Young Spelt Grass Juice as a Functional Food: Therapeutic Potential and Phytochemical Composition

Spelt (Triticum spelta L.) and its products, including young grass and juice, attract increasing attention due to their nutritional and phytochemical composition. However, spelt juice remains relatively understudied as a functional food. This review summarizes the available evidence on its phytochemical composition, health-promising activities, and factors influencing product quality. Its composition depends on growing conditions, harvesting time, and processing methods. Major bioactive constituents include phenolic acids, flavonoids, chlorophylls, and carotenoids, with ferulic acid being particularly abundant. These compounds may contribute to antioxidant and anti-inflammatory activities and the modulation of metabolic processes. Preliminary human findings suggest that spelt juice consumption may improve selected biomarkers of oxidative stress, antioxidant status, and inflammation. Nevertheless, evidence specifically addressing spelt grass juice remains limited, with much of the available data derived from in vitro studies and research on spelt seeds, extracts, or young grass. Further preclinical and clinical studies are needed to clarify its biological effects, mechanisms of action, and potential health benefits. Overall, young spelt grass juice represents a promising functional food, but its proposed therapeutic effects require confirmation through well-designed experimental and clinical studies.