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ScienceDaily_2014 00790.txt

#Novel phenolic compounds discovered in barley, beernovel forms of phenolic compounds have been discovered from barley and beer. The results will open new interesting possibilities for evaluation of possible health benefits of barley and beer. The study published in Journal of Cereal Science by MTTÂ's senior research scientist Juha-Matti Pihlava shows that the diversity of chemical defense compounds typical to barley namely hordatines and their precursors is much larger than previously thought. These compounds are found in barley grains but also in beers brewed from barley malts. Japanese research teams have linked previously beer hordatines to some physiological effects. Hordatines in beer may stimulate gastrointestinal motility by binding to certain reseptors in smooth involuntary muscles. Japanese scientists have identified also hordatines as anstringent compounds responsible for at least partly beer aftertaste. More information is needed of the possible health effects of hordatines their precursor and other phenolamides. However even at this point these findings could be utilized in development of new barley based functional products says Pihlava. --Our next step will be in reporting the results of hordatine contents in almost 200 beers covering the most important beer styles from many countries. Story Source: The above story is provided based on materials by MTT Agrifood Research Finland. Note: Materials may be edited for content and length. Journal Reference n

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