Phenolic compounds exhibit free radical scavenging property. Lignans slows cancer incidence. Saponins and oryzanol are helpful in decreasing the cholesterol levels. Phytic acid aids in regulating the blood glucose levels. Nutritional values are significantly met.

The bran and germ is removed, during the process of polishing, thereby depriving them of 66 per cent of fiber. Approximately 99.8 per cent of phytochemicals are lost, due to refining. Fortification of nutrients is possible to a certain extent, though these grains remain deprived of phytochemicals. Whole grain cereals have a lower glycemic index, resulting in decreased risks of diabetes mellitus. Oats and psyllium are good sources of soluble fiber. Substitution of these whole grains proves beneficial against heart disease. A significant reduction in the cholesterol levels is seen.

Reduced incidence of diverticulitis and constipation is seen in individuals consuming whole grain cereals. The fiber content adds bulk to the feces, resulting in softer and easier bowel movement. This causes a decrease in the harmful microbes, thereby eliminating the toxic substances.