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Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye.

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Consumption of lignan rich food is presumed to have positive effects on human health. As numerous foods are consumed mainly in processed form it is important to investigate the changes of the lignan content during processing. To this end, unheated and heated sesame seeds, sesame products, rye

Characterization of variation in the lignan content and composition of winter rye, spring wheat, and spring oat.

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To characterize the range of variation in lignan content and composition caused by genotype and environment, seven dietary lignans, i.e., 7-hydroxymatairesinol, secoisolariciresinol, matairesinol, lariciresinol, pinoresinol, medioresinol, and syringaresinol, were analyzed by high-performance liquid

Rye bread in the diet of pigs enhances the formation of enterolactone and increases its levels in plasma, urine and feces.

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To obtain new insight into the quantitative and qualitative metabolism of rye and wheat lignans, we performed three series of experiments with catheterized pigs. Two diets with similar levels of dietary fiber and macronutrients but with contrasting levels of plant lignans (isolariciresinol,

Rye Bran Modified with Cell Wall-Degrading Enzymes Influences the Kinetics of Plant Lignans but Not of Enterolignans in Multicatheterized Pigs.

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Background: Whole-grain intake is associated with a lower risk of chronic Western-style diseases, possibly brought about by the high concentration of phytochemicals, among them plant lignans (PLs), in the grains.Objective: We studied whether treatment of rye bran with cell wall-degrading enzymes

Quantification of a broad spectrum of lignans in cereals, oilseeds, and nuts.

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Twenty-four plant lignans were analyzed by high-performance liquid chromatography-tandem mass spectrometry in bran extracts of 16 cereal species, in four nut species, and in two oilseed species (sesame seeds and linseeds). Eighteen of these were lignans previously unidentified in these species, and

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