Effects of barley on post-prandial glycemic response

Barley contains very high levels of dietary fibre and β-glucan relative to other cereal grains, offering potential as a postprandial glycemic response lowering agent for the growing number of individuals looking to manage blood glucose levels. Although research is generally supportive of the PPGR lowering effect of β-glucan, there are still gaps in our understanding of 1) the precise mechanism by which β-glucan lowers blood glucose, and 2) how the PPGR after barley consumption may be influenced by factors that may alter β-glucan molecular weight and/or viscosity

Health Benefits of Cereal Grain- and Pulse-Derived Proteins

Pulses and whole grains are considered staple foods that provide a significant amount of calories, fibre and protein, making them key food sources in a nutritionally balanced diet. Additionally, pulses and whole grains contain many bioactive compounds such as dietary fibre, resistant starch, phenolic compounds and mono- and polyunsaturated fatty acids that are known to combat chronic disease. Notably, recent research has demonstrated that protein derived from pulse and whole grain sources contains bioactive peptides that also possess disease-fighting properties. Mechanisms of action include inhibition or alteration of enzyme activities, vasodilatation, modulation of lipid metabolism and gut microbiome and oxidative stress reduction. Consumer demand for plant-based proteins has skyrocketed primarily based on the perceived health benefits and lower carbon footprint of consuming foods from plant sources versus animal. Therefore, more research should be invested in discovering the health-promoting effects that pulse and whole grain proteins have to offer