Researchers from the Food for Health Science Centre at Lund University in Sweden have shown that barley is beneficial in improving metabolism for up to 14-hours. The researchers carried out the study on 20 healthy, middle-aged participants. The ‘treatment group’ ate barley kernel bread at breakfast, lunch and dinner for 3 days whilst the control group ate  
                                                                white wheat bread during the same 3-day period.
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Recent research published in in the journal Developmental Cell has demonstrated the presence of special proteins located in the small vessels of the brain is likely to influence the risk of stroke in mice.
Peter Carlsson along with his research team has investigated the development of the blood brain barrier and what makes the capillaries in the brain different from other vessels in other organs.
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