Slowly digestible starch – its structure and health implications: a review

By U. Lehmann, F. Robin. 2007

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Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “High amounts of SDS and RS in legume starches could be linked with potential physiological benefits, such as a reduction of potential risk factors for the metabolic syndrome, diabetes management, protection against colonic cancer, mental performance, and satiety regulation (Morita et al., 1999; Saji”
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, background): “However, differences in bioaccessibility–bioavailability of nutrients, particularly micronutrients, at present cannot be correlated with differences in long-term health effects, except for the positive health effects of starch and its so-called slowly digestible fraction((405,406)).”
Impact of food processing on the glycemic index (GI) of potato products (2014, background): “Several attempts to generate RS by ANN and HMT have been reported in the literatures (Brumovsky & Thompson, 2001; Haralampu, 2000; Lehmann & Robin, 2007; Sajilata, Singhal, & Kulkarni, 2006; Vasanthan & Bhatty, 1998).”