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In this perspective, biomass waste which consists of lignocellulosic mass is an inexpensive, renewable, abundant that provides a unique natural resource for large\u2010scale and cost\u2010effective bioenergy collection. In this current scenario, efforts are directed to briefly review the agro\u2010industrial lignocellulosic biomass as a broad spectrum of numerous functional ingredients, its utilization, and respective health benefits with special to wheat straw. Wheat straw is lignocellulosic mass owing to the presence of cellulose, hemicellulose, and lignin. Its microbial culture is the most important and well adjusted, for a variety of applications in the fermentation substrate, feed, food, medicine, industry, and agriculture in order to increase soil fertility. In industrial fermentation, wheat straw can be used as substrates for the production of a wide range of hydrolytic enzymes, drugs, metabolites, and other biofuels as a low\u2010cost substrate or a natural source. Conclusively, wheat straw is the best source to produce bioethanol, biogas, and biohydrogen in biorefineries because it is a renewable, widely distributed, and easily available with very low cost, and its consumption is protected and environment friendly. Wheat straw is a moiety which has health benefits including anti\u2010inflammatory, antimicrobial, anti\u2010artherogenic, anti\u2010allergenic, antioxidant, antithrombotic, etc.<\/jats:p>","DOI":"10.1002\/fsn3.2030","type":"journal-article","created":{"date-parts":[[2021,2,27]],"date-time":"2021-02-27T04:45:14Z","timestamp":1614401114000},"page":"2335-2344","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":104,"title":["Wheat straw: A natural remedy against different maladies"],"prefix":"10.1002","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7632-5261","authenticated-orcid":false,"given":"Tabussam","family":"Tufail","sequence":"first","affiliation":[{"name":"Faculty of allied health sciences University Institute of Diet and Nutritional sciences The University of Lahore Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5340-4015","authenticated-orcid":false,"given":"Farhan","family":"Saeed","sequence":"additional","affiliation":[{"name":"Department of Food Sciences Government College University Faisalabad Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammad","family":"Afzaal","sequence":"additional","affiliation":[{"name":"Department of Food Sciences Government College University Faisalabad Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8001-1743","authenticated-orcid":false,"given":"Huma Bader Ul","family":"Ain","sequence":"additional","affiliation":[{"name":"Riphah College of Rehabilitation &amp; 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