Unlike the previous areas of interest, research into the health benefits of malt has only taken place in comparatively recent times. Current studies have shown that lunasin, a novel, cancer-preventive peptide found in barley has proven efficacious against carcinogens and oncogenes. Research showed that malting increased the level of folate in barley by two to three times the original level. Folate is considered to be one of the vitamins lacking in Western diet. Silicon content in barley grains is thought to be essential in the diet for the proper development of collagen and bones and may prevent the absorption of aluminium in the gut.

Barley was historically used by the Romans to treat boils, and by the Greeks to treat gastrointestinal inflammation. Gladiators ate barley for strength and stamina and were called hordearii from the Latin word for barley, hordeum.

Barley is taken by mouth to lower blood sugar, blood pressure, and cholesterol, and for weight loss. It is also taken by mouth for digestive complaints including diarrhea, stomach pain, and inflammatory bowel conditions. Barley is also used for cancer prevention.