Barley: properties of barley

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Introduction

There is talk of a real boom in barley: in recent years, the market demand for barley has grown exponentially. The question of the oldest cereal in the world - it should be emphasized - is not so much related to its medicinal properties, rather it is a reflection of a marked media propaganda: in any case, what really matters is that barley is increasingly present in tables of the world population, is a useful food to preserve the well-being of the organism and is a source of beneficial properties, as well as being particularly pleasant to the taste.

In this final article we will critically analyze the beneficial properties of barley, also studying its salient nutritional characteristics.

Nutritional values

Compared to corn, the nutritional composition of barley is very similar, unlike, however, the higher protein quantity (10.3% compared to 9.2% in corn) and the lower lipid quantity (1.4% in barley compared to 3.8% for corn). Carbohydrates amount to about 70%, while fibers are calculated around 9%; the remaining 12% is made up of water. 100 grams of pearl barley bring about 319 Kcal.
Among the mineral salts we cannot forget phosphorus (189mg / 100g of barley), potassium (120mg / 100g of product), magnesium (79mg), iron, calcium, silicon and zinc: for this reason, barley boasts remineralizing properties. In addition to mineral salts, barley contains a fair amount of vitamins, in particular vitamin E (tocopherols and tocotrienols) and group B (B1, B2, B3); vitamins A and C are not present.

Active principles

The kernels of barley, in addition to containing large quantities of proteins, starches, simple sugars, vitamins and dextrins, are also characterized by prolamins, such as edestin and hordein.
The leaves and the sprouts of barley, besides containing also hordenin, also have the gramina, another alkaloid molecule; tricine and lutonarin (glycosylated flavonoid molecules) and hemicellulose have also been isolated from the leaves.
Beta-glucan is a useful substance to slow down the absorption of carbohydrates from other foods: it is therefore used to lower blood sugar.
The beneficial properties of barley are also due to the presence of mucilage.

Property

Already Hippocrates, in his writings, praised "barley for its medicinal properties:" [...] the decoction of barley was chosen among the cereal foods in these acute diseases [...]..”
Indeed, the benefits praised by Hippocrates do not stray too far from reality; but let's see in more detail the properties attributed to barley.
In case of inflammation of the gastro-intestinal and urinary tract, barley acts as an anti-inflammatory and emollient, able to relieve gastric discomfort and relax the intestinal walls; it is also useful for relieving pancreatic and biliary disorders, as well as exerting a beneficial action against intestinal mucosal infections.
Due to the presence of fibers, barley is an excellent regulator of intestinal function, particularly indicated in case of constipation and sluggish intestine (laxative-stimulating properties).
The +, used for gargling, is useful in case of inflammation of the oral cavity. Barley extract is also used to prepare sweets against sore throats: not surprisingly, one of the most important properties of this cereal is precisely that of relieving inflammation of the oral cavity.
Indicated to promote digestion in children, the elderly and in subjects suffering from dyspepsia (digestive properties); in a similar way, the decoction of barley is indicated for the states of convalescence and physical weakness.
Due to its richness in minerals, as we have seen, barley has a discreet mineralizing action; phosphorus also stimulates intellectual abilities, acting in synergy with potassium, magnesium, iron and calcium, while silicon exerts a mild sedative activity .
Phosphorus also carries out its properties as a good remineralizer of the bones.
In ancient times, the gold decoction was also recommended for compresses (topical application) against skin irritation and red eyes.
The administration of barley is also recommended for women who breastfeed their baby, due to its galactogenic abilities, which are therefore useful for promoting milk production thanks to the regulation of estrogen production.
Recently, it has been observed that some substances isolated from barley (including tocotrienol) are able to inhibit the synthesis of bad cholesterol by the liver, thus exerting their cholesterol-lowering properties.
For those who love coffee but must avoid it because of its exciting effect, the so-called "coffee" of barley is recommended, lacking these properties.

Other articles on "Barley: properties of" barley "

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2. Barley in brief, Summary on barley and its properties

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