TABLE OF CONTENTS

Introduction 1

Medicinal uses of Barley 2-5

Islamic Perspective 6

Conclusion 7

References 8
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1. Introduction
Barley is a cereal grain derived from the annual grass Hordeum vulgare.

Why barley?
Barley is a grain product that is among the oldest foodstuffs in the world,
is an excellent source of dietary fiber and in particular the soluble fiber,
beta-glucan, and also is a good source of iron good source of iron .

Barley grain structure

Barley in Food
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2.Medicinal uses of Barley

a) Improve Blood Sugar Levels
Barley may be better breakfast choice for persons with Type 2 diabetes. In a
study conducted by the Agricultural Research Service at the Diet and Hu-
man Performance Laboratory in Beltsville, MD, barley was much more ef-
fective in reducing both glucose and insulin responses .Some evidence sug-
gests that barley seed products in the diet may improve blood sugar levels in in-
dividuals with diabetes, possibly because the fiber in barley seeds delays
stomach emptying and slows down the absorption of carbohydrates .
Barley, as a whole grain or as an extract, can serve as a fat replacer in food
products and can provide a useful addition to menus to control plasma glu-
cose responses.

b) Lowering cholesterol levels

Barley seeds contain both soluble and insoluble types of fiber that may help
to lower cholesterol. Studies have shown that individuals with barley in
their diet experienced reductions in their total cholesterol, low-density
lipoprotein (LDL - the bad cholesterol), or triglyceride levels .Barley's fi-
ber binds to and removes cholesterol-containing bile, this can be very bene-
ficial for people struggling with heart disease since it forces the body to
make more bile by breaking down cholesterol, thus lowering cholesterol
levels.

BENEFITS OF BARLEY
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c) Protective against Childhood Asthma

Increasing consumption of whole grains (Barley) could reduce the risk of
childhood asthma by about 50%, suggests the International Study on Aller-
gy and Asthma in Childhood (Tabak C, Wijga AH, Thorax). In children with
a low intake of whole grains (Barley), the prevalence of wheezing was almost
20%, but was only 4.2% in children with a high intake of whole grains (Barley).
Low intake of whole grains also correlated with a much higher incidence of cur-
rent asthma as compared to only a 2.8% incidence of current asthma among chil-
dren with a high intake of whole grains (Barley) . The probability of having
asthma with bronchial hyper responsiveness (BHR), defined as having an in-
creased sensitivity to factors that cause narrowing of the airways, was reduced
by 72 and 88% when children had a high-intake of whole grains. .

d) Benefits in Arthritis
Copper, another trace mineral supplied by barley, may also be helpful in
reducing the symptoms of rheumatoid arthritis. Copper is an essential co-
factor of a key oxidative enzyme called superoxide dismutase. Superoxide
dismutase disarms free radicals produced within the mitochondria (the
energy production factories within our cells). Copper is also necessary for
the activity of lysyl oxidase, an enzyme involved in cross-linking collagen
and elastin, both of which provide the ground substance and flexibility in
blood vessels, bones and joints. One cup of cooked barley provides 32.0%
of the daily value for copper.
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e) Control Obesity:
Barley may assist in weight loss because it acts as an appetite suppressant
making people feel like they have eaten more than they really have

f) Development and Repair of Body Tissue

The phosphorus provided by barley plays a role in the structure of every
cell in the body. In addition to its role in forming the mineral matrix of
bone, phosphorus is an essential component of numerous other life-
critical compounds including adenosine triphosphate or ATP, the molecule
that is the energy currency of the body. Phosphorus is an important compo-
nent of nucleic acids, the building blocks of the genetic code. In addition, the
metabolism of lipids (fats) relies on phosphorus, and phosphorus is an essen-
tial component of lipid-containing structures such as cell membranes and
nervous system structures. A cup of cooked barley will give you 23.0% of the
daily value for phosphorus.

g) Digestive System Disorders

The pearl barley has always been used by orient traditional physicians for the
healing and the rejuvenation of the digestive system. A simple, yet effective
folk remedy was to make a barley brew and sip throughout the day, while re-
stricting intake of other foods. It has a demulcent or soothing response
and relieves the burning digestive actions. It has also a mucilaginous re-
sponse and introduces a natural oily substance which helps to protect the
abraded mucous membrane of the digestive system. Once the digestive
system is thus soothed and healed, it can promote better assimilation of foods.
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h) Traditional benefits of barley

a) Prebiotic Activities
(a prebiotic substance promotes the growth of certain bacteria thought to
be beneficial in the intestines)
 Reduce High Cholesterol and prevent Cardiovascular disease
 Blood Glucose and Insulin Homeostasis is maintained better with bar
ley than with oats, wheat or glucose

b) Ulcerative Colitis
 Preliminary studies suggest that consumption of germinated barley food
stuffs may improve symptoms of ulcerative colitis

c) Relieves Constipation
 Due to the presence of fiber

i) Urinary Disorders
Barley gruel with butter milk and lime juice is an excellent diuretic carbohy-
drate food.t is highly beneficial in the treatment of urinary disorders like ne-
phritis and cystitis.
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3.Islamic Perspective
Barley crops are cultivated throughout the country during the season of rabi
crops and utilized in various forms including the Barley flour. The plants of bar-
ley are very similiar to wheat and the seeds are elongated in shape in compari-
son to wheat with a covering of light yellow colour. Prophet Muhammad
(Pbuh) liked it very much and used it in various forms such as barley
bread, gruel and dough.

Early Scientists:
According to the scholars of hadith barley is very nutritious and provides ener-
gy for the body, besides this is also beneficial in pharyngitis and cough. It re-
solves the inflammation of the stomach (Gastritis), expels the toxins from
the body and a good diuretic. It quenches the thirst. Barley water is a good
remedy in kidney problem, to quench the thirst and provide the best nutri-
tion for indisposed and weak persons. .
Scientists have found the following items during the chemical synthesis of bar-
ley- albuminoids, starch, fat, fibre, ash and water. Chemical composition shows
that it contains the fat in the form of Leucosine Gluten Albumen, the compound
of Nitrogen as palmatic Acid, Salisylic Acid, Phosphoric Acid. Besides, it con-
tains Hypoxanthens. British Pharmacopoeia recommends Malt extract for
internal use. It contains 4 per cent Protiens, the enzymes for digestion of
carbohydrates and vitamins. Some scientists also indicate the presence of
Arsenic in the barley grain. The ancient physician’s explained various experi-
ences regarding the use of barley. Ibn Sina says that the blood produced by
consuming barley is neutral, pure and of low consistancy.
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Conclusion

Wholegrain Barley

CARBOHYDRATES LIPIDS – 3%
STARCH – 55% - tocotrienols
FIBER – 15%
-Beta-glucan PROTEIN – 12%

MICRONUTRIENTS
Vitamins, Minerals, Phenolic Acids,
Flavinoids, Anthocyanins

Beta-glucan Content of Cereal Grains

Barley Oats Wheat

(3-16%) (2-6%) (0.5-1.5%)
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References
1. Study conducted by the Agricultural Research Service at

the Diet and Human Performance Laboratory in Belts-

ville, MD

2. International Study on Allergy and Asthma in Childhood

(Tabak C, Wijga AH, Thorax).

3. Joan Marie Conway, PhD, (Beltsville Human Nutrition

Research Center (BHNRC) )

4. Dr. M.Laiq Ali Khan , Article Islam and Science Islamic

voice magazine August (2000).