Anti‐hypercholesterolemic effects of barley and its role in the management of metabolic disorders: A comprehensive review

Abstract The dietary and lifestyle practices have predominantly compromised human health, which are influenced by modernization and industrialization. Hypercholesterolemia, caused by the consumption of fatty and fried foods and a sedentary lifestyle, is a major modifiable risk factor for cardiovascular disease and commonly coexists with obesity, diabetes, and other metabolic disorders. This review evaluates the anti‐hypercholesterolemic and other metabolic effects of barley, with particular emphasis on β‐glucan. Literature published between January 2015 to December 2025 was retrieved from online databases, such as PubMed, Scopus, Google Scholar, and ScienceDirect. Evidence from experimental and clinical studies reveals that barley consumption can reduce total cholesterol, low‐density lipoprotein cholesterol, and triglyceride levels while supporting glycemic control, intestinal function, and weight management. These effects are primarily attributed to barley β‐glucan, which increases intestinal viscosity, reduces cholesterol and fat absorption, enhances bile acid excretion, and undergoes colonic fermentation to produce short‐chain fatty acids that influence hepatic cholesterol metabolism. Other barley constituents, including phenolic compounds, phytosterols, tocopherols, and tocotrienols, may further contribute to antioxidant and lipid‐modulating activities. Overall, barley and barley‐derived β‐glucan show potential as functional‐food components for managing hypercholesterolemia and associated metabolic disorders. Their inclusion in a balanced diet may provide a practical food‐based approach to improving cardiometabolic health.