Naslov
Positive effects of barley on human health

Autori
Knežević, Nada ; Ivanuša, Mario ; Palfi, Marina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
10th International Congress Flour-Bread '19/ 12th Croatian Congress of Cereal Technologists Brašno-kruh '19. Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 69-69

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
barley, β-glucan, cardiovascular and metabolic diseases, health statement, functional food.

Sažetak
Significant increase in cardiovascular (coronary heart disease, hypertension and stroke) and metabolic diseases (type 2 diabetes, metabolic syndrome and insulin resistance) and the growth of global obesity represent major problems of today. A proper and nutritiously balanced diet is one of the main prerequisites for a healthy way of life. Due to the increased quantity of scientific evidence that the wholegrain and wholegrain-based products not only provide us with energy and nutrition, but also have a positive effect on human health, there are more and more recommendations to include these ingredients in the everyday diet. Barley is the fourth most often produced cereal in the world with the annual production of around 140 million tons. It is rich in nutrients and functional ingredients, and is an especially important source of beta glucan. Based on scientific opinions, the European Food Safety Authority (EFSA) has approved three health claims pursuant to the Article 13(1) and two health claims pursuant to the Article 14(1)(a) of Regulation (EC) No 1924/2006 which are connected with barley and beta glucan from barley. Although the barley has been used since ancient times, new scientific findings give additional stimulation to users to consume barley, but also the food industry to develop barley-based products.

Izvorni jezik
Engleski

POVEZANOST RADA