A review of Qingke (Hordeum vulgare var. coeleste L.): Nutritional components, pharmacological effects, and flavor characteristics

Qingke ( Hordeum vulgare var. coeleste L.) is a unique grain crop native to the Qinghai-Tibet Plateau in China. Qingke is gaining increasing attention for its diverse nutritional components, pharmacological activities, and unique flavor characteristics. In recent years, modernly processed products made from Qingke have also been highly favored by the public. In this review, the main nutritional constituents of Qingke were systematically summarized, including protein, starch, dietary fiber, and representative bioactive compounds such as β -glucan, polyphenols, and γ -aminobutyric acid. Besides, the main pharmacological effects of Qingke were also reviewed, including antioxidant, hypoglycemic, and hypolipidemic activities. Additionally, recent advances in flavor research related to Qingke and its products were generally outlined. This review establishes the scientific groundwork for broader utilization and advanced processing of Qingke resources in the food industry.