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In recent years, a humble component of wheat kernels has been gaining attention for its potential health benefits: wheat germ. Often removed during the processing of refined wheat products, wheat germ is a nutrient-dense powerhouse, rich in essential amino and fatty acids, vitamins, minerals, phytosterols, and tocopherols.
One of the most surprising findings about wheat germ is its altered sugar content during toasting. Contrary to expectations, toasting wheat germ decreases its sugar content from 6.67 grams to 0 grams. This could make it a suitable option for those watching their sugar intake.
Wheat germ has been suggested to have the potential to inhibit diabetes and heart disease by controlling metabolic processes and oxidative stress, according to a 2019 trial. Further, a 2019 study indicated that wheat germ may have cancer-fighting potential due to its powerful antioxidant properties.
Avemar, a fermented wheat germ extract, has also shown promise in the fight against cancer. It has been found to have significant anti-angiogenic effects on some cancer cells, including gastric, lung, prostate, and cervical cancer. Avemar leads to widespread cell death in lymphoid tumor cells but doesn't damage healthy surrounding cells.
Avemar could potentially prevent cancer cells from migrating and affect their invasive capacities, making it a potential tool in the battle against cancer. Moreover, Avemar may enhance the effectiveness of natural killer (NK) cells against osteosarcoma, a type of bone cancer.
A 2021 study on mice found that wheat germ positively affected white blood cells, potentially boosting the immune system's function. Furthermore, a 2021 study found that wheat germ consumption significantly reduced depression and stress in participants with type 2 diabetes.
However, it's important to note that there are exceptions to consuming wheat germ. Pregnant or nursing individuals, those with stomach or intestinal ulcers or severe absorption problems, fructose-intolerant individuals, organ or tissue transplant recipients, and those having a barium X-ray contrast test in the near future should exercise caution when consuming wheat germ.
Wheat germ can be found in whole-grain wheat and comes in various forms such as oil, raw, and toasted. Despite its nutritional benefits, wheat germ has a relatively short shelf life due to its high concentration of unsaturated oil and active enzymes, causing its nutritional value to deteriorate rapidly.
A 2017 study found that fermentation of wheat germ increases free bioactive compounds called phenolics and enhances antioxidant activity in the wheat germ. This process could potentially increase the benefits of consuming wheat germ.
The original group providing evidence for the increasing use of wheat germ as a food superblend is not specified. However, the research into its potential health benefits continues, offering hope for a healthier future.
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