Wheatgrass is a kind of grass. The above-ground parts, roots, and rhizome are used to make medicine. Wheatgrass is primarily used as a concentrated source of nutrients. It contains vitamin A, vitamin C, and vitamin E, iron, calcium, magnesium, and amino acids.
Wheatgrass is used to treat many conditions, but so far there isn’t enough scientific evidence to support effectiveness for any of these uses.
Wheatgrass is used for increasing production of hemoglobin, the chemical in red blood cells that carries oxygen; improving blood sugar disorders, such as diabetes; preventing tooth decay; improving wound healing; and preventing bacterial infections.
It is also used for removing deposits of drugs, heavy metals, and cancer-causing agents from the body; and for removing toxins from the liver and blood.
Some people use wheatgrass for preventing gray hair, reducing high blood pressure, improving digestion, and lowering cholesterol by blocking its absorption.
Wheatgrass is also used to treat various disorders of the urinary tract, including infection of the bladder, urethra, and prostate; benign prostatic hypertrophy (BPH); kidney stones; and in "irrigation therapy," the use of a mild diuretic along with lots of fluids to increase urine flow.
Other uses include treatment of respiratory tract complaints, including the common cold, cough, bronchitis, fever, and sore throat; tendency toward infection; gout; liver disorders; ulcerative colitis; joint pain; and chronic skin problems.
Wheatgrass is used for cancer and arthritis in alternative treatment programs. Wheatgrass contains a lot of chlorophyll, the chemical in plants that makes them green and also allows them to make energy from sunlight through photosynthesis. Some people think chlorophyll might fight cancer and arthritis.
Wheatgrass juice is a popular health drink. It is thought to benefit health only when fresh and taken on an empty stomach immediately after extraction. But there is no research to date that supports this.
In foods and beverages, wheatgrass extracts are used as a flavoring component.