A study has found that immature Korean green wheat is effective at restraining the growth of cancer cells.
The research team led by Dr. Kim Sang-sook of the Korea Food Research Institute revealed that Korean green wheat, when unripe due to early harvest, suppresses the proliferation of cancer cells and has antioxidant effects.
The research team conducted a comparative experiment using extracts from green wheat harvested about 30 days after its ears had come, and from normal wheat harvested after 45 days, and explained that green wheat extracts were over 50 percent effective in suppressing cancer cell growth and by over 30 percent in activating antioxidation.
The team predicts that the flavonoids in green wheat led to such effects.
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