Also known as: Triticum aestivum grass, Wheat sprout
Wheatgrass is the young grass of the common wheat plant, rich in chlorophyll, vitamins, minerals, and antioxidants. It is traditionally consumed as juice or powder for general wellness and antioxidant support.
Wheatgrass (Triticum aestivum) is harvested at the jointing stage, before the wheat plant begins to produce grain, and is therefore considered gluten-free by most standards. It is exceptionally rich in chlorophyll, which accounts for its vivid green color, and provides a concentrated source of vitamins A, C, and E, as well as iron, magnesium, and amino acids. Preliminary clinical research suggests potential benefits in reducing oxidative stress, supporting red blood cell production in certain conditions such as thalassemia, and modulating inflammatory markers in ulcerative colitis. While the nutritional density of wheatgrass is well established, larger and more rigorous clinical trials are needed to confirm many of its claimed therapeutic benefits.
In vitro and animal studies demonstrate that wheatgrass extracts exhibit significant free-radical scavenging activity and can reduce markers of inflammation including TNF-alpha and IL-6.
A pilot study in patients with beta-thalassemia major found that daily wheatgrass juice consumption was associated with a reduction in the frequency of blood transfusions.
On an empty stomach in the morning
Fresh juice is preferred for maximum enzyme activity, but powder is more practical for daily use.
Maximum nutrient and enzyme content
Convenient daily supplementation
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