Polynesian Breadfruit (Artocarpus altilis): Resistant Starch Amylose, Low-Glycemic Satiety, and Ancestral Pacific Energy

The Tree That Fueled the Greatest Oceanic Explorers

Famous in maritime history for the mutiny on HMS Bounty, Breadfruit (Artocarpus altilis), known in Polynesia as \'Ulu, is a colossal tropical tree that produces football-sized starchy fruits with a warm baked-bread aroma.

1. High-Amylose Resistant Starch ($RS$)

• Low Glycemic Index (GI $\approx 45–50$): When cooked and cooled, Breadfruit starches undergo retrogradation into Type 3 Resistant Starch, which resists small-intestine enzymatic breakdown and travels into the colon to generate butyrate and promote metabolic satiety.
• Rich in Potassium and Carotenoids: Supports natural fluid balance during hot tropical conditions.

2. References & Clinical Citations

• Ragone, D. (1997). Breadfruit: Artocarpus altilis (Parkinson) Fosberg. International Plant Genetic Resources Institute.
• Liu, Y., et al. (2020). Nutritional and functional properties of breadfruit: A comprehensive review. Trends in Food Science & Technology, 103, 313-324.

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