Oligomeric procyanidins (OPCs) were studied for their effects on the retrogradation of maize starch with different amylose/amylopectin ratios. The results showed that OPCs can slow down the retrogradation process of maize starches, especially in low concentrations. This effect varied depending on the type of starch used. High-amylose maize starch had the strongest interaction with OPCs, leading to the formation of resistant structures during enzymatic digestion. These findings suggest that OPCs could be useful in preventing starch retrogradation and forming resistant structures in maize starches.