Triticeae

Genera recognized in Triticeae according to Robert Soreng et al.:[1] Various species are cultivated for pastoral purposes or to protect fallow land from opportunistic or invasive species Many barley cultivars Ryes (Wheat) Triticeae and its sister tribe Bromeae (bromes or cheat grasses) when joined form a sister clade with Poeae and Aveneae (Oats).

In this tribe, the majority of diploid species tested are closely related to Aegilops, the more distal members (earliest branch points) include Hordeum (Barley), Eremian, Psathyrostachys.

The broad distribution of cultivars within the Tribe and the properties of the proteins have implication in the treatment of certain digestive diseases and autoimmune disorders.

Allotetraploid combinations of Pseudoroegeneria and Hordeum and are seen in Elmyus (HHStSt),[5] but also shows introgression from Australian and Agropyron wheatgrasses.

The creation of polyploid species results from natural random events tolerated by polyploid-capable plants.

Natural allopolyploid plants may have selective advantages and some may permit the recombination of distantly related genetic material.

[14] Triticeae has a pastoral component that some contend goes back to the Neolithic period and is referred to as the Garden Hunting Hypothesis.

In this hypothesis grains could be planted or shared for the purpose of attracting game animals so that they could be hunted close to settlements.

[15] Some of the recently discovered biochemical and immunochemical properties of these proteins suggest they evolved for protection against dedicated or continuous consumption by mammalian seed-eaters.

[18] Overlapping properties with regard to food preparation[clarification needed] have made these proteins much more useful as cereal cultivars, and a balanced perspective suggests a variable tolerance to Triticeae glutens reflects early childhood environment and genetic predisposition.

4 different commercial forms of Triticeae cultivars. Clockwise from top: common wheat flour, European spelt , barley corns, rolled rye