What Are the Benefits of Wheat Grass Powder in Hindi?

Wheat is a grass species belonging to the Triticum genus, and it is the only plant on Earth that provides nutrition from germination to maturity. In ancient China, blé was one of the five major grains used as a food source, ranking fourth after rice, corn, and sorghum.Wheat is widely cultivated, primarily in the Huai River region and its northern areas in China [traduction]1] [traduction]. In Hindi, wheat is characterized by "three highs and two lows"[2], namely high protein, high dietary fiber, high vitamins, low fat, and low sugar, making it suitable for patients with diabetes, hypertension, obesity, and cardiovascular diseases, and possessing excellent health benefits.

Wheat seedlings can absorb exogenous nutrients during their growth period, such as glucosamine and hydroxyproline (an indicator of collagen)[3] [traduction]. The ancient medical text "Compendium of Materia Medica"records that "wheat seedlings[4] have a pungent taste, a cold nature, and are non-toxic. They dispel alcohol toxins, sudden heat, alcohol-induced sores, and yellow eyes.Pounding and filtering the juice for consumption can detoxify from poisonous substances, alleviate restlessness, and treat feverish conditions, clear chest heat, and promote small intestine function."The most nutritious part of wheat is the wheat sprout, followed by the seeds. Wheat contains the highest nutritional content from germination to the 7th day of growth. The primary pharmacological functions of wheat sprouts are to treat chronic diseases such as obesity, diabetes, and atherosclerosis, playing an important regulatory role in human health.

Wheat sprout powder products were first developed and utilized in Japan. Japanese medical doctor Ogihara Yoshihide once suffered from organic mercury poisoning. After drinking large amounts of plant juices, he found that wheat sprout juice was the most effective, quickly restoring his health. This incident prompted Ogihara Yoshihide to conduct research on wheat sprouts and develop a series of related products, which were exported to multiple countries [5]. In 1994,Dr. Xu Xinyue introduced the concept of "wheat green"to China. In 2001, it was officially certified by the U.S. Food and Drug Administration (FDA) for wheat green in China. Therefore, Dr. Xu Xinyue is hailed as the "Mother of Wheat Green"in China [6]. Wheat green is currently the most popular wheat sprout product.

Wheat sprout powder is made by harvesting the fresh, tender shoots of wheat plants at a height of 15–30 cm during the early growth stage, followed by processing through steps such as cutting, washing, blanching, drying, and grinding. It has a low moisture content, typically between 4% and 5%. Wheat sprout powder is rich in nutrients including protein, vitamins, chlorophyll, minerals, and fiber.Research indicates that wheat sprout powder helps improve sleep quality, enhance memory, boost immunity, promote wound healing, alleviate fatigue, detoxify and beautify the skin, and possess antioxidant, detoxifying, and antidepressant effects [7–9]. The volatile compounds in wheat sprout extracts can activate the human autonomic nervous system and influence the activity of the parasympathetic nervous system [10].

1 Major nutritional components of wheat sprout powder

1.1. - le système protéines

Wheat sprouts are rich in protein, containing 2–3 times more protein than wheat grains. The content of lysine and tryptophan is significantly higher than that in wheat, corn, and rice [11–12]. Wheat sprouts contain a total of 18 amino acids, with essential amino acids accounting for 39% [13]. The polypeptides and polyamines present can directly enter the bloodstream and be absorbed and utilized by the human body.

Xin Peiyao et al. compared the protein content of 242 wheat sprout powders with that of wheat grains [14], finding that the protein content of wheat sprout powders ranged from 28% to 31%, and there was a significant difference compared to wheat grain protein content, showing a positive correlation.Wheat sprouts contain a high content of enzymatic substances, among which superoxide dismutase (Superoxide Diamutase, SOD) and catalase (Catalase) are the most abundant [15]. The activity of SOD is seven times that of grapes [16], and polyphenol oxidase (Polyphenoloxidase,PPO) is the primary enzyme responsible for browning in wheat seedling juice, while peroxidase (Peroxidase, POD) can alter the flavor of wheat seedling juice [17]. Enzymes play a regulatory role in human physiological functions, such as: SOD and catalase work together to effectively remove free radicals in the human body, decompose toxins, delay aging; lipoxygenase and protease accelerate food breakdown and promote digestion; cytochrome oxidase, transhydrogenase, and other water-soluble extractable enzymes can degrade the toxicity of organophosphorus pesticides [18]. As a natural plant enzyme for pesticide degradation, it is safe for humans, so wheat sprouts have broad prospects for development in detoxification.

1.2. - Minerals

Wheat sprout powder contains various minerals essential for the human body, including calcium, iron, copper, magnesium, zinc, and potassium. Among these, calcium, potassium, and magnesium are particularly abundant [19], earning it the title of "the king of alkaline foods."Regular consumption of wheat sprout powder increases potassium intake, helps expel excess sodium from the body, and has fatigue-relieving effects.Wheat germ powder helps prevent rickets in children, osteomalacia in adults, and osteoporosis in the elderly. It also maintains normal hematopoietic function, regulates electrolyte balance in the body, and stabilizes blood pressure. The mineral content of wheat germ juice solids is shown in Table 1.

1.3 vitamines

Wheat sprout powder is a rich source of vitamins B and C, helping the body restore physical and mental health [19]. Additionally, it contains abundant vitamin E and beta-carotene, with natural vitamins being easily absorbed and utilized by the human body and relatively safe. Duan Jinghui et al. conducted a detailed analysis of vitamins in wheat sprouts [20–21], finding that wheat sprout powder has the highest content of vitamin C and vitamin E.When compared with the "Chinese Food Composition Table,"the vitamin C content in wheat sprout powder is approximately 3.7 times that of apples and 2.1 times that of peaches, while the vitamin E content is approximately 6.1 times that of lemons (see Table 2).Wheat germ powder has various health benefits, including delaying human aging, lowering cholesterol, enhancing reproductive function, preventing beriberi, oral-genital syndrome, and anemia, and improving immune function. It is an excellent source of vitamins for the human body. Wheat germ also contains abundant folic acid, with a content as high as 39.94 mg/100g [22]. Folic acid plays a crucial role in promoting the neural development of infants and young children.

1.4 Chlorophyll

Chlorophyll has a structure similar to that of hemoglobin in the human body and has blood-purifying effects, hence it is referred to as "the green blood of the human body."Wheat sprouts are rich in chlorophyll, with content generally ranging from 0.26 to 0.43 μg/100g [23]. Chlorophyll binds to intestinal carcinogens, reducing their bioavailability and thereby preventing cancer [24].Under the action of PPO, chlorophyll forms magnesium-depleted chlorophyll. When large amounts of magnesium-depleted chlorophyll enter the human body, they are transported via the bloodstream to cellular tissues, increasing capillary permeability and causing skin itching and redness.When the intake of magnesium-depleted chlorophyll exceeds or equals 25 mg, the aforementioned reactions occur. However, levels below 25 mg are beneficial to humans. Japan has established a maximum food safety standard, limiting magnesium-depleted chlorophyll content to no more than 100 mg/100g, while Taiwan has set a limit of no more than 60 mg/100g [25].When developing products related to barley grass powder, the conversion of chlorophyll to magnesium-depleted chlorophyll can be prevented by inhibiting the activity of PPO or through other methods. Chlorophyll is a natural pigment widely used in the food industry[26].

1.5 Flavonoids

Flavonoids possess strong antioxidant, antibacterial, and cardiovascular disease-improving properties[27-28],Xia Yanshi et al. found that wheat sprouts contain abundant flavonoids [29], reaching 7,308.60 μg/g. Masusumi Kamiyama et al. found that flavonoids in wheat sprout leaf extracts are primarily saponins [30],Saponins inhibit the production of lipid peroxidation products such as malondialdehyde (MDA) induced by ultraviolet radiation and the Fenton reagent, thereby exhibiting cancer-preventive and cardiovascular disease-alleviating effects. John A Benedet et al. also detected wheat flavonol in wheat sprout powder [31], which is another flavonoid compound,which exhibits antioxidant activity. The ratio of wheat flavonol to saponins is 1:4.5, and the two exhibit synergistic effects. The antioxidant capacity of their mixture is comparable to or greater than that of tocopherol in most cases, except for lower antioxidant activity in lecithin I.

1.6  γ-aminobutyric acid

γ-aminobutyric acid (GABA), also known as tyrosine, is a non-protein amino acid. GABA functions as an inhibitory neurotransmitter in the mammalian nervous system, exhibiting effects such as lowering blood pressure, enhancing brain function, improving memory, anti-convulsant properties, treating epilepsy, and sedative and calming effects.Numerous human trials have demonstrated that GABA has a significant blood pressure-lowering effect [32–35]. Lin Huajin et al. used γ-aminobutyric acid to treat infantile colic syndrome [36], and after a period of observation, found that the efficacy reached 87.5%.Japanese studies have found that GABA has good effects in treating Parkinson' syndrome S et Alzheimer's disease [37–39]. In 2009, the Ministry of Health approved GABA as a new food resource and specified the daily intake limit as ≤500 mg. The GABA content in several foods is shown in Table 3.

2 Current wheat sprout products

Wheat sprouts are vibrant in color and nutrient-rich, and are gradually gaining recognition as a food ingredient to regulate the nutritional structure of foods.Currently, wheat sprout products primarily include: wheat sprout flour cakes, bread, beverages, noodles, porridge, tablets, tea, wheat green extract, wheat green extract chewy cookies, and wheat sprout juice yogurt. Among these, wheat green extract is the most successfully developed wheat sprout product to date.

2.1 Wheat Green Extract

Wheat Green Extract is a composite substance derived from the tender sprouts of winter wheat [40-43], produced through complete cell wall disruption technology and physical drying, retaining over 200 nutrients found in wheat sprouts.Wheat grass extract is not the same as wheat grass powder. The indigestible substances in wheat grass (such as lignin) are broken down into smaller molecules during processing, making them easier for the human body to absorb. Additionally, the nutrients in wheat grass extract are primarily water-soluble,making them easier for the body to utilize. Wheat sprout powder is made from whole wheat sprouts, retaining most of the nutritional components of wheat sprouts, with a higher fiber content and lower solubility than wheat grass extract [44]. Li Yizhuo used young wheat sprout stems as the main raw material, with dextrin and malt as auxiliary materials to produce wheat grass extract [45].

The hemoglobinase-like enzymes in wheat grass extract can decompose carcinogens in charred fish meat, eliminating their carcinogenic properties. Toxicological tests have proven that wheat grass extract is non-toxic and can aid in the repair of damaged cells. The development and application of wheat grass extract have brought significant economic benefits to regions such as North America, Australia, and Europe.

2.2 Wheat Sprout Powder Cake

Yao Yi and others developed wheat sprout powder microwave cakes using microwave heating [46] and optimized the formulation.

2.3 Wheat Sprout Noodles

 Gao Feihu and others mixed ultra-fine wheat sprout powder with ultra-fine green tea powder in a specific ratio [47], added flour, and produced ultra-fine noodles with vibrant color, stable hue, and antioxidant properties.Green tea oxidizes upon contact with air, causing browning. Wheat sprout flour maintains color stability. The mixture of ultra-fine green tea powder and wheat sprout flour mitigates the browning effect of green tea powder. The SOD in wheat sprout flour and the tea polyphenols in green tea powder exhibit synergistic effects, scavenging free radicals in the human body and providing antioxidant and anti-aging health benefits.The ultra-fine processing of wheat sprout powder and green tea powder enhances the human body's absorption and utilization of nutrients such as fiber and minerals. Ultra-fine noodles have drawbacks such as rough texture, poor elasticity, and low durability. Adding quality improvers can address these shortcomings in ultra-fine noodles.

2.4 Wheat Sprout Juice Yogurt

Xu Chun developed wheat sprout juice yogurt by adding wheat sprout juice to milk through fermentation and other processes [48]. Wheat sprout juice was ground, filtered, and added to milk in a specific ratio, homogenized, and inoculated with bacterial strains (Thermophilus lactis and Lactobacillus bulgaricus) for fermentation. The quality of wheat sprout juice, sucrose content, fermentation temperature, and fermentation time were optimized.Vitamin C is used during processing to preserve the color of the wheat sprout juice. The optimized wheat sprout juice yogurt has a smooth texture and is easily digestible and absorbable by the gastrointestinal tract.

2.5 Wheat Sprout Tea

Li Hui et al. ground young wheat sprouts [49] and stems into powder, mixed them with medicinal plants such as mint, perilla, and lotus leaf in specific ratios, and packaged them into tea bags. These tea bags have functions such as refreshing the mind, cooling and detoxifying, and removing dampness for health maintenance.

2.6 Wheat Sprout Powder - Mushroom Composite Tablets

Wang Liping studied the functions and preparation process of wheat sprout powder tablets and wheat sprout powder - mushroom powder composite tablets [50].

2.7 Wheat Chlorophyll Resilient Cookies

Wheat green pigment resilient cookies are a functional cookie developed using low-gluten flour as the main ingredient and wheat green pigment as the primary functional component. They possess anti-aging, cancer prevention, cardiovascular disease prevention, diabetes prevention, blood pressure-lowering, and radiation-protective effects [51].Du Yajun optimized the formulation of wheat chlorophyll toughness biscuits [52], and the biscuits produced using the optimal formulation had the best quality, with a rich wheat aroma and a crisp texture.

3 Conclusion

Currently, both domestically and internationally, a comprehensive and scientific testing system has been established for the nutritional components such as protein, vitamins, minerals, and chlorophyll contained in wheat sprout powder.Wheat sprout flour plays an important role in human physiological activities. Its products are widely consumed in countries like Japan. Chinese researchers have gained a deeper understanding of wheat sprout flour, developed a series of products, and applied them to commercial production to maximize its health benefits.However, there are few reports on whether the functional properties of wheat sprout powder products have changed compared to the original properties of wheat sprout powder. The variety of mature wheat sprout powder-related products is also limited, and there is a lack of scientific and comprehensive testing methods for analyzing the specific functional components in wheat sprout powder. It is necessary to expedite research and development to create more wheat sprout powder products. With the growing recognition of the functional properties of wheat sprout powder, the development prospects for wheat sprout powder and its products are extremely promising.

Références:

[1] Zhang Lin. Research on the Supply and Demand of Barley in China [D]. Beijing: Chinese Academy of Agricultural Sciences, 2014.

 [2] Liu Dan, Yin Xianfeng. Overview of the Development and Utilization of Barley Sprouts [J]. Neijiang Science and Technology. 2014 (2): 93-94.

[3] Meng Tianxia,Miura C,Irino N,et al.Evalution of the production of young green barley plants containing functional ingredients[J].American Journal of Plant Sciences.2015(6)：323-333.

[4] Li Shizhen. Compendium of Materia Medica (Volume 2) [M]. Beijing: People's Health Publishing House, 1982: 1455.

[5] Huang Biguang, Liu Siheng. Nutritional and Health Benefits of Wheat Sprouts and Their Development and Utilization in Food Research and Development [J]. Food Research and Development, 2001, 22(5): 41-43.

[6] Huang Shulin, Chen Danning. Green Wheat Waves: The Wheat Sprout Passion of Xu Xinyue, Zhejiang's First Overseas-Returned PhD [J]. Zhejiang Pictorial, 2012(3): 22-23.

[7] Zhang Qiuying, Chen Jianfeng, Zhuang Baohua. Observation on the Health Effects of Oral Wheat Sprout Powder on the Human Body [J]. Chinese Agricultural Sciences Bulletin, 2009 (18): 106-109.

[ 8 ] Yam aura K ,Nakayama N ,Shimada M ,et al. Antideprssant-like effects of young green barely leaf(Hordeum vulgare L.)in the mouse forced swimming test[J].Pharmacognosy Res. 2012,4(1)：22-26.

[9] [traduction] Choe J H,Jang A.Choi J H.et al.Antioxidant activities of lotous leaves(Nelumbo nucifera)and barley leaves (Hordeum vulgare)Extracts[J].Food Sci. Biotechnol, 2010,19(3)：831-836.

[10]Aotsuka Y,Okita Y,Ukeguchi M,et al. Effects of the smell of young barley grass on autonomicnervous system[J].International Journal of Psychophysiology, 2014,94(2)：194.

[11] Zou Junjie. Nutritional Components of Barley Seedling Leaves and Preparation of Young Leaf Juice Powder, and Antioxidant Activity of Its Extracts [D]. Chongqing: Southwest Agricultural University. 2002

[12] Zhang Qiuying, Zhang Shaonan, Yu Jianhua, et al. Preliminary Study on the Nutrition of Wheat Straw [J]. Fujian Rice and Wheat Science and Technology, 1996(3): 9-13.

[13] Wang Yonghui, Li Peibing, Li Tian, et al. Determination and Evaluation of Amino Acids in Barley Seedlings [J]. Amino Acids and Biological Resources, 2011, 33(1): 14-15

[14] Xin Peiyao, Pu Xiaoying, Du Juan, et al. Determination of Protein Content in Barley Grains and Seedling Powder [J]. Journal of Cereal Crops, 2016, 36(1): 58-61.

[15]Ehrenbergerova J,Brezinova Belcredi N,Kopacek J, et al.Antioxidant enzymes in barely green biomass[J]. Plant foods for Humman nutrition,2009,64(2)：122- 128.

[16] Xu Chun. Development of Wheat Sprout Juice-Enriched Yogurt [J]. Chinese Dairy Industry, 2008, 36(2): 21-23.

[17] Li Yun, Li Ping, Wang Zhicai. Optimization of the Milling Process and Color Retention of Barley Sprout Powder [J]. Journal of Agricultural Products Processing, 2013(2): 38-41.

[18]Durham J,Ogata J,Nakajima S,et al. Dgradation of organophosphorus pesticides in aqueous extracts of young green barely leaves( Hordeum vulgare L)[J].Journal of the Science of Food and Agriculture,1999 , 79(10)：1311-1314.

[19] Shi Ying, Wang Mei, Xu Juan, et al. Determination of Nutritional Components and Antioxidant Activity of Wheatgrass Juice [J]. Food Science. 2005, 26(1): 215-219.

[20] Duan Jinghui, Li Yong, Zhang Long, et al. Determination of Vitamin C Content in Barley Grass Powder by Spectrophotometric Method [J]. Heilongjiang Journal of Animal Husbandry and Veterinary Medicine (Science and Technology Edition), 2014(5): 211-213.

[21] Duan Jinghui, Li Yong, Ge Zhuxing, et al. Nutritional Component Analysis and Evaluation of Barley Sprout Powder [J]. Modern Chinese Medicine Research and Practice, 2014, 28(3): 55-57.

[22] Wang Fang. Analysis of the Nutritional Quality of Barley Seedling Powder and Its Preservation [D]. Fuzhou: Fujian Agricultural and Forestry University, 2009.

[23] Xian Yao, Zhang Lei, Song Ge, et al. Research Progress on the Health Benefits of Barley Seedling Powder [J]. Chinese Food and Nutrition, 2016, 22(11): 73-76.

[24]Lahouar L,El-Bok S,Achour L. Therapeutic potential of young green barley leaves in prevention and treatment of chronic diseases：an overview[J].The American Journal of Chinese Medicine. 2015,43(7)：1-9.

[25] Wang Yong, Lan Qingkuo, Zhao Qingwei, et al. Determination of magnesium-depleted chlorophyll content in barley seedling powder by spectrophotometric method [J]. Food Research and Development, 2009, 30(7): 110-112.

[26] Li Wenxiang, Yuan Tong, Kou Xingkai, et al. Optimization of Ultrasonic Extraction Process for Chlorophyll from Celery Leaves [J]. Packaging and Food Machinery, 2015, 33(4): 6-10.

[27] Lu Wei, Geng Nan, Lu Ning. Analysis and Detection Methods of Functional Components in Hawthorn [J]. Packaging and Food Machinery, 2017, 35(3): 65-69.

[28] Chen Guoni, Sun Feilong, Yan Yaru. Study on the extraction process and antibacterial effects of purslane flavonoids [J]. Packaging and Food Machinery, 2016, 34(1): 6-10.

[29] Xia Yanshi, Li Ronghua, Guo Peiguo, et al. Optimization of extraction conditions and storage stability of barley chlorophyll [J]. Food Industry Science and Technology, 2012, 6(2): 36-38.

[30]Kamiyama M,Shibamoto T.Flavonoids with Potent antioxidant activity found in young green barley leaves [J].Agricultural And Food Chemistry.2012,60(25)： 6260-6267.

[31]Benedet J A,Umeda H,Shibamoto T. Antioxidant activity of flavonoids isolated from young green barley leaves toward biological lipid samples[J].Journal of Agricultural and Food Chemistry. 2007,55(14)： 5499-5504.

[32 ]Yamakoshi R ,Nakagawa S ,Ogihaara T ,et al. Hypotensive effects andsafety of less -salt soy sauce containing γ -aminobutyric acid(GABA) on high normal blood pressure and mild hypertensive subjects [J].Yakuri toChiryo,2006,34(4)：691-709.

[33]Shimada M,Hasegawa T,Nishimura C,et al. Anti- hypertensive effectof gamma-aminobutyric acid(GABA)-rich Chlorella on high-normal blood pressure and borderline hypertension in placebo controlleddoubleblind study[J]. clinique and experimental hypertension,2009,31(4)：342-354.

[34]Inoue K,Shirai T,Ochiai H,et al. Blood-pressure lowering effect of anovel fermented milk containing gamma-aminobutyric acid(GABA )in mild hypertensives[J].European Journal of Clinical Nutrition,2003,57(3)：490-495.

[35]Kajimoto H,Nagata Y,Yabune M,et al. Hypotensive effects of tabletcontaining y-aminobutyric acid(GABA) on high normal blood pressure and mild hypertensive subjects[J].Yakuri to Chiryo,2004,32(2)：929-944.

[36] Lin Huajin. Observation on the therapeutic effect of ammonium lactate in 20 cases of infantile night crying syndrome [J]. Zhaoqing Medicine, 1989(1): 63-65.

[37] Li Zhaolong. Health food made from young barley leaves [J]. Food Industry, 1994(3): 15-16.

[38]Osawa Tand Katsuzaki H.A novel antioxidant isolated from young green barley leaves[J].Journal of Agricultural and Food Chemistry,1992,40(7)： 1135-1138.

[39] Wu Hongxia, Wu Feibo, Yu Guqin, et al. Preliminary report on the screening of barley varieties suitable for malting [J]. Journal of Cereal Crops. 2002, 22(3): 67-70.

[40] Wang Ahu. Optimization of the Preparation Process for High-GABA Germinated Brown Rice and Preliminary Study on the Extraction and Purification of GABA [D]. Zhuzhou: Central South University of Forestry and Technology, 2012.

[41] Bao Huimei. Changes in Components During the Germination of Black Beans [J]. Food Industry. 2016, 37(5): 1-4.

[42] Bian Wei, Zhou Caiqiong. Preparation and properties of high-GABA mulberry tea [D]. Chongqing: Southwest University, 2014.

[43] Zhang Hui, Chen Zhaoliang, Qiao Yongjin. Research progress on the health benefits and processing technology of wheat germ extract [J]. Journal of Agricultural Products Processing, 2013(10): 51-54.

[44] Wang Wei, Liu Chunquan, Liu Chunju, et al. Research progress on barley leaf powder [J]. Food Industry Science and Technology, 2017, 38(3): 395-399.

[45] Li Yizhuo. Physiological functions and development research progress of barley grass extract [J]. China Food and Nutrition, 2011, 17(3): 21-23.

[46] Yao Yi, Yang Jing, Lu Liqun, et al. Formulation Study of Barley Sprout Microwave Cake [J]. Anhui Agricultural Sciences, 2015, 43(9): 288-291.

[47] Gao Feihu, Li Zhonglin, Yuan Linying, et al. Research on the Processing of Micropowdered Nutritional Sprouts [J]. Southwest Horticulture, 2006, 34(2): 16-17.

[48] Xu Chun. Development of Wheat Sprout Juice Nutritional Yogurt [J]. Chinese Dairy Industry, 2008, 36(2): 21-23.

[49] Li Hui, Lu Ping, Sun Jianhe, et al. Development of a Health Tea from Young Barley Leaves

[J]. Journal of Shanghai Jiao Tong University (Agricultural Sciences Edition). 2002 (S1): 78-80.

[50] Wang Liping, Zhang Yun. Functional Properties and Preparation Process of Barley Sprout Powder and Its Composite Powder Tablets [D]. Wuxi: Jiangnan University, 2014.

[51] Lin Xuanxian. A New Type of Natural Decorative Food - Preparation and Study of Barley Chlorophyll [J]. Food Science and Technology, 2005(7): 91-93.

[52] Du Yajun, Yang Chun. Preparation of barley chlorophyll-containing resilient cookies [J]. Grain and Feed Industry, 2016(9): 36-39.