The purpose of this study is to look into functionality and future value of sprout barley. I was able to evaluate the nutritional value and component through polyphenol and flavonoid contents and find weight loss in in vitro and when sprout barley is cultivated through hydroponics, I could find out that saponarin can be found in blue-light and chlorophyll can be found in mixed light, polyphenol, saponarin, policosanol in sprout barley can also help antioxidant effect, control of cholesterol and liver function improvement, and weight loss.
In the current circumstance of development and invigoration of natural substances, I estimated functional substances in sprout barley can be a highly promising food material to create added value in the industry.
Recently, it has been sold the voluminous amount in Japan which is the leader of health functional food materials technology using sprout barley. Besides that, increasing cases of patent applications and technology licensing of sprout barley in Korea also can prove that sprout barley's effect as health functional food is getting highly appreciated.
Through this study, I concluded that if several important conditions such as cultivation condition, establishment of each indicator's extraction method, clinical study can be continuously entailed, sprout barley will grow as a high-functional natural material in the future.