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Health related benefits of barley as prebiotic in our diet
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Health related benefits of barley as prebiotic in our diet


17th International Conference on Food & Nutrition

May 22-24, 2017 Las Vegas, USA

Naima Khalid

University of Agriculture, Pakistan

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Barley has new functional and nutritional properties, so it has high acceptance in our diet. It was used as a staple food in past. It is used as a whole dehulled grain as well as a flour and semolina. It is used to prepare bread, soups and couscous. Barley has a major component known as β glucan. It is an essential component of soluble fiber suggested for hypoglycemia, hypercholesterolemia and used to reduce chemically induced colon cancer. Barley has recently gained commercial attention and attracted research due to its high content of β-glucan. It has efficient antioxidant activity. β-glucan is used in cholesterol reduction, glucose metabolism and improved gastrointestinal function. β-glucan acts as soluble fiber and plays an important role in the digestive tract as a prebiotic. It is used to maintain the colonic environment and a healthy colon wall, where it is available for fermentation by probiotics. Soluble fiber-based prebiotics are important health-promoting functional foods. Soluble fibers are mainly oligosaccharides (e.g. fructo-oligosaccharides) and polysaccharides such as β-glucan, plant gums and arabinoxylans. It is not digested in stomach and small intestine. It is mainly intact into the colon, where it is available for microbial fermentation.

Biography :

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