Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of nonstarch polysaccharides as mixed linkage (1-3),(1-4)-␤-D-glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are ␣-amylase, ␤-amylase, ␣-glucosidase, and limit dextrinase. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, arabinoxylans, and ␤-glucan. This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing. It also explores in-depth the several by-products obtained after brewing and their potential for various food applications. Barley brewing by-products offer an opportunity for cereal-based baked and extruded products with acceptable sensory and nutritional characteristics.

The orexins A and B, also known as hypocretin A and B, are excitatory hypothalamic neuropeptide hormones produced by the cleavage of a single precursor protein prepro-orexin (PPO), consisting of 131 amino acids. Orexin-A and -B were discovered simultaneously in 1998 by two independent laboratories (De Lecea et al., 1998;Sakurai et al., 1998). Orexin-A (OXA) is a 33-amino acid peptide, while orexin-B (OXB) consists of 28 amino acids. The amino acid sequence of OXA is highly conserved among mammalian species, including rats, pigs, cows, and humans, and the sequence of OXB in pigs and humans varies by only one amino acid residue (Sakurai

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Highland crops have drawn increased interest as functional foods due to the abundance of bioactive chemicals with health advantages, including antioxidant and immunomodulatory activity.