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Context in source publication
Context 1
... compounds present, which make this grass therapeutically effective, is the indole compounds, apigenin and laetrile. [ Table 1 and 2] [21] . In a study conducted to determine the elemental concentration profile of wheatgrass using instrumental neutron activation analysis, it was found that the concentration of elements such as K, Na, Ca and Mg increased linearly in the shoots with the growth period, whereas the concentrations of the elements namely Zn, Mn and Fe remained constant in shoots after 8th day of plant growth for all three conditions of growth. ...Similar publications
The paper presents and describes the developed design of the working elements of the roll-belt press. The theoretical dependences of the energy parameters of the press are found. The optimal operating parameters are substantiated, which allows the most efficient berry juicing. The data of experiments on berry juicing, depending on the juicing press...
Citations
... Phytochemical assessment and antioxidant activities of wheatgrass [11,12,14,28] . ...
Plants have been utilized by humans throughout history for a variety of purposes, including sustenance and medicinal intentions. Since ancient times, wheatgrass has been utilized as a type of microgreen for therapeutic purposes. Phenolic flavonoids, vitamins, minerals, proteins and enzymes are all abundant in wheatgrass. These nutrients and bioactive substances enhanced wheatgrass’s therapeutic efficacy and made it a powerful antioxidant agent for the treatment of a range of diseases. it has been shown to have a wide variety of pharmacological potentials, including an antioxidative potential that helps to neutralize free radicals, anticancer, anti-ulcer, anti-diabetic, anti-arthritic, anti-microbial action, and many more. However, there is a dearth of scientific evidence to back up wheatgrass’s possible pharmacological effects and clinical value. To investigate its clinical utility for human welfare, in-depth research studies are needed. Through this analysis of the review literature, an attempt has been made to explain wheatgrass and its therapeutic potentials.
... The targeted amino acid profile of WJPs from various wheat varieties grown under different temperature and photoperiod conditions revealed the presence of essential and non-essential amino acids (EAAs and NEAAs), as shown in Fig. 1 Variation in composition of wheatgrass due to temperature and photoperiod A. Kumar and N. Singh function of temperature and photoperiod conditions. Similarly, Chauhan (2014) identified 17 different essential and non-essential amino acids in wheatgrass juice, highlighting a high proportion of amino acids such as aspartic acid, arginine, glutamic acid, serine and alanine. These amino acids play a crucial role in plant growth and development, serving as primary nitrogen-transport compounds within plants (Urquhart & Joy, 1981). ...
The present study investigated the phenolic profile, sugar composition and amino acid profile of lyophilised 10‐day‐old wheatgrass cultivated under varying temperature and photoperiod conditions. The targeted phenolic profile showed the abundant presence of chlorogenic, caffeic, ferulic and p‐coumaric acid. The phenolic content varied with temperature and photoperiod conditions. The comprehensive sugar profile indicated the variation in the concentration of glucose with different growing conditions altered carbohydrate metabolism in wheatgrass. Similarly, the concentration of amino acids also varied with growing conditions. Notably, the concentration of proline, arginine and GABA in wheatgrass from all wheat varieties increased more prominently in photoperiod of 22 h and growth temperature of 22 °C in light and 17 °C in dark as a response of defence mechanism.
... Apart from these it also acts as an immunomodulator, antioxidant, astringent, laxative, diuretic, and antibacterial agent. Wheatgrass also can regulate blood sugar levels [66]. Wheatgrass helps to recover the various types of diseases including fever, infections, inflamed mouth and throat, common cold, cough, bronchitis, and skin-related disorders [16]. ...
... In anemic animals, chlorophyllin has bacteriostatic characteristics that help wound healing and encourage the formation of hemoglobin and erythrocytes. It has been used to treat a variety of skin diseases, burns, and ulcers, where it stimulates granulation tissue and epithelization and works as a wound healing agent [66]. Dasari et al. [84] studied the anti-inflammatory properties of wheatgrass against animals by using a formalin-induced rat paw edema model. ...
Background
This paper aims to provide a comprehensive review of the nutritional composition and bioactive compounds found in wheatgrass, including chlorophyll, vitamins, minerals, flavonoids, and phenolic compounds, as well as their associated health benefits. The review focuses on various cultivation practices, preservation techniques, and the current utilization of wheatgrass as a whole. Additionally, the potential toxicity of wheatgrass has been discussed. Wheatgrass, a nutrient-rich grass, possesses significant pharmacological and therapeutic qualities. In the present scenario, wheatgrass is available in the form of juice, powder, and tablets, and is incorporated into various food products through different processing treatments.
Method
Information and data regarding wheatgrass cultivation practices, processing, and preservation methods were collected from scientific sources, including Google Scholar, ResearchGate, ScienceDirect, fig, Web of Science, and Scopus databases.
Result
Wheatgrass is a highly valuable source of diverse nutrient compounds. Various cultivation methods, such as indoor and outdoor techniques using different growing mediums, have been employed for wheatgrass production. Recent methods for wheatgrass preservation have been suggested to enhance the bioactive compounds present in wheatgrass.
Conclusion
Numerous studies have demonstrated that the consumption of wheatgrass and wheatgrass- based products can help control diabetes, atherosclerosis, kidney and colon diseases, anemia, and certain types of cancer. The smaller size of wheatgrass allows for easier assimilation of its beneficial compounds. Creating awareness among consumers about the nutritional profile and therapeutic properties of wheatgrass is crucial in order to maximize its market potential.
... Fifteen pounds (6.81 kg) of wheatgrass juice has a comparable nutritional value to 350 pounds (158.9 kg) of leafy greens and vegetables (Mujoriya, and Bodla, 2011). Wheatgrass is known to help diminish fatigue, improve sleep, increase strength, naturally regulate blood pressure and blood sugar, support weight loss, improve digestion and elimination, support healthy skin, teeth, eyes, muscles, and joints, and improve the function of our heart and lungs and reproductive organs, heal ulcers and skin sores, slow cellular aging, improve mental function, and is beneficial in arthritis and muscle cramping, thalassemia, hemolytic anemia, cancer, asthma, allergy, inflammatory bowel disease and detoxification (Chauhan, 2014). Despite the health benefits of wheatgrass consumption, its acceptance and use is still low worldwide. ...
... Wheatgrass juice contains a plethora of minerals like calcium, phosphorus, magnesium, alkaline earth metals, potassium, zinc, boron, and molybdenum (Padalia et al., 2010). Wheatgrass is a good source of mineral nutrients as it contains significant amounts of iron, phosphorus, magnesium, manganese, copper, and zinc (Chauhan, 2014). Wheatgrass juice powder (WJP) had significantly higher K and Mg content as compared to pulse juice powder (PJP). ...
... It is also a natural source of antibiotic elements (Roshan et al., 2021). Padalia et al. (2010) and Chauhan (2014) found 3.64 and 25.2 mg/100 mL, respectively, of vitamin C contents in the wheatgrass juice. Abe Tullo (2022) also reported 36.35 and 31.65 mg/100g of vitamin C in wheatgrass juice of ogolcho and kingbird varieties, respectively. ...
The main aim of this review is to provide an overview of the nutrient contents and health benefits of grain wheat for wheatgrass juice. Wheatgrass juice is the young grass of the common wheat plant (Triticum aestivum) freshly juiced for human consumption. Wheatgrass growing and preparation of its juice in our homes in both rural and urban areas is easy and convenient. Wheatgrass is grown in trays to preserve its quality when delivered to food establishments. When the wheatgrass reached a height of above 7 inches, they are cut a half inch above the surface of the soil and harvested for wheatgrass juice production after 8 days from grain sowing or 13 days from grain soaking. The wheatgrass juice is extracted by manual or electric juicer and filtered to remove the suspended matter. Wheatgrass juice is a complete food that contains chlorophyll, proteins, minerals like K, Ca, Fe, Mg, Na, P, and S, vitamins such as A, B, C, and E, bioflavonoids, enzymes, and 17 forms of amino acids. The pH factor of the wheatgrass juice and human blood is 7.4, which may be the reason why wheatgrass juice is quickly absorbed into the blood. Wheatgrass juice is used for treating protein-energy malnutrition, micronutrient deficiency, and chronic diseases such as diabetes, cardiovascular, thalassemia, and cancer of any organ. In addition, wheatgrass juice is an excellent antioxidant due to the presence of 70% of chlorophyll.
... In the category of vegetable foods, wheat (Triticum aestivum) is a key component of the human diet. Wheat grass exhibits anti-oxidant properties because of the high concentrations of physiologically active substances, bioflavonoids, and minerals in it [92,93]. The findings of the in vitro investigation by Yldrm et al. demonstrated the astounding proliferative and migratory effects of wheat EXOs on endothelial, epithelial, and dermal fibroblast cells. ...
Almost all cell types, either in vivo or in vitro, create extracellular vesicles (EVs). Among them are exosomes (EXOs), i.e., tiny nanovesicles containing a lipid bilayer, proteins, and RNAs that are actively involved in cellular communication, indicating that they may be exploited as both diagnostics and therapeutics for conditions like cancer. These nanoparticles can also be used as nanocarriers in many types of research to carry agents such as drugs. Plant-derived exosome-like nanoparticles (PENs) are currently under investigation as a substitute for EXOs formed from mammalian cells, allowing researchers to get beyond the technical constraints of mammalian vesicles. Because of their physiological, chemical, and biological properties, PENs have a lot of promise for use as nanocarriers in drug delivery systems that can deliver various dosages, especially when it comes to large-scale repeatability. The present study has looked at the origins and isolation techniques of PENs, their anticancer properties, their usage as nanocarriers in the treatment of different illnesses, and their antioxidant properties. These nanoparticles can aid in the achievement of therapeutic objectives, as they have benign, non-immunogenic side effects and can pass biological barriers. Time-consuming and perhaps damaging PEN separation techniques is used. For the current PEN separation techniques to be used in commercial and therapeutic settings, they must be altered. In this regard, the concurrent application of biological sciences can be beneficial for improving PEN separation techniques. PENs’ innate metabolic properties provide them a great deal of promise for application in drug delivery systems. However, there could be a risk to both the loaded medications and the intrinsic bioactive components if these particles are heavily armed with drugs. Therefore, to prevent these side effects, more studies are needed to devise sophisticated drug-loading procedures and to learn more about the physiology of PENs.
... Most captivating ingredient for functional beverages is green juices containing cereal grass which are the young leaves of seedlings i.e. oat, rye, barley, alfalfa and wheatgrass are presently regarded as novel functional foods containing nutritious sources such as proteins, polyphenols, chlorophyll, minerals, vitamins etc. and are known to be super foods (Gruenwald, 2009). Wheatgrass (Triticum aestivum) the "green blood" is widely recognized for its high chlorophyll, 70% of which is a chemical part of it (Chauhan, 2014). W heat grass, which can contain essential nutrients and vitamins, may be freshly j uiced and dried into powder for use in individual's consumption. ...
Background: Functional beverages are one of the kind that focuses solely on consumer interest in health and have distinctive formulations made up of different herbal ingredients along with fruits/vegetables blended together to meet the optimum outcomes. The purpose of the present paper is quality evaluation and organoleptic acceptability which is identified as a significant predictor. Methods: The developed functional fruit-herb beverages produced from Wheatgrass, Pomelo fruit and Hibiscus flower in addition to one each from six treatments of different proportions were analyzed for consumer acceptance test along with chlorophyll, carotenoids, total Phenolic contents, flavonoids content and DPPH radical scavenging activity. Result: The consumer’s overall acceptability of the beverages one serving portion (200 ml) was significantly correlated to their taste and flavor and consumer preference on taste. Beverage (T2) was most preferred, but beverage T2 was favored by one group while beverage (T3) was chosen by the second group. This study examined the chemical characteristics of functional fruit-herb beverages and its conclusions imply that changing the proportions of the ingredients will change the optimal beverage blend’s nutrient profile. Hibiscus juice in T5 and T2 at higher ratios greatly enhanced the formulation’s antioxidant response. While the level of chlorophyll and carotenoids considerably rose in T6 and T3 as the ratio of wheatgrass juice increased.
... Between chlorophyll and hemoglobin have the same porphyrin structure, the difference between them is in the central atomic structure where chlorophyll is magnesium (Mg) and hemoglobin is iron (Fe) [10]. The structure of chlorophyll is similar to hemoglobin and allows the body to convert chlorophyll into hemoglobin [7]. ...
... The consumption of healthpromoting dietary supplements can be helpful in establishing a parallel line of defence against important human diseases, particularly in their early stages of development [40]. It has been suggested that the daily intake of wheatgrass juice improves blood flow and aids digestion and general detoxification of the body due to the presence of anti-oxidative bioflavonoids such as apigenin, quercitin, luteoline and minerals in it [41]. ...
Fermented wheatgrass juice was prepared using a two-stage fermentation process by employing Saccharomyces cerevisiae and recombinant Pediococcus acidilactici BD16 (alaD+). During fermentation, a reddish-brown hue appeared in wheatgrass juice due to production of different types of red pigments. The fermented wheatgrass juice has considerably higher content of anthocyanins, total phenols and beta-carotenes as compared to unfermented wheatgrass juice. It has low ethanol content, which might be ascribed to the presence of certain phytolignans in wheatgrass juice. Several yeast-mediated phenolic transformations (such as bioconversion of coumaric acid, hydroxybenzoic acid, hydroxycinnamic acid and quinic acid into respective derivatives; glycosylation and prenylation of flavonoids; glycosylation of lignans; sulphonation of phenols; synthesis of carotenoids, diarylnonanoids, flavanones, stilbenes, steroids, quinolones, di- and tri-terpenoids and tannin) were identified in fermented wheatgrass juice using an untargeted liquid chromatography (LC)-mass spectrometry (MS)-matrix-assisted laser desorption/ionization (MALDI)-time-of-flight (TOF)/time-of-flight (TOF) technique. The recombinant P. acidilactici BD16 (alaD+) also supported flavonoid and lignin glycosylation; benzoic acid, hydroxycoumaric acid and quinic acid derivatization; and synthesis of anthraquinones, sterols and triterpenes with therapeutic benefits. The information presented in this manuscript may be utilized to elucidate the importance of Saccharomyces cerevisiae and P. acidilactici BD16 (alaD+) mediated phenolic biotransformations in developing functional food supplements such as fermented wheatgrass juice.
... Germination sprouts, which are fully grown seeds that have been sprouted in water over several days, are particularly rich in vitamins, minerals, proteins, fats, and carbohydrates that are required for plant growth. The germination process leads to significant chemical changes in these seeds, making them a valuable addition to a healthy diet [12][13][14]. ...
In recent times, there has been a surge in interest in the impact of diet and physical activity on human health, with the goal of expanding lifespan and enhancing the quality of life. This has Light-emitting diode (LED) to interventions centered on incorporating healthy foods, including fresh sprouts, which are rich in antioxidant compounds and beneficial phytonutrients for human consumption. Various factors, such as temperature, nutritional solution, and types of light quality and intensity, can influence the nutritional value of sprouts. This study evaluates the impact of LED light with red-blue-ultraviolet (6:3:1; R:B:UV) and three levels of intensity (control, 120, and 150 μmol/m2s−1) on five different sprout species, namely wheat, barley, mung bean, alfalfa, and soybean, after seven days of germination. The research investigates the effects on various parameters, including photosynthetic pigments (chlorophylls a, b, total), carotenoid, activities of antioxidant enzymes such as catalase, superoxide dismutase, and soluble proteins, soluble sugars, starch, vitamin C, and element content such as potassium, iron, and phosphorus. The results indicate that the LED treatments and increasing light intensity significantly improve the physiological and antioxidant properties of edible sprouts, with the 150 μmol/m2s−1 treatment producing the most beneficial outcomes. Additionally, increasing light intensity reduces starch content while enhancing the content of photosynthetic pigments, soluble carbohydrates, vitamin C, element concentration, antioxidant enzymes, and soluble proteins. Among the five species of edible sprouts, barley had the highest content of photosynthetic pigments, while soybean and mung beans had the lowest content. Mung beans and alfalfa had the highest and lowest concentrations of potassium and iron, respectively. In terms of phosphorus concentration, soybean and barley sprouts showed the highest and lowest concentrations, respectively.
... Wheatgrass contains at least 17 different types of amino acids consisting eight of the nine essential amino acids. Aspartic acid, glutamic acid, arginine, ala-nine, and serine are only a few of the abundant amino acids found in wheatgrass, which is another noteworthy characteristic [18,19]. Wheatgrass-enriched foods can be suggested to the people for both general well-being and the treatment of illnesses like metabolic syndrome, cancer, thalassemia, anaemia, etc. [20]. ...
Artocarpus heterophyllus Lam. is commonly referred as jackfruit. A widespread fruit in Asia, Africa, and some parts of South America, jackfruit is a tropical climacteric fruit that is native to India's Western Ghats and is a member of the Moracae family. Jackfruit is a nutritious, high-energy food. The freshly sprouted initial leaves of the Triticum aestivum, a species of common wheat, are used as a food, beverage, or dietary supplement known as wheatgrass. Therefore, this study was aimed to develop a portable, nutritious, ready-to-eat jackfruit product (macaron) incorporated with wheatgrass powder and to evaluate the nutritional properties of the product. Flour made from jackfruit and almond flour were utilized for the development of macarons. Egg white was replaced by aquafaba. Aquafaba is the viscous water in which legume seeds such as chickpea have been cooked. It forms stable edible foams and emulsions with functional properties which are similarly produced by whole egg and egg white. Three different formulations were prepared. Sample 1 (F1) received rating of liked extremely as per 9-point hedonic scale. Analysis of macaron reveals that the jackfruit macaron is high in carbohydrates (95.56 g) and low in fat (0.27 g). Thus, jackfruit macaron is an appealing and inexpensive vegan and gluten-free food source for vegetarians and consumers with animal protein allergies and allergic to gluten respectively.
