Barley

Cereal variety with low allergenic significance.

Apart from nutritional use in the cosmetics industry, see Hordeum distichon flour (INCI), Hordeum vulgare root extract (INCI), Hordeum distichon flour (INCI), Hordeum vulgare extract (INCI), Hordeum vulgare flour (INCI), Hordeum vulgare juice (INCI), Hordeum vulgare leaf juice (INCI), Hordeum vulgare wax (INCI), Hordeum distichon extract (INCI)

A classic cereal of antiquity. Barley was cultivated more than 8000 years ago in Mesopotamia and along the Nile. Barley is closely related to the wild barley (Hordeum vulgare sp. spontaneum) found in the Middle East. The plant grows to a height of 0.7-1.2 meters. The inflorescence is a spike with long awns. They are inclined to drooping when ripe. Allergies are very rare. There is only a low pollen count (flowering time: between July and September). The pollen is 34 and 55 µm in size. Some people allergic to grass pollen also react to barley.

Like wheat, barley contains an alpha-amylase inhibitor (BMAI; barley monomeric alpha-amylase inhibitor) with the designation Hor v 1. Other barley allergens are an alpha- and a beta-amylase (Jäger L et al. 2001).

Spring barley is used in particular for malting for beer production, winter barley mainly for animal feed. Barley has a high cellulose content (8-15%) and 60-70% carbohydrates, mainly in the form of starches, 11% proteins, 10% fibre, 2% each of fat and minerals and vitamin B. Barley contains gluten. Cave! Gluten intolerance (see coeliac disease below)

1. Jäger L et al (2001) Food allergies and intolerances. Urban & Fischer Publishing House Munich, Jena S 120