Abstract: Resistant starch is also called anti-enzymatic starch. Although it can not be digested and absorbed in the human small intestine, it can be fermented in the large intestine to produce short-chain fatty acids and their degradation products that are beneficial to the human body. Resistant starch not only has excellent physiological functions such as preventing intestinal disease, stabilizing blood glucose levels after meals, reducing cholesterol, and inhibiting fat accumulation, but also has unique food processing characteristics such as white color, high thermal stability, and low water holding capacity. So it is widely used in the food industry. In this paper, the physiological functions of resistant starch and its applications in food are reviewed in order to make further efforts to explore the potential application value of resistant starch in medicine, feed and other industries.