Grama de trigo: propriedades e aplicações na indústria de alimentos

Abstract

Wheat grass (Triticum aestivum L.) is a young plant belonging to the Poeaceae (Graminae) family and can be obtained from the sixth day of germination of wheat seeds. Wheat grass is popularly known as "live food". It has a high content of vitamins A, B, C, E, and K, chlorophyll, active enzymes, calcium, magnesium, potassium, iron, sodium, sulfur and several proteins. Triticum aestivum L. has high medicinal value. Its consumption has several health benefits, having been shown from scientific studies that it is a product with potential as an aid in the treatment of acidity, colitis, kidney diseases and wounds. There are several applications in the food and pharmaceutical industry, but there are still few products available to consumers. Because of the above, the objective of this work was to review the published scientific literature on aspects related to the nutritional value, the presence of bioactive compounds and the antioxidant activity of germinated wheat grass (Triticum aestivum L.) in order to stimulate its consumption and its use as an ingredient to enrich foods produced by the food industry.