A specially developed strain of barley, high in<unk> <unk>  <unk>  is<unk> , including its degradation products, that escapes from digestion in the small intestine of healthy individuals.<unk>  occurs naturally in foods, but it can also be added as part of dried raw foods, or used as an additive in manufactured foods. Some types of<unk>  <unk> 1,<unk> 2 and<unk> 3) are fermented by the large intestinal microbiota, conferring benefits to human health through the production of short-chain fatty acids, increased bacterial mass, and promotion of butyrate-producing bacteria.<unk>  has similar physiological effects as dietary fiber, behaving as a mild laxative and possibly causing flatulence.
Resistant starch
Titratable acid
Salicylate sensitivity
Acid-fastness
Oat sensitivity
Glycoside
Hematinic
Cold sensitivity