Highland red rice from southwestern China is recognized as a health-promoting grain, but its potential in diabetes management remains underexplored. In this study, resistant starch (RS) and pigment extracts (RP) were isolated from highland red rice to determine whether they act in combination to modulate gut microbiota and metabolism in streptozotocin (STZ)-induced diabetic mice, with the aim of elucidating the mechanisms underlying their anti-hyperglycemic effects. Neither RS nor RP single interventions significantly improved key glycemic parameters; however, the combined intervention (RSP) significantly reduced fasting blood glucose (FBG) levels and improved glucose tolerance. 16S rRNA analysis indicated RSP intervention increased the abundance of short-chain fatty acid (SCFA)-producing bacteria, including Lactobacillus, Lactococcus, Akkermansia, and Romboutsia, while decreasing pro-inflammatory taxa such as Candidatus_Arthromitus. Metabolomic analysis revealed RSP intervention elevated levels of cholic acid (CA), hyocholic acid (HCA), and sphingolipid metabolism intermediates (sphingosine and sphinganine). Crucially, both SCFA concentrations and the expression of peptide YY (PYY) and glucagon-like peptide-1 (GLP-1) were significantly elevated after RSP intervention. These findings demonstrate that RS and RP together exert combined anti-hyperglycemic effects by modulating gut microbiota and its metabolites, thereby activating the PYY/GLP-1 signaling. This highlights the therapeutic potential of highland red rice components in diabetes management.

Anthocyanins, key flavonoid pigments, are increasingly recognized for their roles in grain pigmentation, nutritional quality, and stress adaptation in plants. In barley (Hordeum vulgare L.), anthocyanins contribute to pigmentation diversity, abiotic stress tolerance, and enhanced nutritional value. This review synthesizes recent advances in anthocyanin biosynthesis and regulation, focusing on key structural genes (CHS, DFR, ANS) and transcriptional regulators such as Ant1, HvMYB10, and HvMYC2, which function within the MYB-bHLH-WD40 (MBW) complex. Genetic loci including Ant13, Blx1, and Ba1 govern tissue-specific pigmentation patterns in purple, blue, and black barley types. Environmental signals and hormonal cues further influence these pathways through epigenetic and post-transcriptional regulation. The health-promoting properties of barley anthocyanins, including antioxidant, anti-inflammatory, and anti-diabetic activities, are associated with compounds such as cyanidin-3-glucoside and their microbial metabolites. Challenges related to bioavailability and pigment stability during processing can be addressed through approaches such as microencapsulation and acylation. Modern breeding tools, including GWAS, QTL mapping, marker-assisted selection, and CRISPR/Cas9 genome editing, facilitate the development of anthocyanin-rich barley cultivars. Tibetan hulless barley and omics-based approaches provide valuable insights into regulatory networks and metabolic diversity. Anthocyanin-rich barley cultivars exhibit enhanced antioxidant capacity, improved grain quality, and greater adaptability to environmental stresses. Coupled with increasing consumer demand for functional foods, pigmented barley represents a valuable resource for nutritional quality improvement and future barley breeding programs. This review highlights the central role of anthocyanins in barley nutritional quality, genetic improvement, and the development of value-added cultivars for sustainable agriculture.

Highland red rice is nutrient-rich due to its unique geographical location. However, systematic studies examining its antidiabetic effects and the underlying mechanisms are limited. In this study, cooked highland red rice (CHRR) was incorporated into a specialized feed and used as a dietary intervention in streptozotocin (STZ)-induced diabetic mice. CHRR intervention significantly reduced hyperglycemia, improved lipid dysregulation, alleviated hepatic oxidative stress, and restored pancreatic β-cell function. Furthermore, CHRR markedly increased the relative abundances of beneficial bacteria, including Dubosiella, Faecalibaculum, Romboutsia, and Turicibacter. These beneficial microbial communities facilitated favorable alterations in intestinal metabolites. Notably, CHRR significantly increased short-chain fatty acid (SCFA) levels and decreased nucleotide metabolites (e.g., xanthosine, xanthine, and inosine). Correlation analyses showed that Dubosiella and Faecalibaculum were negatively correlated with nucleotide metabolites, suggesting their potential roles in modulating nucleotide metabolism. In conclusion, these findings suggest that highland red rice may ameliorate diabetic symptoms through the modulation of gut microbiota composition and metabolite profiles, supporting its potential development as a functional food for diabetes management.

The integration of rooted plant flour into traditional noodle matrices, such as rice noodles and qingke noodles, represents a novel approach to enhancing the nutritional and sensory profiles of staple foods. This study investigates the volatile flavor components and functional compounds derived from rooted plant flours, including Gongmi “tribute rice”, qingke “highland barley” flour, kudzu vine flour, Gastrodia elata blume flour, dried ginger flour, and fishwort root flour, when incorporated into rice and qingke noodles. The novelty of this research lies in its comprehensive analysis of how these flours influence not only the nutritional and textural properties but also the volatile organic compounds (VOCs) that define sensory acceptance and health benefits. Using advanced gas chromatography mass spectrometry (GC-MS), we identified key VOCs, such as esters, aldehydes, and terpenes, which contribute to unique flavor profiles like umami, sweetness, and earthy notes in fortified noodles. Additionally, the study highlights the best functional compounds for health, including polyphenols, resistant starch, and polysaccharides, which demonstrate significant antioxidants, anti-inflammatory, and cholesterol-lowering properties. For instance, highland barley enriched flour exhibited high levels of phenolic compounds and carotenoids, which correlated with improved antioxidant activity and a reduced glycemic index. Similarly, Gongmi flour contributed elevated levels of γ-aminobutyric acid (GABA) and rutin, enhancing the rice noodles’ potential to manage metabolic diseases and support cardiovascular health. Molecular docking analyses predicted strong interactions between key volatile compounds (e.g., 3-dihydro-1, 3-trimethyl-33-phenyl-1H-indene) and metabolic targets like ACE and SGLT1, suggesting mechanisms for their cardioprotective and anti-diabetic effects. This research provides a groundbreaking framework for developing next generation functional foods by leveraging rooted plant flours to bridge the gap between sensory appeal and health efficacy, offering strategic insights for personalized nutrition and sustainable food production.

The occurrence of anthocyanins in rice (Oryza sativa) and barley (Hordeum vulgare) varies among cultivars, with pigmented varieties (e.g., black rice and purple barley) accumulating higher concentrations due to genetic and environmental factors. The biosynthesis of anthocyanins is regulated by a complex network of structural and regulatory genes. Key enzymes in the pathway include chalcone synthase (CHS), chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS), and UDP-glucose flavonoid 3-O-glucosyltransferase (UFGT). These genes are tightly controlled by transcription factors (TFs) from the MYB, bHLH (basic helix–loop–helix), and WD40 repeat families, which form the MBW (MYB-bHLH-WD40) regulatory complex. In rice, OsMYB transcription factors such as OsMYB3, OsC1, and OsPL (Purple Leaf) interact with OsbHLH partners (e.g., OsB1, OsB2) to activate anthocyanin biosynthesis. Similarly, in barley, HvMYB genes (e.g., HvMYB10) coordinate with HvbHLH TFs to regulate pigment accumulation. Environmental cues, such as light, temperature, and nutrient availability, further modulate these TFs, influencing the production of anthocyanin. Understanding the genetic and molecular mechanisms behind the biosynthesis of anthocyanins in rice and barley provides opportunities for the development of biofortification strategies that enhance their nutritional value.

This review article investigated the antiinflammatory properties of barley, emphasizing its benefits beyond diabetes management. Barley, historically valued for its nutritional and medicinal properties, is rich in bioactive compounds such as beta-glucans, phenolic acids, and flavonoids. These compounds are known for their significant antioxidant and antiinflammatory activities. This study highlights the multifaceted mechanisms through which barley reduces systemic inflammation, including the enhancement of gut microbiota composition, the production of beneficial short-chain fatty acids, and the modulation of immune responses. Beta-glucans in barley lower cholesterol, and regulate glucose levels, while phenolic acids and flavonoids inhibit proinflammatory enzymes and cytokines, thereby reducing oxidative stress and inflammation. Barley has been shown to effectively decrease inflammatory markers such as tumor necrosis factor-α and resistin, improves insulin sensitivity, and enhances glycemic control. Barley extracts show promising results in lowering proinflammatory cytokines and nitric oxide production, indicating their potential in managing various inflammatory conditions. Additionally, barley sprouts and leaves are rich in phenolic and flavonoids, which further contribute to their antiinflammatory effects by suppressing the expression of inflammatory cytokines and enzymes. The implications for public health are significant. Incorporating barley into the diet as a functional food offers a natural strategy to combat chronic inflammation and related diseases, including cardiovascular diseases, obesity, and cancer. Future research should aim to identify the specific bioactive components responsible for these effects, assess their bioavailability, and validate these findings through well-designed clinical trials in diverse human populations. Understanding the optimal forms and dosages of barley will enhance its therapeutic applications. This study provides a foundation for further exploration and development of barley-based functional foods and supplements aimed at mitigating inflammation-related conditions, thereby improving overall health outcomes. These findings align well with current nutritional guidelines that emphasize the importance of whole grains and fiber-rich foods in a balanced diet.

Grain proteins in cereal crops play a crucial role in determining both the nutritional value and end-use quality of food products. This systematic review comprehensively examines the biosynthetic pathways, regulatory mechanisms, and functional impacts of storage proteins in rice (Oryza sativa) and barley (Hordeum vulgare), two of the world’s most important staple crops. Rice and barley are significant sources of bioactive proteins, which are fundamental to their nutritional value and health promoting properties. The major storage proteins, including glutelins, prolamins (with hordeins being the major type in barley), and globulins, are synthesized under the regulation of key transcription factors like RISBZ and RPBF in rice and BLZ1/2 in barley. These proteins provide essential amino acids and are a source of bioactive peptides with demonstrated anti-hypertensive, immunomodulatory, and cholesterol-lowering activities. Furthermore, the review considers the influence of genetic and environmental factors on protein profiles. The health implications of rice and barley proteins are discussed, underscoring their potential in functional foods and nutraceuticals. Future perspectives highlight the promise of metabolic engineering and precision breeding for the biofortification and nutritional enhancement of these vital cereals.

The functional components in cereals (rice and barley), such as gamma-aminobutyric acid (GABA), resistant starch (RS), and alkaloids, play crucial roles in human health, offering benefits such as improved cardiovascular function, enhanced gut microbiota, and potential anticancer properties. Rice (Oryza sativa) and barley (Hordeum vulgare) are key dietary staples with distinct genetic architectures influencing the biosynthesis and accumulation of these bioactive compounds. In this study, we explore the interaction and divergence of gene loci associated with GABA, RS, and alkaloid pathways in rice and barley, leveraging comparative genomics to identify conserved and species-specific regulatory mechanisms. We highlight key quantitative trait loci (QTLs) and candidate genes, such as GAD (glutamate decarboxylase) for GABA synthesis, SSIIa and GBSS for RS formation, and alkaloid biosynthesis genes including CYP80G2. Additionally, we discuss the health implications of these functional components, including their roles in reducing hypertension, managing diabetes, and exhibiting neuroprotective effects. Understanding the genetic differences between rice and barley in accumulating these compounds can guide biofortification strategies to enhance nutritional quality in cereal crops, ultimately benefiting human health and dietary outcomes.

This study evaluated 27 malt barley (Hordeum vulgare L.) varieties for key nutritional and functional components - total flavonoids, gamma-aminobutyric acid (GABA), alkaloids, and protein - in barley grass powder across contrasting winter and summer seasons. All two-row varieties, provided by the Yunnan Academy of Agricultural Sciences, were grown under a randomized complete block design in Kunming, China. Functional components were quantified using colorimetric and Kjeldahl methods, with data analyzed through ANOVA, Tukey's HSD, percent change calculations, biplots, and hierarchical clustering. Results showed highly significant genotypic, seasonal, and genotype x season interaction effects for all traits. Concentrations of all components were higher in winter, reflecting enhanced biosynthesis under cooler temperatures. Varieties V5, V13, V14, V16, and V21 consistently exhibited high and stable functional profiles across seasons, while V3, V7, V9, V18, and V26 were more sensitive to analyses revealed strong positive correlations among traits and clearly distinguished superior genotypes, highlighting their genetic stability. Lower coefficients of variation in winter suggested greater trait stability under cooler conditions. The study underscores the influence of genotype x environment interactions on the functional quality of barley grass powder and identifies resilient genotypes suitable for functional food development. These findings provide a valuable foundation for breeding climate-resilient, nutritionally superior barley cultivars and promote the use of barley grass in health-oriented applications.

Barley (Hordeum vulgare L.) is a major cereal crop recognized for its abundant β-glucan content, a soluble dietary fiber exhibiting significant nutritional and immunomodulatory properties. Structurally composed of mixed-linkage (1→3)(1→4)-β-D-glucopyranosyl units, barley β-glucans possess unique physicochemical attributes underpinning their biological activity. Their biosynthesis is primarily governed by cellulose synthase-like (Csl) genes, notably HvCslF6, while environmental conditions, agronomic practices, and genetic diversity further modulate β-glucan accumulation. β-glucans act as natural immunomodulators, engaging pattern recognition receptors such as Dectin-1, Toll-like receptor 2 (TLR2), and CR3, thereby activating key innate and adaptive immune pathways, including the MyD88 and Syk cascades. This results in enhanced macrophage, dendritic cell, activate natural killer (NK) cells, and T-cell functions, along with modulation of inflammatory and oxidative stress responses. Barley β-glucans also exert antiviral, anti-inflammatory, antioxidant, and metabolic regulatory effects, contributing to the management of chronic conditions including cardiovascular diseases, diabetes, cancer, and inflammatory disorders. Recent advancements in pretreatment (germination, fermentation, ultrasonic-assisted extraction), molecular breeding (QTL mapping, GWAS, MAS), and genome editing (CRISPR/Cas9 targeting Csl genes) have accelerated efforts to optimize β-glucan yield and functionality. Emerging applications extend beyond nutrition to biomedical materials and vaccine adjuvants, driven by β-glucan's ability to induce trained immunity and enhance vaccine responses. Nonetheless, structural heterogeneity and incomplete mechanistic insights pose challenges to clinical translation. This review critically integrates molecular, immunological, and biotechnological perspectives on barley β-glucans, emphasizing the need for multidisciplinary strategies to unlock their full therapeutic and functional potential in advancing human health and sustainable food systems.

The global incidence of diabetes is rising rapidly, necessitating the identification of new dietary strategies to manage the disease effectively. One crucial aspect of managing diabetes is controlling postprandial glucose (PPG) levels, which is essential for preventing several chronic complications. This review aims to critically examine barley-derived functional foods and their effectiveness in modulating the glycemic response, thus improving metabolic health in diabetic individuals. Barley ( Hordeum vulgare L.) belongs to the family Poaceae, is a rich source of dietary fibers, such as β-glucan and arabinoxylan, which, in conjunction with bioactive peptides and phenolic compounds, contribute to a comprehensive approach in glycemic management. The glycemic response, defined as the change in blood glucose levels following the consumption of carbohydrate-rich foods, is a key factor in diabetes control. Barley consumption significantly impacts PPG reduction and enhances insulin sensitivity. Furthermore, the review delves into how barley undergoes gastrointestinal fermentation to produce volatile short-chain fatty acids, which promote glucagon-like peptide-1 (GLP-1) secretion and improve glucose tolerance. A detailed analysis of barley's nutrient composition highlights its abundance of essential minerals, antioxidants, and bioactive compounds, which contribute to its health benefits. Evidence shows that barley helps lower blood glucose, enhance lipid profiles, and alleviate postprandial hyperglycemia, as supported by clinical trials and meta-analyses. This review also addresses barriers to its widespread dietary adoption and suggests strategies to promote its consumption. It synthesizes previous research on barley's antidiabetic properties and offers practical recommendations for incorporating barley into diabetes management as a natural and effective approach to improving health and quality of life for diabetic patients.

The potato (Solanum tuberosum L.) belongs to the family Solanaceae and is one of most versatile crops, vital components of the human diet in numerous countries. It is regarded as one of the most promising crops for reducing world hunger and poverty. It is one of the foremost non-grain crops in the world, being a cost-effective and easily accessible food with several health benefits. The entire plant including peel, tuber, and leaves are used in traditional medicine. Potatoes are high in carbohydrates, lipids, phenolic acids, anthocyanins, carotenoids, proteins, flavonoids, vitamins, potassium, phosphorus, copper, and fiber. The purpose of this review study was to present up-to-date information on novel metabolites discovered in potatoes that play a role in preventing illness and improve human well-being. We attempted to assemble data on the variety of pharmacological activity including antioxidant, anti-diabetic, antihypertensive, anticancer, antiobesity and anti-inflammatory properties of potatoes, as well as their function in enhancing gut health and satiety. In-vitro investigations, human cell culture, experimental animal studies have revealed that potatoes have a variety of health-promoting qualities. The observations and recommendations presented here are scientifically interesting for food chemistry, pharmacology, nanotechnology, and toxicology. These may also contribute to enhance nutrition, food safety, and human health.

Chapter 1 Crop Genome Sequencing and their Application for Crop Improvement Hafiz Ghulam Muhu-Din Ahmed, Hafiz Ghulam Muhu-Din Ahmed Department of Plant Breeding and Genetics, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, 63100 PakistanSearch for more papers by this authorYawen Zeng, Yawen Zeng Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205 ChinaSearch for more papers by this authorXiaomeng Yang, Xiaomeng Yang Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205 ChinaSearch for more papers by this authorNoor Fatima, Noor Fatima Department of Plant Breeding and Genetics, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, 63100 PakistanSearch for more papers by this authorAnns Faisal, Anns Faisal Department of Plant Breeding and Genetics, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, 63100 PakistanSearch for more papers by this author Hafiz Ghulam Muhu-Din Ahmed, Hafiz Ghulam Muhu-Din Ahmed Department of Plant Breeding and Genetics, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, 63100 PakistanSearch for more papers by this authorYawen Zeng, Yawen Zeng Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205 ChinaSearch for more papers by this authorXiaomeng Yang, Xiaomeng Yang Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205 ChinaSearch for more papers by this authorNoor Fatima, Noor Fatima Department of Plant Breeding and Genetics, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, 63100 PakistanSearch for more papers by this authorAnns Faisal, Anns Faisal Department of Plant Breeding and Genetics, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, 63100 PakistanSearch for more papers by this author Book Editor(s):Sajid Fiaz, Sajid Fiaz University of Haripur, Haripur, PakistanSearch for more papers by this authorChannapatna S. Prakash, Channapatna S. Prakash Tuskegee University, Alabama, United StatesSearch for more papers by this author First published: 29 March 2024 https://doi.org/10.1002/9781394209156.ch1 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onEmailFacebookTwitterLinkedInRedditWechat Summary Crop genome sequencing involves identifying the entire DNA sequence of a specific crop plant species. This is achieved using high-throughput sequencing methods that enable rapid and precise sequencing of extensive genetic content. In this chapter, application of genome crop sequencing, its contributions toward agriculture, genome-assisted advances in different crops, methods of crop genome sequencing, genome-assisted breeding for abiotic stresses, examples of successful crop improvement through genome sequencing, and challenges and limitation of crop genome sequencing have been mentioned for the improvement of the crops. The utilization of genotyping by sequencing (GBS), an advanced high-throughput sequencing technique, has significantly extended the quantity of molecular markers applicable in the field of crop genetics. Though different breeding methods that utilize genomic technologies are employed to accelerate the breeding process and improve the efficiency of plant breeding initiatives, these approaches require a minimum of six back-crossing cycles to reduce undesirable linkages in parental plants. Possible solutions were observed for the challenges and limitations of crop genome sequencing which if approved may be useful in the future for the improvement of different crops. References Amalraj , A. , Taylor , J. , Bithell , S. et al. ( 2019 ). Mapping resistance to Phytophthora root rot identifies independent loci from cultivated (Cicer arietinum L.) and wild (Cicer echinospermum PH Davis) chickpea . 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Wheat is a major food for many people globally. It’s essential and widely grown worldwide. The effects of salinity were evaluated of 40 bread wheat genotypes at the seedling stage using heritability and genotypic association analysis. In this experiment, the pots were used to grow the seeds and were subjected to four different concentrations of salt (one control and three salt environments). Hence, the experiment was conducted using a complete randomized design CRD with four replications to determine the salinity-tolerant genotypes. The studied seedling traits namely were, germination percentage (GP), root length (RL), shoot length (SL), shoot fresh weight (SFW), root fresh weight (RFW), shoot dry weight (SDW), root dry weight (RDW), seedling length (SDL), vigor index (VI), relative water content (RWC), chlorophyll content (CC), turgid weight (TW), seedling fresh weight (SdFW), seedling dry weight (SdDW), and stomatal conductance (SC). Analysis of variance results showed that significance variability presence among genotypes and treatments (differnet salinity stressed). The genotypes G5, G27, and G37 performed well against the salinity stress and were considered salinity tolerant while the genotypes G12, G22, and G32 performed worst against stress and were considered salinity susceptible cultivars. The relative water content had a highly significant association in all salinity stressed conditions with all studied attributes while stomatal conductance had a non-significant association. The increase in the salt concentration delayed or stopped the seeds from germinating and in the case of other traits they were significantly affected by the saline environment. Our study suggests that, in future breeding programs, we may derive significant benefits from genotypes that have consistently performed well under salt stress conditions. These genotypes can be used to develop high-yielding, salt-tolerant wheat cultivars, thereby contributing to sustainable food production and global food security.

BackgroundThe Zingiberaceae family serves as a diverse repository of bioactive phytochemicals, comprising approximately 52 genera and 1300 species of aromatic perennial herbs distinguished by their distinct creeping horizontal or tuberous rhizomes. Amomum villosum Lour. and Amomum tsao-ko Crevost & Lemaire., are the important plants of family Zingiberaceae that have been widely used in traditional medicine for the treatment of many ailments. The Amomum species are employed for their aromatic qualities and are valued as spices and flavorings. In the essential oils (EOs) of Amomum species, notable constituents include, camphor, methyl chavicol, bornyl acetate, trans-p-(1-butenyl) anisole, α-pinene, and β-pinene. Objective: The aim of this review is to present an overview of pharmacological studies pertaining to the extracts and secondary metabolites isolated from both species. The foremost objective of review is not only to increase the popularity of Amomum as a healthy food choice but also to enhance its status as a staple ingredient for the foreseeable future. Result: We endeavored to gather the latest information on antioxidant, antidiabetic, anticancer, antiobesity, antimicrobial, and anti-inflammatory properties of plants as well as their role in neuroprotective diseases. Research conducted through in-vitro studies, animal model, and compounds analysis have revealed that both plants exhibit a diverse array health promoting properties. Conclusion: the comprehensive review paper provides valuable insights into the diverse range of bioactive phytochemicals found in A. villosum and A. tsao-ko, showcasing their potential in preventing diseases and promoting overall human well-being. The compilation of information on their various health-enhancing properties contributes to the broader understanding of these plants and their potential applications in traditional medicine and beyond.

The increasing incidence of diabetes and obesity poses a major threat to global human health worldwide. Increasing the consumption of resistant starch (RS) foods could reduce the occurrence of these chronic diseases.Accurate identification and screening of germplasm resources with high RS content is the initial step in breeding efforts, and Yunnan Province is recognized as the largest center of genetic diversity in Chinese rice varieties. However, there is a lack of systematic studies of genetic variation and evolution of RS content in rice landraces within this region. Here, we selected the SSIIIa gene as the subject that affected the content of RS in rice endosperm and analyzed its natural variation in 93 rice landraces in Yunnan province. Analyses of gene sequence information demonstrated that the 93 landraces were divided into 11 haplotypes and 10 protein types. Evolutionary analysis revealed that indica and japonica rice in these landraces appeared to have experienced different evolutionary. Among these haplotypes, the H4 haplotype exhibited the highest genetic similarity to the two Oryza rufipogon of Yunnan, and the content of RS was significantly higher than other haplotypes. Furthermore, association analysis identified 9 SNPs that consistently correlated with RS content, and revealed several new mutation sites. In addition, haplotypes with high RS content generally had higher amylose content and lower gel consistency. These results provided important experimental evidence for the utilization of high RS germplasm, and also lay the groundwork for further genetic research on the process of RS formation.

Nutrition therapy is the best solution to human chronic diseases, especially beer and barley which play an important role in human health and civilization. We demonstrated the actional mechanism of functional ingredients in beer and barley to combat chronic diseases, based on PubMed, google, CNKI, and ISI Web of Science databases from 1997 to 2024. Beer is rich in functional ingredients that is a complex of barley malt and hops; the health effect of beer against 26 chronic diseases is highly similar to that of barley, due to molecular mechanism of polyphenols (phenolic acids, flavonoids), melatonin, minerals, bitter acids, vitamins, and peptides. The ancient German Beer Purity Law provides much scientific basis today, especially indirectly supporting the human one cell disease theory. Low purine beer can be produced by enzymatic and biological degradation and adsorption of purines as well as dandelion addition. Functional beer with low purine and high active ingredients made from Beer Purity and barley malt as well as functional foods addition will be the key and important development direction, such as ginger beer and ginseng beer, especially coix-lily beer at the ancestors ca. 9000 years ago. This review paper not only reveals the actional mechanism of beer overcoming human chronic diseases, but also provides scientific basis for the development of functional beer for the prevention and treatment of human chronic diseases.

Nutritional therapy, for example through beer, is the best solution to human chronic diseases. In this article, we demonstrate the physiological mechanisms of the functional ingredients in beer with health-promoting effects, based on the PubMed, Google, CNKI, and ISI Web of Science databases, published from 1997 to 2024. Beer, a complex of barley malt and hops, is rich in functional ingredients. The health effects of beer against 26 chronic diseases are highly similar to those of barley due to the physiological mechanisms of polyphenols (phenolic acids, flavonoids), melatonin, minerals, bitter acids, vitamins, and peptides. Functional beer with low purine and high active ingredients made from pure barley malt, as well as an additional functional food, represents an important development direction, specifically, ginger beer, ginseng beer, and coix-lily beer, as consumed by our ancestors ca. 9000 years ago. Low-purine beer can be produced via enzymatic and biological degradation and adsorption of purines, as well as dandelion addition. Therefore, this review paper not only reveals the physiological mechanisms of beer in overcoming chronic human diseases, but also provides a scientific basis for the development of functional beer with health-promoting effects.

Rice with a high resistant starch (RS) content is one the most commonly used, effective, and safe functional foods, which can be used to prevent diabetes and its related complications in humans. Based on the health benefits (highest to lowest), the types of RS can be categorized as follows: RS1> RS3> RS5> RS4> RS2. Here, we discuss the biosynthesis and mechanism of action [processing changes, biochemistry, and glycemic index (GI)] of the five RS types present in rice as well as their potential of preventing diabetes-related diseases, based on reports published from 2004 to 2021 in PubMed, CNKI, and ISI Web of Science databases. High-RS rice has gained considerable interest owing to the advantages it offers as a staple food product and its potential for controlling appetite with satiety, lowering glucose levels in the stomach and small intestine, and increasing the short-chain fatty acid content in the large intestine, which helps combat metabolic syndrome by controlling gluconeogenesis, promoting glycogenesis, maintaining glucose and lipid homeostasis, and improving pancreatic function. Rice is an important source of RS (>3%, GI<55) and can help prevent diabetes. However, certain types of rice have a high GI (>85), which may induce metabolic syndrome. The RS content of rice ranges from 0.1% to 25.4% and the GI ranges from 44 to 132, which has many factors relating in the white rice. In this review, we discuss the diversity in RS content based on the biosynthetic mechanism and the mechanism of action of high-RS rice in diabetes. We also discuss potential limitations of rice breeding programs and the methods that can be used to ensure the availability of effective, yet palatable, high-RS rice.