Summary
This narrative review synthesises the scientific evidence on barley as a functional food crop, highlighting its composition in dietary fibre (particularly β-glucan) and tocols compared to wheat, rice, and maize. The authors examine grain structure and nutrient distribution, document associations with protection against chronic diseases, and discuss modern processing, breeding, and agronomic strategies to enhance and extract functional components. The review positions barley as a cereal with substantial potential for healthy food development.
Regional applicability
Barley is a well-established crop in the United Kingdom with long agronomic history and existing food and beverage industries. The functional composition findings and processing recommendations are directly applicable to UK barley production and food innovation, though UK-specific agronomic conditions and breeding resources would determine practical implementation of nutrient enhancement strategies.
Key measures
Dietary fibre content (β-glucan), tocol concentration, nutrient composition, bioactive compound distribution within grain structure, health outcomes (hypertension, cardiovascular disease, diabetes protection)
Outcomes reported
The review examines barley grain structure, chemical composition, nutrient and functional components, and their health benefits. It also synthesises approaches for improving and utilising functional components through processing, breeding, and agronomic methods.
Topic tags
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