Wheatgrass (Triticum aestivum L.): The microgreen powerhouse shaping the future of superfoods
Wheatgrass (Triticum aestivum L.), the young shoot of common wheat, has attracted increased interest as a functional microgreen due to its rich phytochemical profile and reported nutritional and bio functional properties. This review summarises cultivation practices, biochemical composition and reported medicinal attributes of wheatgrass. Wheatgrass is a concentrated source of chlorophyll, phenolic compounds, flavonoids, essential amino acids, vitamins (A, C, E and B-complex) and enzymatic antioxidants such as catalase and superoxide dismutase. Among the many pharmacological effects these bioactive elements support is antioxidant, anti-inflammatory, anti-ulcer, anti-diabetic, antibacterial, detoxifying and may exhibit anticancer effects, as suggested by preliminary experimental studies actions. Cultivation approaches such as hydroponics and soil-based systems enable sustainable production of wheatgrass biomass including in urban and space-limited environments. Under optimised light and substrate conditions, elevated chlorophyll and phenolic levels enhance its potential nutritional and functional relevance. Findings from several in vitro and animal-based studies suggest potential applicability of wheatgrass in nutraceutical development. Its more general use depends on further standardising growth conditions, phytochemical extraction techniques and clinical confirmation. This review aims to highlight the botanical significance of wheatgrass as a sustainable microgreen and its potential role in nutrition-focused food system.