Scientific Facts About Barley

Scientific Facts about Barley Grass

Prepared by Dr Y. Robles, RPh, PhD Professor, UP College of Pharmacy

What is Barley Grass? • Scientific names: Hordeum vulgare, Hordeum distichon • Common names: Barley also is known as barley grass and hordeum. • It is an annual grass capable of growing in different climates.

Other Facts • Barley grass has greater nutritional value if harvested at a young age (12-14 inches high) due to high concentration of vitamins, minerals, chlorophyll and amino acids which lessen as the plant matures. • Antioxidant property was also observed to be higher in young leaves than in mature leaves. (Casino LM, Martin M, Sabater B , Plant Physiol. 1994 Nov;106(3):1033-1039)

What does barley grass contain? Nutrient*

Unit

Quantity

Protein

% m/m

19.9

Fat

% m/m

5.2

Chlorophyll

mg/100 mg

507

Beta-carotene

mg/100 g

23.2

Total tocopherols

IU/100 g

15.3

Vitamin C

mg/100 g

454

Carbohydrate

% m/m

64.0

Folic acid

mcg/100 g

1400

Fiber (dietary)

% mi/m

35.2

Calcium

mg/100 g

420

Magnesium

mg/100 g

110

Potassium

mg/100 g

3700

Sodium

mg/100 g

50

Iron

mg/100 g

25

Manganese

mg/100 g

5

Phosphorus

mg/100 g

360

Sulphur

mg/100 g

310

Zinc

mg/100 g

1.8

Selenium

ug/100 g

< 50

*Nutritional Information based on the New Zealand grown barley grass

In addition, barley grass contains … • Enzyme system composed of Superoxide Dismutase (SOD), Catalase (CAT), Ascorbate Peroxidase (APX) and Guaiacol Peroxidase (GPX) and • Phytochemicals like flavone C glycosides lutonarin and saponarin, ALL with identified antioxidant property

Indeed, Barley Grass is a rich source of nutrients and phytochemicals necessary for better health

Based on studies, • Per hundred grams of Green barley juice contains--– 11 times the calcium in cows' milk – nearly 5 times the iron in spinach – 6.5 times as much carotene in spinach – 3.3 times as much vitamin C in spinach – 7 times the vitamin C in oranges – 30 times more Vitamin B1 than milk – 4 times vitamin B1 in whole wheat flour and – 80 mcg of vitamin B12 Reference: Resource Research Association, Office of Science and Technology, and Japan Food Analysis Center

Based on studies, • Barley grass juice and the powder that is made from it has a high protein content of 45% of the weight of barley grass powder. As a result, protein is the largest individual component of this food. In comparison, the protein contents of some food are as follows… – – – –

whole wheat flour contains 10% milk 3% eggs 12% and steak 16%

http://www.gogreen.net.nz/barleygrass-nutrients.htm

The protein of barley grass… • Has 20 amino acids*, 8 of these are essential (meaning not produced by our body but from food sources) • Is 90% absorbable by the body since they are already in simple forms (as amino acids)

* Bruce Curtiz, Nuferm, April 2008

Facts about Chlorophyll

The barley leaf is a rich source of… CHLOROPHYLL – a green colored pigment involved in photosynthesis

Chlorophyll structure

In photosynthesis…

Source of oxygen needed by humans

Production of food; Source of energy

Light energy from the sun was used to transfer electrons from water to carbon dioxide, making carbohydrates and releasing oxygen as waste product during photosynthesis

Comparison • • •

Chlorophyll Magnesium + porphyrin ring Essential for growth, respiration, and metabolism of plants Releases oxygen during respiration

• •

•

Blood hemoglobin Iron + porphyrin ring Carries oxygen which is essential for proper functioning, growth and metabolism of human beings Releases carbon dioxide during respiration

Because of its similarity to human blood, chlorophyll… • Has blood building capacity in that part of its structure (porphyrin ring) can be used for producing red blood cells in the body • Increase in red blood cells means increase in our body’s capacity to distribute oxygen to all organ systems of the body • Oxygen is needed for all organ functions and gives energy and vitality to the body

In addition, chlorophyll helps in maintaining a healthy acid-alkaline balance in the body because of its mineral content… Table 1. Comparative table of food items based on their acid/alkali classification High Acid

Slightly Acid

Slightly Alkaline

High Alkaline

Cigarettes

Brazil Nuts & Walnuts

Avocado & Olive Oil

Barley Grass*

Soft Drinks

Cheddar Cheese

Millet

Lemons

White Flour

Poultry

Soy Milk

Almonds

White Bread

Fish

Raw Cows Milk

Broccoli

White Pasta

Pasteurised Milk

Fresh Raw Butter

Celery

White Sugar

Black Tea

Most Fresh Fruits

Spinach

Sugary Cereals

Whole Grains

Freshly Made Juice

Most Dried Fruit

Coffee

Tomatoes

Pure Mineral Water

Carrots, Cabbage

Pastries

Plain Natural Yoghurt

Raw Honey

Parsley

Red Meats

Plums

Most Seeds

Sprouted Seeds

Over exercising

Cranberries & Olives

Onions & Garlic

Herbal Tea

* Data from New Zealand variety, URL of Lifestream Barley Grass

List of Alkaline/Acid Forming Foods Because lists of alkaline and acid forming foods may vary from one source to another, this list should be considered as generally accurate rather than exact. Very Alkaline Lemons, Limes, Watermelons, Pumpkin Seeds, Lentils, Onions, Sweet Potatoes, Nectarines, Raspberry, Pineapple, Cantalope, Dates, Figs, Kelp, Mango, Papaya, Seedless Grapes, Asparagus, Kiwi, Passion fruit, Pears, Raisins Moderately Alkaline Apples, Apricots, Avocado, Bananas, Garlic, Lettuce, Peas, Pumpkin, Kale , Parsley, Endive, Mustard green, ginger root, Broccoli, Grapefruit, Honeydew melon, Olives, Carrots, Mango, Celery, Peaches Mildly Alkaline Almonds, Jerusalem artichokes, Brussel sprouts, Cherries, Cucumber, Eggplant, Leeks, Okra, Mushrooms, Olives, Radishes, Tomatoes, Mayonnaise, Olive oil, Soy Beans, Potato, Bell pepper, Cauliflower, Cabbage, Beet, Coconut (fresh)

Mildly Acidic Honey, Maple syrup, Cream, Butter, Cheese, Chicken, Venison, Fish, Duck, Brown Rice, Spinach, Fava Beans, Black eyed peas, String beans, Zucchini, Milk, Lamb, Shell fish, Turkey, Wheat, White Rice, Pinto beans, White Beans, Navy Beans, Red Beans, Lima Beans, Barley, Bran, Cashew Nuts, Cornmeal, Cranberries, Rye, Blueberries, Brazil nuts, Butter, Cheeses, Prunes Moderately Acidic Blueberries, Pasta, Popcorn, Coffee, Cottage Cheese, Pork, Veal, Squid, Corn, Rye, Oat, Peanuts, Snow peas, Garbanzo beans, Pomegranate, Fruit Juices (sweetened), Wheat germ, Wine, Yogurt Very Acidic Artifical Sweeteners, Beef, Brown Sugar, Carbonated soft drinks, Chocolate, Drugs (several types), Flour (white), Jams, Jellies, Liquor, Pastries, Table Salt, Tea (Black), Wine, Yogurt (sweetened), Beer, Sugar, Cocoa, Lobster, Pheasant, Fried foods

According to an article written in February of 1999 by Judy McBride for the U.S. Department of Agriculture, eating large amounts of foods with high ORAC values resulted in: •Raised the antioxidant power of human blood 10 to 25 percent •Prevented some loss of long-term memory and learning ability in middle-aged rats •Maintained the ability of brain cells in middle-aged rats to respond to a chemical stimulus--a function that normally decreases with age •Protected rats' tiny blood vessels--capillaries-against oxygen damage

Facts about Antioxidants and the Oxidation Process

The Oxidation Process • Cells are composed of many different types of molecules. • Molecules consist of one or more atoms of one or more elements joined by chemical bonds.

Normally, chemical bonds do not leave molecules with odd, unpaired electrons (free radicals)… But in the case of weak bonds, free radicals are formed.

Free radicals are … • • •

Unstable React quickly with other compounds Generally, free radicals attack the nearest stable molecule, "stealing" its electron • When the "attacked" molecule loses its electron, it becomes a free radical itself, beginning a chain reaction • Once the process is started, it can cascade, finally resulting in the disruption of a living cell.

Common sources of free radicals… • Waste products from normal metabolic processes in the body • Ionizing radiation • Air pollutants • Toxic industrial chemicals • Pesticides and other chemicals • Smoking • Drugs

Normally, the body can handle free radicals, but if antioxidants are unavailable, or if the free-radical production becomes excessive, damage can occur. Of particular importance is that free radical damage accumulates with age.

So far, scientists have linked oxygen reactions to at least 60 diseases and to …aging itself

Some Examples of the Effects of Oxidation – Clogging of arteries – Abnormal multiplication of cells – Joint problems – CNS malfunctions – Skin aging – dry skin, wrinkles

To prevent oxidation, there is a need for antioxidants because… • They act as scavengers • They neutralize free radicals by donating one of their own electrons, ending the “electron “stealing reaction • They protect the body by preventing cell and tissue damage that could lead to disease

SOURCES OF ANTIOXIDANTS • VEGETABLES AND FRUITS with – quercetin polyphenols – lycopene flavonoids – lutein carotenoids – enzymes – glutathione – vitamins a, c, & e – selenium, etc

• NUTRITIONAL SUPPLEMENTS containing known antioxidants

Barley grass contains … • Enzyme system composed of Superoxide Dismutase (SOD), Catalase (CAT), Ascorbate Peroxidase (APX) and Guaiacol Peroxidase (GPX) and • Phytochemicals like flavone C glycosides lutonarin and saponarin, ALL with identified antioxidant property

References: •

Khosravinejad F, Heydari R, Farboodnia T., Pak J Biol Sci. 2008 Mar 15;11(6):905-9.

•

Markham, KA and Mitchell KR, Z Naturforsch [C]. 2003 JanFeb;58(1-2):53-6

ORAC It is short for Oxygen Radical Absorbance Capacity, and is a test tube analysis that measures the total antioxidant power of foods and other chemical substances. It was developed by scientists at the USDA (United States Department Of Agriculture).

About ORAC • • •

• •

•

Some evaluations will compare ORAC units per grams dry weight, others will evaluate ORAC units wet weight and still others will look at ORAC units/serving. Under each evaluation, different foods can appear to have higher ORAC values. Although a raisin has no more antioxidant potential than the grape from which it was dried, raisins will appear to have a much higher ORAC value per gram wet weight than grapes due to their reduced water content Likewise, watermelons large water content can make it appear as though they are very low in antioxidants. Additionally, considering the ORAC value per calorie could be of some utility, as understanding just how much antioxidizing potential one could incorporate from a product into one's diet would determine the real utility of the product. Recent studies have shown foods that score high in the ORAC table may protect cells and their components from oxidative damage.

Fruits

ORAC Score

Grams Needed to Reach DRI

Barley

25,300

20

Black Raspberries

7,700

65

Prunes

5,770

87

Bilberry

4,460

112

Pomegranates

3,307

151

Raisins

2,830

177

Blueberries

2,400

208

Red Raspberries

2,400

208

Blackberries

2,036

246

Strawberries

1,540

325

Noni Fruit

1,506

332

Grams Needed to Reach DRI

Fruits ORAC Score Plums

949

527

Oranges

750

667

Cherries

670

746

Red grapes

739

677

Pink grapefruit

495

1010

White grapefruit

460

1087

Apples

218

2294

Banana

210

2381

Pears

134

3731

Watermelon

100

5000

Vegetables

ORAC Score

Grams Needed to Reach DRI

Garlic

1939

258

Spinach

1,770

282

909

550

1,150

435

Brussels sprouts

980

510

Alfalfa sprouts

930

538

Broccoli

880

568

Broccoli flowers

890

562

Beets

840

595

Avocado

782

639

Red bell pepper

710

704

Baked beans

503

994

Onions

450

1111

Corn

400

1250

Steamed spinach Yellow squash

Vegetables

ORAC Score

Grams Needed to Reach DRI

Peas, Frozen

375

1333

Eggplant

390

1282

Potato

300

1667

Sweet Potato

295

1695

Cabbage

295

1695

Cauliflower

385

1299

Carrot

210

2381

Tomato

195

2564

Cucumber

60

8333

ORAC Score

Grams Needed to Reach DRI

Dark Chocolate

13,120

38.1

Milk Chocolate

6,740

74.2

750

133

Other

Rooibos tea (200ml)

EXAMPLE

Barley Product* *http://www.allonhealth.com

3,000 to 5,000 ORAC units per day are required Studies show that the average person gets only about 1200 ORAC units per day from 3 servings of fruits and vegetables. However 3,000 to 5,000 ORAC units per day are required to have a significant impact on plasma and tissue antioxidant capacity. Example Each tablespoon of one brand of barley grass juice powder contains about 1275 ORAC units. Two tablespoons a day about 2550, three tablespoons 3825.

CONCLUSION There is sufficient scientific evidences regarding the value of barley grass powder as source of: – – – –

Chlorophyll Protein Vitamins and Minerals Phytochemicals particularly antioxidants

Which are essential for maintaining health, preventing, and alleviating symptoms of diseases.