Bioactive Compounds in Barley Modulating Glycemic Response: Implications for Diabetes Management

The global incidence of diabetes is rising rapidly, necessitating the identification of new dietary strategies to manage the disease effectively. One crucial aspect of managing diabetes is controlling postprandial glucose (PPG) levels, which is essential for preventing several chronic complications. This review aims to critically examine barley-derived functional foods and their effectiveness in modulating the glycemic response, thus improving metabolic health in diabetic individuals. Barley ( Hordeum vulgare L.) belongs to the family Poaceae, is a rich source of dietary fibers, such as β-glucan and arabinoxylan, which, in conjunction with bioactive peptides and phenolic compounds, contribute to a comprehensive approach in glycemic management. The glycemic response, defined as the change in blood glucose levels following the consumption of carbohydrate-rich foods, is a key factor in diabetes control. Barley consumption significantly impacts PPG reduction and enhances insulin sensitivity. Furthermore, the review delves into how barley undergoes gastrointestinal fermentation to produce volatile short-chain fatty acids, which promote glucagon-like peptide-1 (GLP-1) secretion and improve glucose tolerance. A detailed analysis of barley's nutrient composition highlights its abundance of essential minerals, antioxidants, and bioactive compounds, which contribute to its health benefits. Evidence shows that barley helps lower blood glucose, enhance lipid profiles, and alleviate postprandial hyperglycemia, as supported by clinical trials and meta-analyses. This review also addresses barriers to its widespread dietary adoption and suggests strategies to promote its consumption. It synthesizes previous research on barley's antidiabetic properties and offers practical recommendations for incorporating barley into diabetes management as a natural and effective approach to improving health and quality of life for diabetic patients.