Jęczmień w żywieniu człowieka

Abstract

The pandemic of lifestyle and diet-related diseases and the increased public awareness of healthy nutrition issues have resulted in a growing consumer interest in functional food products, especially high dietary fiber foods. Barley is rich in many nutrients and biologically active compounds and is used in the production of food with functional features. Several studies worldwide have confirmed its role in food technology, human nutrition and in the prevention and treatment of such lifestyle and diet-related diseases disorders as obesity, NIDDM (Non-Insulin-Dependent Diabetes Mellitus), hypercholesterolemia or colorectal cancer. The study highlighted the difficulties associated with the selection and processing of raw barley. This review of literature focuses on the nutritional value of barley (hulled and naked) and looks into selected processed-barley based products and their impact on the human body. Attention was also paid to the impact of processing technologies on the nutritional value of available barley products to make the consumers more aware of their actual nutritional value.