16th century edition of Virgil with Servius' commentary printed to the left of the text. Maurus Servius Honoratus was a late fourth-century and early fifth-century grammarian, with the contemporary reputation of being the most learned man of his generation in Italy; he was the author of a set of commentaries on the works of Virgil.
Resistant starch is a type of starch that isnât fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria. This may lead to some unique health benefits. To get the most from resistant starch, choose whole, unprocessed sources of carbohydrate such as whole grains, fruits, vegetables, and beans/legumes.
Resistant starch (RS) is any starch or starch digestion products that are not digested and absorbed in the stomach or small intestine and pass on to the large intestine. RS has been categorized into four types: 1  RS1 â Physically inaccessible or undigestible resistant starch, such as that found in seeds or legumes and unprocessed whole grains. 2  RS2 â Resistant starch is inaccessible to enzymes due to starch conformation, as in high amylose corn starch.