Exploring the therapeutic potential of barley grain in type 2 diabetes management: a review

Abstract

SummaryA healthy lifestyle with a high intake of whole grains is preferred for the effective type 2 diabetes mellitus (T2DM) prevention. Plenty of studies have shown the health benefits of barley on metabolic diseases, but there is a dearth of review articles specifically focused on antidiabetic effects. Hence, it is urgent to consolidate the up‐to‐date findings and provide guidance for future research endeavours in a timely review. This review aims to provide an overview on barley consumption for T2DM prevention and management, focusing on certain key aspects such as glycaemic control, insulin sensitivity and lipid profile. Extensive research has highlighted the potential benefits of barley grains in T2DM prevention, attributed to their high dietary fibre content, a diverse array of phytochemicals, and bioactive peptides. The dietary fibre (e.g., β‐glucan and arabinoxylan), characterised by their viscous and water‐soluble nature, is involved in modulating gastrointestinal physiology, thereby exerting regulatory effects on blood glucose and insulin levels. Phenolic compounds in barley have the potential to inhibit α‐amylase and α‐glucosidase enzymes, offering further support for glucose homeostasis. In addition, outer layers of barley are found to have high levels of fibres and bioactive compounds. The levels of these bioactive compounds can be improved through food processing techniques. Future investigation is necessary to establish the relationships between barley bioactive components and their specific antidiabetic capacity to improve study consistency and innovative strategies to incorporate barley into daily diet.