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A Study on Wheat Grass Juice (Green Blood) as a Functional Food


Avirup Mondal , Centre for Food Technology, Jiwaji University, Gwalior, Madhya Pradesh, India; Dipali Saxena, Centre for Food Technology, Jiwaji University, Gwalior, Madhya Pradesh, India


Wheat Grass Juice, Triticum Aestivum Linn, Chlorophyll, Abscisic Acid, Superoxide Dismutase, Bioflavonoid


This study aims to figure out that how human beings are benefitted by wheat grass juice which provide all the required nutrients and medicinal benefits for a healthy body and also wheat grass juice consider as a functional food. Wheat grass juice is a food prepared from the cotyledons of the common wheat plants, Triticum aestivum Linn (subspecies of family poaceae) which is freshly juiced or dried in to powder for human consumption. It is commonly known as green blood due to its high chlorophyll content which accounts for 70% of its chemical constituents. Wheatgrass contains many vitamins, minerals, antioxidants and trace elements, including selenium, and all 20 amino acids. It also contains the hormone abscisic acid (also called: dormin), the antioxidant enzyme SOD (Superoxide Dismutase) and over 30 other enzymes, the antioxidant enzyme cytochrome oxidase, laetrile and a whole lot of other nutrients. The vitamin content makes it an important adjuvant in anti-allergic and anti-asthmatic treatment, while the enzymes play a pivotal role in the anticancer approach of this herbal drug. A notable feature of the wheatgrass juice is its bioflavonoid content which are the naturally occurring antioxidants and account for many of its clinical utilities such as management of inflammatory bowel disease and as a general detoxifier.

Other Details

Paper ID: IJSRDV4I70218
Published in: Volume : 4, Issue : 7
Publication Date: 01/10/2016
Page(s): 338-342

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