Vol. 12, Issue 5 (2023)

Author(s):
Harshpreet Singh, Tamana Saini and Poonam Jaglan

Abstract:
Wheatgrass, the young shoots of the wheat plant (Triticum aestivum), has received a great deal of attention in recent years for its potential health benefits and rich nutritional profile. The purpose of this review is to explore the potential applications of wheatgrass in functional foods and nutraceuticals. The article first highlights the composition of wheatgrass, which includes vitamins, minerals, amino acids, enzymes, chlorophyll, and bioactive compounds. These components contribute to its antioxidant, anti-inflammatory, antimicrobial and immunomodulatory properties. In addition, the possible functional uses of wheatgrass in various foods are discussed in the review. Wheatgrass can be incorporated into beverages such as juices and smoothies, as well as baked goods, pasta and snacks, increasing their nutritional value. In addition, wheatgrass extracts can be used as natural food coloring or flavoring, adding a vibrant green hue and unique flavor to foods. This review also examines the nutraceutical potential of wheatgrass. Wheatgrass supplements have been linked to several health benefits, including detoxification, improved digestion, enhanced immune function, and potential anti-cancer effects. The review presents evidence from preclinical and clinical studies supporting these claims, although more research is needed to determine the efficacy and safety of wheatgrass-based nutraceuticals.