Wheat Bioactive Compounds and Human Health: A Review of Nutraceutical Potential, Molecular Mechanisms and AI-Assisted Functional Food Innovation.

Wheat (Triticum aestivum L.) is among the most widely consumed cereal grains worldwide and is essential for global food security. This review critically examines current evidence on wheat bioactive compounds, nutritional composition, and health-promoting properties. Wheat contains diverse nutritional and bioactive compounds, including phenolic acids, flavonoids, lignans, alkylresorcinols, phytosterols, and bioactive peptides. This review systematically evaluates evidence across multiple levels, from chemical characterization and cell-based studies to animal models and human clinical trials, with explicit differentiation of evidence quality. Wheat-derived compounds demonstrate antioxidant, antidiabetic, anti-obesity, anti-inflammatory, anticancer, antimicrobial, and gut microbiota-modulating activities in preclinical models. Identified molecular mechanisms converge on Nrf2-mediated antioxidant defense, NF-κB inflammatory pathway inhibition, AMPK metabolic regulation, and PI3K/AKT insulin signaling. Recent advances in artificial intelligence (AI) and machine learning provide new tools for identifying wheat bioactive molecules, predicting biological targets, and assessing flour quality through hyperspectral imaging. AI-integrated multi-omics approaches offer potential for personalized wheat-based nutrition strategies by matching individual genetic, metabolic, and microbiome profiles to specific wheat varieties or bioactive extracts. This review concludes that wheat-derived bioactive compounds show significant nutraceutical potential; however, clinical translation requires rigorous human studies, and safety considerations for gluten-sensitive populations must be addressed.