Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, NC, USA.
J Food Drug Anal. 2017 Jan;25(1):148-161. doi: 10.1016/j.jfda.2016.08.002. Epub 2016 Nov 4.
Epidemiological studies have consistently shown that regular consumption of whole grain barley reduces the risk of developing chronic diseases. The presence of barley fiber, especially β-glucan in whole grain barley, has been largely credited for these health benefits. However, it is now widely believed that the actions of the fiber component alone do not explain the observed health benefits associated with the consumption of whole grain barley. Whole grain barley also contains phytochemicals including phenolic acids, flavonoids, lignans, tocols, phytosterols, and folate. These phytochemicals exhibit strong antioxidant, antiproliferative, and cholesterol lowering abilities, which are potentially useful in lowering the risk of certain diseases. Therefore, the high concentration of phytochemicals in barley may be largely responsible for its health benefits. This paper reviews available information regarding barley phytochemicals and their potential to combat common nutrition-related diseases including cancer, cardiovascular disease, diabetes, and obesity.
流行病学研究一直表明，经常食用全粒大麦可降低罹患慢性病的风险。全粒大麦中富含的膳食纤维，尤其是β-葡聚糖，在这些健康益处中发挥了重要作用。然而，人们现在普遍认为，仅膳食纤维的作用并不能完全解释与全粒大麦食用相关的观察到的健康益处。全粒大麦还含有植物化学物质，包括酚酸、类黄酮、木脂素、生育酚、植物固醇和叶酸。这些植物化学物质具有很强的抗氧化、抗增殖和降胆固醇能力，对于降低某些疾病的风险可能非常有用。因此，大麦中高浓度的植物化学物质可能是其具有健康益处的主要原因。本文综述了有关大麦植物化学物质及其防治癌症、心血管疾病、糖尿病和肥胖等常见营养相关疾病的潜力的现有信息。
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