Lignan
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Lignan".

Not to be confused with Lignin.

The lignans are a group of chemical compounds found in plants, particularly in flax seed. Lignans are one of the major classes of phytoestrogens, which are estrogen-like chemicals and also act as antioxidants. The other classes of phytoestrogens are the isoflavones, and coumestans. Plant lignans are polyphenolic substances derived from phenylalanine via dimerization of substituted cinnamic alcohols (see cinnamic acid), known as monolignols, to a dibenzylbutane skeleton 2. This reaction is catalysed by oxidative enzymes and is often controlled by dirigent proteins.

Many natural products, known as phenylpropanoids, are built up of C6C3 units (a propylbenzene skeleton 1) derived from cinnamyl units just as terpene chemistry builds on isoprene units. Structure 3 is a neolignan.

Some examples of lignans are pinoresinol, podophyllotoxin, and steganacin.

When part of the human diet, some lignans are metabolized to form mammalian lignans known as enterodiol (1) and enterolactone (2) by intestinal bacteria. Lignans that can be metabolized to form mammalian lignans are pinoresinol, lariciresinol, secoisolariciresinol, matairesinol, hydroxymatairesinol, syringaresinol and sesamin.



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Food sources

Flax seed and sesame seed are among the highest known sources of lignans. The principal lignan precursor found in flaxseed is secoisolariciresinol diglucoside. Other sources of lignans include cereals (rye, wheat, oat, barley), pumpkin seeds, soybeans, broccoli, beans, and some berries.

Secoisolariciresinol and matairesinol were the first plant lignans identified in foods. Pinoresinol and lariciresinol are more recently identified plant lignans that contribute substantially to the total dietary lignan intakes. Typically, Lariciresinol and pinoresinol contribute about 75% to the total lignan intake whereas secoisolariciresinol and matairesinol contribute only about 25%.[1] This distribution may change as the contributions of syringaresinol and hydroxymatairesinol have not properly been quantified in foods.

Sources of lignans:[2]

Source Amount per 100 g
Flaxseed 0.3 g
Sesame seed 29 mg
Brassica vegetables 185 - 2321 µg
Grains 7-764 µg
Red wine 91 µg
Cola 0

A recent study[3] shows the complexity of mammalian lignan precursors in the diet. In the table below are a few examples of the 22 analyzed species and the 24 lignans identified in this study.

Mammalian lignan precursors as aglycones (µg / 100 g). Major compound(s) in bold.

Foodstuff Pinoresinol Syringaresinol Sesamin Lariciresinol Secoisolariciresinol Matairesinol Hydroxymatairesinol
Flaxseed 871 48 not detected 1780 165759 529 35
Sesame seed 47136 205 62724 13060 240 1137 7209
Rye bran 1547 3540 not detected 1503 462 729 1017
Wheat bran 138 882 not detected 672 868 410 2787
Oat bran 567 297 not detected 766 90 440 712
Barley bran 71 140 not detected 133 42 42 541

References

Footnotes

  1. ^ Linus Pauling Institute at Oregon State University
  2. ^ Milder IE, Arts IC, van de Putte B, Venema DP, Hollman PC (2005). "Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol". Br. J. Nutr. 93 (3): 393-402. PMID 15877880. 
  3. ^ Smeds AI, et al. (2007). "Quantification of a Broad Spectrum of Lignans in Cereals, Oilseeds, and Nuts". J.Agric. Food. Chem. 55: 1337-1346. PMID 17261017. 

General references

External links

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Types of Phenylpropanoids
Phenylpropanoids
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