Phytic Acid in Wheat Grains: A Bioactive Component With Dual Roles in Food and Health

ABSTRACT Phytic acid (Ins P 6 ) is widely and unequivocally recognized as a key antinutritional component in cereal bran, a major by‐product of wheat milling. Ins P 6 exhibits strong chelating capacity toward minerals and macromolecules, thereby reducing their bioavailability. Given this well‐documented antinutritional property, Ins P 6 has traditionally been targeted for reduction or elimination in cereal grain processing. However, emerging evidence increasingly indicates that Ins P 6 also confers multiple physiological benefits. These beneficial effects are intricately regulated by critical factors within wheat bran, including its concentration, spatial localization, chemical speciation, and biosynthesis pathways, which collectively govern Ins P 6 ’s biological activity and functional role in human health and nutrition. In this study, we conducted a systematic review of existing research on the concentration, localization, chemical speciation, and biosynthesis of Ins P 6 in cereals, with wheat selected as a representative model for detailed examination of these parameters. Furthermore, we comprehensively analyzed studies elucidating the intricate molecular mechanisms underlying Ins P 6 ’s health‐promoting effects, which operate at the cellular and molecular levels and are critical for unraveling its physiological impact. Additionally, we systematically evaluated Ins P 6 ’s potential in preventing major chronic diseases, including cancer, neurodegenerative disease, obesity, diabetes mellitus, and others across in vitro, animal model, epidemiological, and clinical studies. This review further provides an in‐depth analysis of Ins P 6 ’s application potential in food production systems, specifically investigating its role as a functional ingredient capable of enhancing the nutritional value and quality of food products.