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Foods 2013, 2(1), 53-63;

Lignan Content in Cereals, Buckwheat and Derived Foods

National Research Institute on Food and Nutrition (INRAN), Via Ardeatina 546, 00178, Rome, Italy
Author to whom correspondence should be addressed.
Received: 6 December 2012 / Revised: 10 January 2013 / Accepted: 31 January 2013 / Published: 7 February 2013
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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 grains, brans and flours, bread, cereal staple foods, breakfast cereals and other cereal products, 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. View Full-Text
Keywords: lignans; cereal grains; cereal based foods; buckwheat; database lignans; cereal grains; cereal based foods; buckwheat; database
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Durazzo, A.; Zaccaria, M.; Polito, A.; Maiani, G.; Carcea, M. Lignan Content in Cereals, Buckwheat and Derived Foods. Foods 2013, 2, 53-63.

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