Healthy substances in barley and beer.

• Main Authors: J. PRÝMA, P. HAVLOVÁ, J. ŠUSTA, R. MIKULÍKOVÁ, J. EHRENBERGEROVÁ, R. NĚMEC
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2000-12-01
• Series: Kvasný průmysl
• Subjects: free radicals; antioxidants; vitamine E; tocoferols; tocotrienols; beta-glucan
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-200012-0002_Zdravotne_vyznamne_latky_v_jecmeni_a_pivu.php

The steadily improved care of health leads to an increased interest in healthy nourishment. Apart from other angles, the nutriments and their raw materials are evaluated in compliance with the content of nutritively valuable substances. Barley, malt, malt extract and beer are sources of a number of chemical compounds that without any doubt have positive action on human organism - mainly the substances with antioxidant effect and some forms of dietetic fibres. In its department, the Malting Institute in Brno, the VUPS Ltd. engages in determination of content of tocols and b-glucans in individual grains of barley in dependence on the variety and genetic characters of the materials.The steadily improved care of health leads to an increased interest in healthy nourishment. Apart from other angles, the nutriments and their raw materials are evaluated in compliance with the content of nutritively valuable substances. Barley, malt, malt extract and beer are sources of a number of chemical compounds that without any doubt have positive action on human organism - mainly the substances with antioxidant effect and some forms of dietetic fibres. In its department, the Malting Institute in Brno, the VUPS Ltd. engages in determination of content of tocols and b-glucans in individual grains of barley in dependence on the variety and genetic characters of the materials.