It is rich in soluble dietary fiber, specifically beta-glucan-like oats. Considering this economic and industrial importance, more research to explore the chemical properties of barley melanoidins and corresponding health benefits as barley is warranted.īarley is the fourth most important cereal worldwide, used as human food and animal feed, and the most common raw material in the brewing industry. Barley is already popular through beer production and increasingly as a functional food. Melanoidins promote the growth of Lactobacilli and Bifidobacteria in the gastrointestinal tract, preventing the colonization of potential pathogens. ![]() However, lower digestibility of melanoidins leads to less availability to the organisms but is considered to function as dietary fiber that can be metabolized by the lower gut microbiota and possibly incur prebiotic properties. Melanoidins inhibit lipid peroxidation during digestion due to their chelating metal property. The high reducing capacity of melanoidins can induce hydroxyl radicals from H 2O 2 in the presence of ferric ion (Fe 3+). Beer melanoidins protect the cells from oxidative damage of DNA. Melanoidins, the final products of the Maillard reaction, are produced at different stages during the brewing process. Beer (alcoholic and non-alcoholic) is a widely consumed beverage worldwide and a good source of dietary melanoidins, which enhance the beers' flavor, texture, and sensorial properties. Malt is produced from cereal grains such as barley, wheat, and maize, and barley is predominantly used in beer production. ![]() ![]() Free radicals are villainous substances in humans produced as metabolic byproducts and causing cancers and cardiovascular diseases, and the melanoidins alleviate the effects of these free radicals. Food melanoidins are still rather understudied, despite their potential antioxidant, antimicrobial, and prebiotic properties. This paper is a review of the potential health benefits of barley melanoidins.
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