Extract from barley plants. Can have antioxidant properties when ingested, but there is no research showing this to be the case when applied topically (Source: Journal of Agricultural Food and Chemistry, March 2001, pages 1455–1463). Barely and its extracts/derivatives are a source of gluten. When fermented (as it is when used to make beer or when combined with yeast in cosmetics), barely extract has been shown in animal studies to reduce topical inflammation that can lead to atopic dermatitis (Source: Bioscience. Biotechnology, and Biochemistry, March 2009, pages 489-493).