Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits
Jiayan Zhang, Huan Deng, Juan Bai, Xinghua Zhou, Yansheng Zhao, Ying Zhu +3 more
Critical Reviews in Food Science and Nutrition
Abstract
Barley is one of the world's oldest cereal crops forming an important component of many traditional diets. Barley is rich in a variety of bioactive phytochemicals with potentially health-promoting effects. However, its beneficial nutritional attributes are not being fully realized because of the limited number of foods it is currently utilized in. It is therefore crucial for the food industry to produce novel barley-based foods that are healthy and cater to customers' tastes. This article reviews the nutritional and functional characteristics of barley, with an emphasis on its ability to improve glucose/lipid metabolism. Then, recent trends in barley product development are discussed. Finally, current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing are discussed.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
barley is rich in bioactive phytochemicals
“Barley is rich in a variety of bioactive phytochemicals with potentially health-promoting effects.”
barley has the ability to improve glucose/lipid metabolism
“This article reviews the nutritional and functional characteristics of barley, with an emphasis on its ability to improve glucose/lipid metabolism.”