Anshul Sinha, A. K. Meena, P. Panda, Bhavana Srivastava, M. D. Gupta, M. M. Padhi
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Anshul Sinha1, A. K. Meena1*, P. Panda2, Bhavana Srivastava1, M. D. Gupta1, and M. M. Padhi3
1National Research Institute for Ayurveda - Siddha Human Resource Development, Gwalior-474009
2National Research Institute of Ayurvedic Drug Development, Bhubaneswar, (India)
3Central Council for Research in Ayurvedic Sciences, New Delhi-110058, (India)
Volume - 5,
Issue - 10,
Year - 2012
Barley (Hordeum vulgare Linn.) was one of the first domesticated grains in the Fertile Crescent, in Western Asia near the Nile river of North East Africa. It is used as animal fodder, source of fermentable material for beer distilled beverages, soups and stews. Barley grains are commonly made into malt in a traditional and ancient method of preparation. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is high in maltose; it contains valuable chemical constituents and is used more and more frequently for production of human food. It is rich in soluble fiber components especially ß-glucans, which are effective in lowering serum cholesterol as well as in regulating blood glucose level. It has been reported that barley possessed anti-inflammatory, antilactagogue, diuretic, antioxidant, aphrodisiac, antiviral, antiprotozoal, astringent, demulcent, digestive, expectorant, febrifuge, antimutagenic, hypocholesterolemic, emollient, refrigerant, sedative, stomachic, tonic properties, used as a poultice for burns and wounds.
Cite this article:
Anshul Sinha, A. K. Meena, P. Panda, Bhavana Srivastava, M. D. Gupta, M. M. Padhi. Phytochemical, Pharmacological and Therapeutic Potential of Hordeum vulgare Linn. - A Review. Asian J. Research Chem. 5(10): October, 2012; Page 1303-1308.