Potential Therapeutic Effect of Barley on Cardiovascular Diseases
Journal Title: DIET FACTOR - Year 2022, Vol 3, Issue 02
Abstract
Barley is a fantastic food option for those with various illnesses as well as for those who want to lead a healthy lifestyle. This cereal is a great source of soluble dietary fiber, particularly beta glucans, and it also includes vital vitamins and minerals. For its excellent antioxidant activity and as a source of vitamins and minerals, green barley is advised. Depending on phytonutrients such as -glucan, phenolics, flavonoid, lignans, tocols, sitosterol, and folic, regular consumption of whole wheat grain and its hydroethanolic extracts decreases the risk of chronic ailments (hyperglycemia, malignancy, overweight, cardiac disease. Barley and its products in a recent year had gain an importance due to its counteractive components which play potent role against cardiovascular diseases by lowering down the oxidative stress and improving High density lipoprotein further Lowering down low-density lipoprotein, VLDL ratios further regulating insulin levels and lowering down the spike in blood glucose levels showing potent anti-oxidative and cardiovascular functions. Due to their abundance in these nutrients, barley is effective in promoting healthy bodily function. To enjoy all of the advantages of barley, barley grain is a wonderful option.
Authors and Affiliations
Madiha Khan Niazi University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan Farooq Hassan Punjab Healthcare Commission (PHC), Lahore, Pakistan Sahar Imran University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan Zainab Saeed University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan Khadija Riaz University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan Zuha Sohail University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan Muhammad Amjed Ismail Faculty of Eastern Medicine, Hamdard University, Karachi, Pakistan
Keywords
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- EP ID EP713157
- DOI https://doi.org/10.54393/df.v3i02.58
- Views 80
- Downloads 0
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