Wheat is cereal grain which is used worldwide as a major food source and is cultivated at a very large scale than any other food crop. It is a rich as well as major source of carbohydrates and consumption of wheat grains is highly increased due to rapid industrialization process across the world. Several bioactive compounds like phenolic acids, tocopherols, carotenoids, tocotrienols, flavonoids and phytosterols and antinutritional factors such as phytic acids and oxalates are also found in wheat grain which enhance its antioxidant activity furthermore, it is fortified with basic nutrients such as vitamins, proteins and minerals including, zinc, calcium, phosphorous, iron etc. Above phytochemicals prevents important biomolecules like DNA, RNA, proteins and other important enzymes from their oxidative damage through different mechanisms. Several studies have shown that the consumption of whole grain cereal foods reduces the risk of chronic diseases associated with metabolic syndrome such as diabetes and cardiovascular diseases. Aggressive and consistent consumer education needs to be put in place by the government or relevant agencies to educate consumers about the health benefits of cereal foods especially in the developing countries where the ignorance level is high and literacy is low. Thus, research is needed to evaluate the effects of both hydrophilic and lipophilic antioxidants on their antioxidant capacity.