found in foods such as grains, potatoes, and beans. Its core function is to provide energy for the human body and support the normal functioning of organs such as the brain and muscles by breaking down into glucose. It also has the functions of maintaining blood sugar stability and promoting digestive health.

1. The main functions and effects of starch
2. Providing basic energy

Starch is digested and broken down into glucose, which is the most direct source of energy for the human body. Especially for brain cells and the nervous system, glucose is almost the only available form of energy. During physical activities or high-intensity brain use, starchy foods can quickly replenish physical energy.

2. Regulating blood sugar balance

Some starches (such as resistant starch or slowly digestible starch) slowly release glucose in the intestines to avoid drastic fluctuations in blood sugar, which helps prevent diabetes and obesity. For example, starch in whole grains is more conducive to blood sugar control than refined starch.

3. Promoting intestinal health

Resistant starch (such as cooled potatoes and rice) cannot be absorbed by the small intestine. After entering the colon, it nourishes beneficial bacteria as a prebiotic, promotes the production of short-chain fatty acids, improves intestinal barrier function, and reduces constipation and colon cancer risks.

4. Assists in nutrient absorption and metabolism

The presence of starch can improve the utilization rate of nutrients such as protein and fat. For example, when starch is consumed together with protein, it can reduce the consumption of protein as energy and be used more efficiently for tissue repair.