Talbina as a functional food and a source of health-beneficial ingredients

Abstract

Talbina is a traditional barley‑based porridge that occupies a unique place at the intersection of prophetic medicine, traditional diets and modern functional food science. Prepared from barley flour cooked in water or milk and often sweetened with honey, talbina provides complex carbohydrates, high‑quality protein, soluble and insoluble dietary fibre, β‑glucans, vitamins, minerals and a variety of antioxidant and anti‑inflammatory phytochemicals. Classical Islamic sources describe talbina as a food that soothes the heart and relieves sorrow, while contemporary research has begun to document its effects on mood, lipid profile, glycaemic control, gastrointestinal health and chronic disease risk. This narrative review synthesises evidence from religious texts, experimental studies, clinical trials and modern nutrition literature to evaluate talbina as a functional food. The paper outlines the composition and preparation of talbina; summarises data on barley β‑glucan, milk and honey as bioactive ingredients; and reviews studies linking talbina consumption with antidepressant effects, cardiometabolic benefits and gut microbiota modulation. Potential mechanisms include increased intestinal viscosity, bile acid binding, fermentation to short‑chain fatty acids, improved neurotransmitter balance and reduced oxidative stress. Safety considerations, limitations of the current evidence base and future research priorities are also discussed. Overall, talbina appears to be a culturally meaningful, low‑cost and nutritionally dense food that could be incorporated into preventive and therapeutic strategies, especially within Muslim communities and settings where traditional prophetic foods are valued.