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Turkish Journal of Agriculture and Forestry

Abstract

This review article investigated the antiinflammatory properties of barley, emphasizing its benefits beyond diabetes management. Barley, historically valued for its nutritional and medicinal properties, is rich in bioactive compounds such as beta-glucans, phenolic acids, and flavonoids. These compounds are known for their significant antioxidant and antiinflammatory activities. This study highlights the multifaceted mechanisms through which barley reduces systemic inflammation, including the enhancement of gut microbiota composition, the production of beneficial short-chain fatty acids, and the modulation of immune responses. Beta-glucans in barley lower cholesterol, and regulate glucose levels, while phenolic acids and flavonoids inhibit proinflammatory enzymes and cytokines, thereby reducing oxidative stress and inflammation. Barley has been shown to effectively decrease inflammatory markers such as tumor necrosis factor-α and resistin, improves insulin sensitivity, and enhances glycemic control. Barley extracts show promising results in lowering proinflammatory cytokines and nitric oxide production, indicating their potential in managing various inflammatory conditions. Additionally, barley sprouts and leaves are rich in phenolic and flavonoids, which further contribute to their antiinflammatory effects by suppressing the expression of inflammatory cytokines and enzymes. The implications for public health are significant. Incorporating barley into the diet as a functional food offers a natural strategy to combat chronic inflammation and related diseases, including cardiovascular diseases, obesity, and cancer. Future research should aim to identify the specific bioactive components responsible for these effects, assess their bioavailability, and validate these findings through well-designed clinical trials in diverse human populations. Understanding the optimal forms and dosages of barley will enhance its therapeutic applications. This study provides a foundation for further exploration and development of barley-based functional foods and supplements aimed at mitigating inflammation-related conditions, thereby improving overall health outcomes. These findings align well with current nutritional guidelines that emphasize the importance of whole grains and fiber-rich foods in a balanced diet.

Author ORCID Identifier

HAFIZ GHULAM MUHU DIN AHMED: 0000-0001-9104-3791

ADNAN NOOR SHAH: 0000-0002-3722-8848

MUHAMMAD AHTASHAM MUSHTAQ: 0009-0003-3035-431X

XIAOMENG YANG: 0000-0002-0686-6687

JIAZHEN YANG: 0000-0003-2201-3059

XIA LI: 0000-0001-8556-5964

LI’E YANG: 0009-0000-4158-6499

XIAOYING PU: 0000-0001-7835-5678

YAWEN ZENG: 0000-0001-7616-9177

DOI

10.55730/1300-011X.3280

Keywords

Barley, human, health, diabetic, food, antiinflammatory

First Page

468

Last Page

484

Publisher

The Scientific and Technological Research Council of Türkiye (TÜBİTAK)

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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