Wholegrains are a rich source of phytochemicals, dietary fibre, complex carbohydrate, proteins, minerals, lipids and vitamins that may have the tendency to increase heath beyond the simple provision of nutrition and energy. They are highly nutritive due to their balanced amino acid profile and other macro-and micronutrient composition. It is considered well-balanced diet having functional characteristics that have shown to possess medicinal benefits. The inverse relation between consumption of wholegrains and the reduced risk of chronic diseases and metabolic syndromes are reported in several studies. The consumption of wholegrains is on the rise due to the growing health-conscious populace and health-promoting components support the dietary consumption of wholegrains and their products. Accordingly, the conclusive evaluation of wholegrains and the human intervention studies conducted for the whole grain intake, and the inference that the wholegrains, functional properties and the health outcomes associated with wholegrains are discussed. © 2021 Institute of Food...

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