amylose

• alias: amylose
• 
• amylose is a polysaccharide composed of glucose molecules linked by α-1,4-glycosidic bonds. it is one of the two main components of starch (the other being amylopectin) and is known for its linear structure and slow digestion rate, which contributes to its role in resistant starch.

• chemical properties

  • molecular weight: varies, typically between 10,000 and 500,000 g/mol depending on the source.
  • density: not widely reported.
  • solubility: insoluble in cold water; forms a gel-like structure when heated in water.
  • chemical formula: (C₆H₁₀O₅)ₙ (n varies depending on polymer length).

• usefulness in medicine

  • amylose is a significant component of resistant starch, which acts as a prebiotic by promoting the growth of beneficial gut bacteria.
  • it has alow glycemic index, making it beneficial for managing diabetes and blood sugar levels.
  • amylose supports digestive health by slowing down digestion and improving gut motility.
  • it may reduce the risk of colon cancer by producing short-chain fatty acids (e.g., butyrate) during fermentation in the gut.

• antibacterial and antimicrobial activity

  • while amylose itself does not exhibit direct antimicrobial properties, its fermentation products (e.g., butyrate) indirectly support gut health and inhibit the growth of harmful bacteria.

• research links

  • amylose and digestive health
  • amylose and resistant starch benefits