Bran is a by-product of naked barley mainly including seed coat, germ, aleurone layer and a small amount of starchy endosperm. It is not only rich in nutrients, but also has functional components such as arabinoxylan, β-glucan, phenolic compounds and phytosterol. Besides, it has a variety of physiological activities such as hypoglycemic effect, antilipemic function, antioxidant capacity and intestinal tract regulation, and can meet the demand for a healthy diet. However, rough taste and poor digestibility result in its insufficient processing and utilization, and limit the development of its product. With the advocacy of low-carbon and innovative ideas, there has been an increasing number of related researches on naked barley bran in recent years. The oil, dietary fiber, fermentation product and related processing technologies based on naked barley bran have developed continually, which has stimulated the potential for its efficient utilization. To provide a theoretical reference for breaking through the key technology of deep processing and accelerating the commercialization of high-quality products, the research process of functional components and product development of naked barley bran have been reviewed.