Unveiling the Benefits of Resistant Starch in Legumes: Overview of Current and Future Prospective

Abstract

Resistant starch has gained substantial attention in recent years due to its potential health benefits. Among the various sources of RS, legumes have appeared as a prominent and promising contributor. Legumes like beans, lentils, and chickpeas, comprise a unique composition that promotes the resistant starch formation during cooking and processing. The review begins by presenting an overview of resistant starch and its classification based on its structure and digestibility. The mechanisms by which legume‐based resistant starch impacts human health are discussed, including its potential role in controlling postprandial glucose and insulin responses, improve satiety, boost colonic health, and influence lipid metabolism. The promising role of resistant starch from legumes in controlling chronic diseases like obesity, cardiovascular disorders, and type 2 diabetes is also explored. This review briefly covers the recent advancements in regulating the starch biosynthesis pathway through the utilization of RNA interference (RNAi) and CRISPR/Cas9 techniques. In summary, the association between resistant starch and legumes offers a compelling pathway to enhance human health and mitigate the risk of chronic diseases. Legumes as a regular part of the diet can be a viable and effective approach to augment resistant starch intake and harness its potential health‐promoting effects.