Whole grain is a significant source of antioxidants due to its abundant antioxidantive compounds in germ and bran,such as anthocyanin,phenolic acid,γ-oryzanol,proanthocyanidin and alkylresorcinols.Whole grain products were widely consumed all over the world.However,the in vitro and ex vivo antioxidant activities of whole grain did not well reflected in vivo.The digestive absorption,physiological environment and metabolism were three key factors affecting in vivo antioxidant activities of whole grain.Recent studies revealed that the antioxidant activities of pigmented whole grain were higher than that of light pigmented or none pigmented whole grain,and its ex vivo and in vitro antioxidant activities were consistent to the in vivo antioxidant activities.The predominant antioxidant compounds in whole grain were introduced in detail.The methods and corresponding principles of ex vivo,in vitro and in vivo studies were compared.Recent advances in research on antioxidant activities of none pigmented whole grain and pigmented whole grain were reviewed with the purpose to provide references for better evaluation of the significant antioxidant activities of whole grain,theory basis for product research of whole grain food,and references for appropriate consumption of whole grain food to balance diet pattern.