Barley is one of the staple grains that have been eaten by humanity for centuries. Until around 1960, Japanese people also ate a lot of barley. However, after that, white rice and bread became the main staple foods, and the consumption of barley plummeted. In tandem with this, diabetes, which is called a modern disease, diabetes, and colon cancer, are closely related to dietary habits.
Barley has been shown to help prevent and improve these modern diseases through research conducted in various parts. We want to explore the health value of barley and other grain fibers more deeply from various perspectives and convey correct information to the public. With this in mind, we have established the "O-mugi Lab (Barley Laboratory)," a platform for grain fiber research.
The O-mugi Lab will promote research on the functional properties of barley and other grain fibers, foster researchers, and conduct research, analyze, and disseminate information on the latest research trends in the world, in cooperation with researchers in Japan overseas.
This website, "O-mugi Lab," is positioned as the information dissemination center of the Barley Lab and will disseminate the latest information on barley research, particularly among grain fibers, as well as information that can be applied to barley research.
