The antidiabetic potential of barley

Researchers have shown that barley (Hordeum vulgare), which is commonly included in people’s diets, has antidiabetic potential. This study, which was published in the Journal of Ayurveda and Holistic Medicine, looked at barley’s in vitro hypoglycemic potential, which is the ability to reduce blood sugar levels.

  • Alpha-amylase and alpha-glucosidase are enzymes that increase blood sugar levels by releasing glucose from dietary carbohydrates, such as starch. Many hypoglycemic substances work by inhibiting these two enzymes, consequently delaying absorption of dietary carbohydrates in the intestines.
  • Barley is commonly prepared through churning, which could possibly affect its hypoglycemic activity. In this study, the researchers considered the effects of simple mixing, as well as churning for either 20 or 30 minutes on enzyme inhibition activity.
  • The ability of barley to inhibit alpha-amylase and alpha-glucosidase activities were determined using in vitro methods. Additionally, the concentration needed to inhibit 50 percent of enzymatic activity, which is referred to as IC50, was also determined.

Overall, the results of the study showed that barley inhibits alpha-amylase and alpha-glucosidase activities, showcasing its antidiabetic potential. It was also determined that churning can help improve hypoglycemic activity. However, this should only be done in moderation, as exhibited by the higher inhibition activity of barley churned for 20 minutes compared to 30 minutes.

Read the full text of the study at this link.

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Journal Reference:

Harshitha KJ, Kavita MB, Baskaran V, Gurubasavaraj Y. ANTIDIABETIC POTENTIAL OF YAVA MANTHA – AN IN VITRO STUDY. Journal of Ayurveda and Holistic Medicine. 2018; 6(3). ISSN: 2321-1563

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