Wheat grass and barley grass, from the young sprouts of wheat seeds, contain bioflavonoids (naturally occurring plant antioxidants) that help cleanse the blood and other tissues. A shot of wheat grass juice — made from pureed raw grass — supplies chlorophyll, choline, magnesium and potassium and enzymes such as lipase, protease, amylase and catalase.
Vitamins C and E are well known for their antioxidant activity, neutralizing toxic free radicals that can foster malignant cell growth. Now 2"-O-glycosylisovitexin (2-O-GIV), a newly discovered and perhaps more potent antioxidant, has emerged from the blades of barley grass. Although 2-O-GIV does exist in other plants, green barley provides an abundant and edible source. One test-tube study found 2-O-GIV to be three times more potent as an antioxidant than vitamin C. Another test-tube study found 2-O-GIV to be a particularly effective antioxidant in the blood, boosted by the addition of vitamin C. This new antioxidant can also be a protective agent in foods; 2-O-GIV, when added to beer, protected the beer from free-radical attack when exposed to room temperature. While a need remains for human studies, several recent test-tube studies continue to support the robust antioxidant activity of 2-O-GIV in concentrations that may be achievable with supplementation of a barley grass product, in pill or liquid form.