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…

Production
of food;
Source of
Source of energy
oxygen
needed by
humans

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 Blood hemoglobin
• Magnesium + • Iron + porphyrin ring
porphyrin ring • Carries oxygen which is
• Essential for growth, essential for proper
respiration, and functioning, growth and
metabolism of plants metabolism of human
• Releases oxygen beings
during respiration • 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 Jan-
Feb;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
Fruits to Reach DRI
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
Steamed spinach 909 550
Yellow squash 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
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
Other ORAC Score Grams Needed to Reach DRI
Dark Chocolate 13,120 38.1
Milk Chocolate 6,740 74.2
Rooibos tea (200ml) 750 133
 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.