The main problem of modern grain crops is the low quality of proteins, due to the insufficient content of essential amino acids and, above all, lysine, a limiting amino acid, the amount of which depends on the digestibility of proteins by the human body. Amino acids in the grain are unevenly distributed. The germ and aleurone layer is richest in essential amino acids, primarily lysine. The biological value of protein fractions depends on the level of essential amino acids. Therefore, for example, the proteins of the aleurone layer have a higher biological value than in the rest of the endosperm. Thus, in terms of the amount of essential amino acids, oat protein, although only slightly, is still more biologically valuable than wheat, rye, and barley. Finely divided fractions of bran, which are rich in essential amino acids, can be used in food and feed production.

The results of an analytical review of global scientific research on the state of the development of a severe intestinal disease - celiac disease caused by allergies to wheat proteins in genetically predisposed people. As an alternative cause of the occurrence of this disease, a widely used chemical substance was considered - the herbicide glyphosate, presumably causing the disease in people who initially had no genetic prerequisites for the development of celiac disease.

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