Highland barley: Chemical composition, bioactive compounds, health effects, and applications

• Published in: Food research international Vol. 140; p. 110065
• Main Authors: Obadi, Mohammed, Sun, Jun, Xu, Bin
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.02.2021
• Subjects: Anti-dyslipidemia activities; Dietary fiber; Highland barley; Hypoglycemic activity; Phenolic acids; β-glucan; Hypoglycemic activity; β-glucan; Anti-dyslipidemia activities; Highland barley; Dietary fiber; Phenolic acids
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.110065

[Display omitted] •This review summarized the updated studies on highland barley.•Highland barley is a strong source of phenolic compounds.•Highland barley β-glucan extraction could be expanded for industrialization.•Highland barley-based functional foods may help manage hyperlipidemia.•Future research trends were proposed. Highland barley (Hordeum vulgare, Poaceae) contains wide-ranging nutrients, such as bioactive carbohydrates and polyphenols, minerals, vitamins, phenolic, flavonoids, and β-glucan. The unique composition of highland barley contributes to its various health benefits, such as anti-inflammatory, anticancer, antidiabetic, antibacteria, antiobesity, antifatigue antiaging hyperglycaemia, and hyperlipidemia. Compared with various barley cultivars, highland barley contains higher amounts of bioactive components including β-glucan, thereby displaying greater efficiency in inhibiting/treating different disorders such as Alzheimer’s disease, heart disease, and cancers. This review describes the present knowledge on the chemical composition of highland barley and their biofunctions as researched by both in vitro and in vivo models. The food-industry uses of highland barley are gaining research interest because of its large β-glucan content. Indeed, the health-food applications of highland barley are increasing. Highland barley can further be developed as a sustainable crop to enhance human health.