**5. Wheat antioxidants in breakfast foods**

Wheat-based breakfast is proven effective by promoting the health-endorsing perspectives due to higher concentration of phenolic bioactive moieties. The acid and enzymatic hydrolysis increase the solubility of wheat bioactive compounds. Similarly, food processing conditions mainly affect the stability, distribution, and activity of wheat-based compounds [53]. The resultant breakfast of wheat has been used to prevent from the proliferation of type 2 diabetes mellitus through lowering the glycemic level in the postprandial phase [54]. The utilization of wheat in breakfast foods prevented the individuals from many disorders like obesity, hypertension, oxidative stress, diabetes complications, mental disorders, digestive ailments, and cognition due to the presence of diets higher in minerals and vitamins and lower in fat. These breakfasts are also used to reduce the body mass index and incidences of obesity and overweight [55, 56]. Similarly, wheat antioxidant-based breakfast significantly decreased hunger [57]. They also protect from the bowel disorder due to dietary fiber. They enhanced the hydrated fecal weight between 10 and 20 g/100 g diet from a baseline of 21±1.5 g/100 g diet [58].
