According to recent research, food and health has very close interrelationship. Other than nutritional role, researchers has focused on the health beneficial role of foods, which is termed as food functionality. Recently, the functions of foods, which are performed in human system are divided into three types ; 1. Nutritional function, 2. Sensory function, 3. Regulatory function.   The functionality of wheat and their products is summarized on the basis of the latest research reports. Wheat is cultivated from Northern Europe to South America as the staple crop. Many studies are available about the functionality and nutraceutical use of wheat and their products. From the nutritional point of view, wheat is the major source of carbohydrates and protein. Simultaneously, wheat is the source of dietary fiber, vitamin and minerals. Reported regulatory functions of wheat are : 1) leaf of wheat plants are source of fiber, folic acid, carotenoids, 2) wheat bran are the source of fiber, phytic acid, ferulic acid, 3) wheat germ oil contains α-linolenic acid and high content of vitamin E, 4) wheat gluten hydrolysate (WGH : hydrolysate of gluten, major protein of wheat), 5) wheat ceramide, etc. Many scientific reports showed that dietary fiber from wheat bran has various health beneficial effects, includes, decreasing the risk of coronary heart disease, decrease the costipation and irritable bowel syndrome. WGH was also developed as the stable supply source of glutamine. Additionally, it was reported that specific peptide present in WGH which inhibits angiotensin conversion enzyme. Wheat ceramide showed that it functioned as the barrier in the skin surface by oral administration to an atopic dermatitis patient. GABA (γ-aminobutyric acid) from wheat germ controls the elevation of blood pressure.   Wheat and their products have various health beneficial roles for human health, therefore, we might utilize them as the source of nutrients, as well as, as functional factor to prevent the diet related chronic disease.