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Yava (Barley): A Potential Dietary Component for Management of Metabolic Disorders W.S.R. to Diabetes Mellitus- A Multi Case Report

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1Kavya N , 2Amulya Kannan , 3Monica KP,4 Sulochana Bhat

DOI : http://dx.doi.org/10.47191/ijahm/v12i4.01

1Ayurveda Consultant at CARI, Bengaluru

2Senior Research Fellow at CARI, Bengaluru

3Senior Research Fellow at CARI, Bengaluru

4Assistant Director at CARI, Bengaluru

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ABSTRACT:

Yava or Barley (Hordeum vulgare L.) of Triticaceae is one of the most celebrated cereals of Ayurveda. Yava is a nityasevaneeya dravya meaning, that which can be consumed on a regular basis and is conducive to health. Classically, Yava has been mentioned as a potent dietary component in many conditions which can now be placed under the umbrella term of metabolic disorders. Understanding the holistic potential of yava in addressing the pathogenesis of prameha is a key to develop newer dietary supplements out of it. This article explores the utility of Yava as a dietetic product in metabolic disorders with special reference to Diabetes mellitus. Yava was included in the daily diet of Diabetic patients for a period of 1 month and their blood glucose levels were assessed. It was noted that there was significant improvement in the glycemic control in selected patients of Diabetes mellitus. 

KEY WORDS: : Yava, Barley, Prameha, Diabetes mellitus, Ayurveda, Diet

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Category: Volume 12 Issue 04 (July-August 2022)