Nutritional and Bioactive Properties of Triticum Aestivum Extracts
Summary
Extracts of Triticum aestivum, commonly known as wheatgrass, have attracted growing interest as sources of essential nutrients and bioactive constituents. Young shoots yield a complex matrix of carbohydrates, proteins, vitamins (C, E and B complexes), minerals (Ca, Mg, Fe, Zn) and chlorophyll, complemented by high levels of phenolic acids and flavonoids. Extraction methods such as aqueous decoction or ethanol-assisted protocols determine the profile and concentration of phytochemicals, encompassing terpenoids, alkaloids and phenolic derivatives. These compounds exhibit potent antioxidant activity, assessed by radical-scavenging assays, and display antimicrobial, anti-inflammatory and enzyme-modulatory properties. Cultivation parameters and post-harvest processing, including fermentation, can enhance phenolic transformations and bioavailability. Together, this body of research underpins the potential of wheatgrass extracts in functional foods, nutraceuticals and complementary therapies, addressing global health challenges related to chronic disease and dietary deficiencies.
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Nutritional and Bioactive Properties of Triticum Aestivum Extracts publication trend
The graph below shows the total number of articles in nutritional and bioactive properties of triticum aestivum extracts across all publications each year (not limited to Nature Index journals).
Technical terms
Phenolic compounds: plant-derived molecules featuring one or more hydroxyl groups on an aromatic ring, contributing to antioxidant capacity.
Flavonoids: a subclass of phenolic compounds characterised by a C6–C3–C6 structure, known for anti-inflammatory and antioxidant activities.
Antioxidant activity: the ability of a substance to neutralise reactive oxygen species and prevent oxidative damage to cells and biomolecules.
Fermentation: a metabolic process in which microorganisms convert organic substrates, often modifying or enhancing the bioactivity of plant compounds.
Glycosylation: the enzymatic attachment of sugar moieties to phytochemicals, influencing their solubility, stability and bioavailability.
References
- Evaluation of phytoconstituents of Triticum aestivum grass extracts on nutritional attributes, antioxidant, and antimicrobial activities against food pathogens with molecular in silico investigation. Food Frontiers (2023).
- Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation. Foods (2023).
- Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice. Foods (2022).
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