Lignan Content in Cereals, Buckwheat and Derived Foods

Overview

Journal Foods

Specialty Biotechnology

Date 2017 Feb 28

PMID 28239096

Citations 16

Authors

Alessandra Durazzo

Maria Zaccaria

Angela Polito

Giuseppe Maiani

Marina Carcea

Affiliations

Soon will be listed here.

Abstract

Cereal foods are a fundamental part of a balanced diet and several studies have assigned to wholemeal cereal products a protective role in human health, due to their content of bioactive compounds. Within the phytochemicals, lignans are of increasing interest for their potential anticarcinogenic, antioxidant, estrogenic and antiestrogenic activities. The aim of this work is to contribute to the updating of food lignan databases by providing the profile and the amount of lignans in cereals, buckwheat and several cereal based foods commonly consumed in human diets. Values were taken from published papers. Items were divided in different groups, namely , , , , and , and values for secoisolariciresinol, matairesinol, pinoresinol, lariciresinol are given. For example, the total average values for the mentioned lignans in grains ranged between 23 μg/100 g and 401 μg/100 g dry weight. The contribution of each single lignan molecule to the total value of lignans appears to be different for every cereal species. Lignan content and typology in processed foods depends on the raw materials used, their degree of refinement and on processing conditions.

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