Abstract: Wheat-embryo, as one of the by-products in the deep processing of wheat, contains not only functional protein, active peptides, agglutinin, polysaccharides and other nutrients but also rich in trace active substances. It is also a traditional Chinese medicine and food homologous food, possesses anti-tumor, anti-oxidation, and anti-inflammatory activities, which can protect heart, liver and stomach, improve immunity, strengthen health care, and prevent infectious diseases. The active components of wheat-embryo have been used in functional foods and their effects have been recognized by consumers. However, most of the wheat-embryo resources with a low degree of industrial utilization are in a state of rough processing, failing to give full play to their advantages. This is mainly due to the lack of basic research such as systematic extraction and purification processes and complete technical support for production and processing. The oil in wheat is prone to oxidative rancidity, and its polyphenol oxidase easily reacts with phenols, causing the flour to become pink and black and even affect the shelf life of flour. Therefore, in the process of wheat processing, wheat-embryo is often discarded as a by-product or used as feed, resulting in a waste of high-quality resources. At present, the application of wheat-embryo protein active ingredients is mainly divided into three aspects:one is the preparation and purification of protein for the development of medicines, nutritional products and infant food. Second, the usage of albumin and globulin as protein sources to prepare active peptides, which are added to functional foods to improve food stability, storage period and nutritional value. The third is that agglutinin is used to diagnose and predict cancer, and as a modifier to modify anti-cancer drugs to achieve the accuracy of drug targeting, thereby exerting specific anti-cancer effects. This review summarized the in-depth research and rational development and utilization of plant-derived nutritional resources, the active ingredients of wheat-embryo proteins (globulin, albumin, glycoprotein, lectin, endogenous proteases, glutathione, hypotensive peptides, antioxidant peptides, γ-aminobutyric acid) and other active ingredients (lipids, polysaccharides, flavonoids, vitamins, mineral elements) in content, composition, extraction and purification and functional properties, and prospects for the application of wheat-embryo protein active ingredients. Most of the domestic health foods and imported health foods are added with wheat-embryo fat, which achieves similar health functions, and few other ingredients such as wheat-embryo protein are added. There is less research on the development of related products, and further research is needed. Therefore, the development of functional ingredients such as proteins, polypeptides, polysaccharides, agglutinin, etc., as main products or ingredients to add to other products to give play to the functional characteristics of each component of wheat-embryo is the practice of medicine food homology. The concept of homology and return to the original is of great significance to the development of wheat-embryo resources. While comprehensively developing wheat-embryo resources, we will continue to improve the quality, efficiency and competitiveness of wheat processing, extend the wheat industry chain, enhance the wheat value chain, create a wheat supply chain, and achieve the unity of food security and modern and efficient agriculture.