**3.1 Wholegrains**

Wholegrains, including brown rice, whole-wheat bread, whole grain cornmeal, cracked wheat, and oatmeal, play a major role against CRC. Polysaccharides composition, and quantity and variety of dietary fibers present in wholegrains make them differ in their physicochemical and structural properties, as well as physiological effects [19]. Wholegrains are sources of energy, proteins, some other primary and secondary metabolites such as vitamins (especially B vitamins including folate), minerals, phytochemicals (phenolic compounds), phyto-oestrogens, and other bioactive compounds which can protect or prevent CRC [19–21]. Wholegrains are also rich source of dietary fibre, oligosaccharides and resistant starch that can influence gut environment (more explanation under dietary fibre).
