Benefits of Barley
Fibre:
Unlike wheat, barley is a good source of both soluble and insoluble fibre. At a time when consumers are being encouraged to increase fibre and grain intake, barley foods or barley components added to other foods are a useful way to meet nutritional goals. One of the theories for the hypocholesterolemic effect is that the soluble fibre becomes viscous in the intestinal tract, thus interfering with the absorption of dietary cholesterol and fat.
Tocotrienols:
Barley has high concentrations of tocotrienols, compounds which act as antioxidants, and are capable of reducing serum LDL-cholesterol (one of the risk factors in cardiovascular disease). Tocotrienols act by repressing the activity of the first rate-limiting enzyme (HMG-CoA Reductase) in the liver, thus reducing cholesterol synthesis.
Beta-glucan:
Beta-glucans are carbohydrates distributed throughout the grain, with slightly higher concentrations in the outer layers of the kernel. “Waxy” barley varieties are higher in beta-glucans than other barleys. High beta-glucan levels in the waxy barley was believed to be one of the reasons for the improved blood glucose and lipid levels among diabetics in the clinical trial
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