ABSTRACT
Cereal grains are the major food sources worldwide and have received considerable attention in recent decades due to the unique blending of bioactive components. The consumption of whole grains is considered to have significant health benefits in the prevention of chronic diseases such as cardiovascular disease, type 2 diabetes, cancer, etc., which are associated with the existence of unique phytochemicals present in whole grains. Among these bioactive compounds, phenolic compounds have gained much attention, as they have strong antioxidant properties. They function as free-radical scavengers, reducing agents, and quenchers of singlet oxygen formation. Bioactive compounds may lead to new opportunities for production of value-added products which are rich in health-beneficial components. This chapter will review research on bioactive compounds and the antioxidant activity of barley and their unique contribution to health.
