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Sometimes called an ancient grain, barley (Hordeum vulgare) is said to be one of the first cereal grains ever cultivated by humans. Although not as popular as other whole grains like rice, wheat or oats, barley is just as nutritious and is loaded with health benefits.

Recently, something new and potentially beneficial about barley has attracted the attention of the scientific community. In a study published in ACS Central Science, a team from the University of Adelaide in Australia discovered a complex carbohydrate in barley that’s produced only by specific proteins. The first of its kind to be discovered in over 30 years, this polysaccharide, according to the researchers, may be of use in the food, biomedical and cosmetics industries.

A new form of carbohydrate?

Beta-glucan is a soluble dietary fiber that can be found in the cell walls of yeast, bacteria, algae and plants like oats and barley. Consumption of this fiber is linked to heart benefits, such as lower cholesterol levels. Today, it is marketed as a health supplement that also helps boost immune function.

While trying to identify proteins in barely that can produce beta-glucan, the researchers found two genes that, when expressed in high levels, produce a novel carbohydrate called a glucoxylan. This glucoxylan is a hybrid of glucose, which is found in plant cell walls, and xylose, a simple sugar found in dietary fiber.

The researchers confirmed that this carbohydrate is not a product of mutation and that it is present in different tissues in barley. In fact, they found previous studies that reported the presence of polysaccharides with similar chemical linkages in some species of Ulva, a genus of marine green algae commonly known as sea lettuce.

“Plant cell walls contain components that are of major interest for many industries such as renewable sources for energy production, composite materials or food products,” said Dr. Alan Little, the lead author of the study.

“We know that it can be found in the roots of barley suggesting it may play a role in plant growth or resistance to external stresses such as salinity or disease. By observing natural variation of the polysaccharide in different cereal crops we will aim to identify links to important agricultural traits,” he added.

Little and his team are hopeful that the new polysaccharide will prove to be just as useful and versatile as currently known ones. At present, polysaccharides like beta-glucan are widely used for improving the quality of dietary fiber in foods. They’ve also found applications in the field of medicine and in cosmetics.

The health benefits of barley

Barley has been cultivated for thousands of years and is believed to have originated in Ethiopia and southeast Asia. With its chewy texture and nutty flavor, barley can often be found in various foods, such as breads, soups, porridge, baked goods and even beer. This superfood also provides a variety of nutrients, including protein, vitamins B1 and B3, and minerals like selenium, phosphorus and magnesium, at a very affordable price.

Here are some notable health benefits offered by this nutritious grain:

• Helps curb appetite by promoting fullness
• Improves digestion
• May help prevent gallstones
• Helps reduce cholesterol levels
• Helps lower the risk of heart disease
• Helps lower blood sugar levels
• May help prevent colon cancer

Barley is easy to find in groceries and is also easy to add to your diet. Due to its high fiber content, barley is a healthy substitute to refined grains and can help you manage your weight. Add this superfood to your daily diet to boost your nutrient intake, reduce your food intake and prevent serious health problems like heart disease. To fully enjoy the health benefits of barley, opt for whole grain barley like hulled barley and avoid the pearled varieties.

Sources include:

ScienceDaily.com

Pubs.ACS.org

Healthline.com 1

Healthline.com 2

HuffingtonPost.com.au

GrainToGrain.com