Asian Journal of Research In Chemistry

Barley (Hordeum vulgare Linn.) was one of the first domesticated grains in the Fertile Crescent, in Western Asia near the Nile river of North East Africa. It is used as animal fodder, source of fermentable material for beer distilled beverages, soups and stews. Barley grains are commonly made into malt in a traditional and ancient method of preparation. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is high in maltose; it contains valuable chemical constituents and is used more and more frequently for production of human food. It is rich in soluble fiber components especially β-glucans, which are effective in lowering serum cholesterol as well as in regulating blood glucose level. It has been reported that barley possessed anti-inflammatory, antilactagogue, diuretic, antioxidant, aphrodisiac, antiviral, antiprotozoal, astringent, demulcent, digestive, expectorant, febrifuge, antimutagenic, hypocholesterolemic, emollient, refrigerant, sedative, stomachic, tonic properties, used as a poultice for burns and wounds.