Pigmented Cereals and Millets: Bioactive Profile and Food Applications
Chapter 4: Pigmented Barley: Phytochemical Composition, β-Glucan Content, and Applications
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Published:17 Feb 2023
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Special Collection: 2023 ebook collection
Roshanlal Yadav, Prixit Guleria, Ashwani Kumar, 2023. "Pigmented Barley: Phytochemical Composition, β-Glucan Content, and Applications", Pigmented Cereals and Millets: Bioactive Profile and Food Applications, Sneh Punia Bangar, Sajid Maqsood, Anil Kumar Siroha
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Recently, minor bioactive compounds and carotenoids, phenols, flavonoids, and anthocyanins have attracted massive interest from food manufacturers and researchers because of their disease-preventing and health-promoting properties. Various epidemiological studies confirmed that long-term consumption of plant-derived polyphenols could defend against different diseases such as brain and immune disorders, cardiovascular diseases, cancers, osteoporosis, diabetes, and numerous neurodegenerative diseases.1,2 In this respect, pigmented cereals may be considered a natural source of bioactive compounds in the diet because they are staple foods and were utilized to develop new value-added food products.2 Among all the cereals, barley is the most cultivated crop globally (12% of total cereal cultivated), ranking fourth among cereal grains after wheat, rice, and maize, and it is the most historical plant grown globally.3 This cultivated barley crop has diverse uses; most of the portions, i.e. about 65% is generally used in animal feed, 33% is used for malting, while only 2% is directly used for the consumption of human beings.4