Abstract
Bran is the hard outer layer of cereal grains, rich in a myriad of healthy phytochemicals viz. phenolics, flavonoids, glucans and pigments. Unfortunately, these nutrition-rich components are often discarded during milling out of ignorance, organoleptic reasons and rancidity problems. Knowing the phytochemical constituents and pharmacological profile of bran is expected to give insight to their potential application in promotion of health. This study illustrates the antioxidant and anticancer properties of the cereal bran and its derivatives. The current contribution provides a comprehensive review of the bioactive phytochemical constituents of bran, their extraction techniques, the antioxidant and anticancer properties. The issues associated with bran stabilization in foods and enhancement strategies for extraction and bioavailability of bran nutrients are discussed. Bacteria and yeast fermentation of bran have been observed to improve their nutritional profile. Bran products promise potential applications as nutritional ingredients in functional foods. Leading food manufactures have already started fortifying food products with bran, at the wake of the discovery of its overwhelming health-promoting potentials.