TY - CHAP A1 - Susanne Siebenhandl-Ehn A2 - Mathias Kinner A3 - Loredana F. Leopold A4 - Mara B. Poppernitsch A5 - Michael Prückler A6 - Philipp Wurbs A7 - Sabine Poisinger A8 - Elisabeth Kalas A9 - Emmerich Berghofer A10 - Heinrich Grausgruber ED1 - Iraj Rasooli Y1 - 2011-12-22 PY - 2011 T1 - Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties N2 - Among the thousands of naturally occurring constituents so far identified in plants and exhibiting a long history of safe use, there are none that pose - or reasonably might be expected to pose - a significant risk to human health at current low levels of intake when used as flavoring substances. Due to their natural origin, environmental and genetic factors will influence the chemical composition of the plant essential oils. Factors such as species and subspecies, geographical location, harvest time, plant part used and method of isolation all affect chemical composition of the crude material separated from the plant. The screening of plant extracts and natural products for antioxidative and antimicrobial activity has revealed the potential of higher plants as a source of new agents, to serve the processing of natural products. BT - Phytochemicals SP - Ch. 11 UR - https://doi.org/10.5772/26952 DO - 10.5772/26952 SN - PB - IntechOpen CY - Rijeka Y2 - 2021-05-13 ER -