Ferulic acid (FA) is one of the most abundant phenolic acids in grain, mainly existing in bran and cereal germ and existing as an insoluble combined state. FA has a strong antioxidant and cell-protection activity, and has a role in scavenging hydrogen peroxide, superoxide radical, hydroxyl radical and nitroso peroxide. In addition, FA can suppress the activity of enzymes producing free radical, and enhance the activity of enzymes scavenging free radical. Therefore, FA can be used to prevent or treat some diseases, such as cardiovascular diseases, alzheimer’s disease, cancer, diabetes mellitus, obesity, etc. Physicochemical properties, nutritional values and physiological activities of FA in grain and its benefits for health have been reviewed in this paper in order to offer some references for related researchers.