1
|
Dietary Lignans: Definition, Description and Research Trends in Databases Development. Molecules 2018; 23:molecules23123251. [PMID: 30544820 PMCID: PMC6321438 DOI: 10.3390/molecules23123251] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 12/04/2018] [Accepted: 12/06/2018] [Indexed: 01/12/2023] Open
Abstract
The study aims to communicate the current status regarding the development and management of the databases on dietary lignans; within the phytochemicals, the class of the lignan compounds is of increasing interest because of their potential beneficial properties, i.e., anticancerogenic, antioxidant, estrogenic, and antiestrogenic activities. Furthermore, an introductory overview of the main characteristics of the lignans is described here. In addition to the importance of the general databases, the role and function of a food composition database is explained. The occurrence of lignans in food groups is described; the initial construction of the first lignan databases and their inclusion in harmonized databases at national and/or European level is presented. In this context, some examples of utilization of specific databases to evaluate the intake of lignans are reported and described.
Collapse
|
2
|
Mihoubi M, Amellal-Chibane H, Mekimene L, Noui Y, Halladj F. Physicochemical, microbial, and sensory properties of yogurt supplemented with flaxseeds during fermentation and refrigerated storage. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2017. [DOI: 10.3233/mnm-17151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Mehdia Mihoubi
- Laboratory of Food Technology and Human Nutrition, National School of Agronomy, El Harrach, Algeria
- Center of Scientific and Technical Research in Physico-Chemical Analysis (CRAPC), Tipaza, Algeria
| | - Hayet Amellal-Chibane
- Laboratory of Soft Technology, Valorization, Physical Chemistry of Biological Materials, and Biodiversity, Biology Department, Faculty of Sciences, M’Hamed Bougara University, Boumerdes, Algeria
| | - Lakhdar Mekimene
- Laboratory of Food Technology and Human Nutrition, National School of Agronomy, El Harrach, Algeria
- Center of Scientific and Technical Research in Physico-Chemical Analysis (CRAPC), Tipaza, Algeria
| | - Yassine Noui
- Laboratory of Food Sciences, Department of Food Engineering, Institute of Agriculture and Veterinary Sciences, University Hadj Lakhdar, Batna, Algeria
| | - Fatima Halladj
- Laboratory of Soft Technology, Valorization, Physical Chemistry of Biological Materials, and Biodiversity, Biology Department, Faculty of Sciences, M’Hamed Bougara University, Boumerdes, Algeria
| |
Collapse
|
3
|
Di Y, Jones J, Mansell K, Whiting S, Fowler S, Thorpe L, Billinsky J, Viveky N, Cheng PC, Almousa A, Hadjistavropoulos T, Alcorn J. Influence of Flaxseed Lignan Supplementation to Older Adults on Biochemical and Functional Outcome Measures of Inflammation. J Am Coll Nutr 2017; 36:646-653. [DOI: 10.1080/07315724.2017.1342213] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yunyun Di
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Jennifer Jones
- Division of Gastroenterology, College of Medicine, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Kerry Mansell
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Susan Whiting
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Sharyle Fowler
- Division of Gastroenterology, College of Medicine, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Lilian Thorpe
- Community Health and Epidemiology, College of Medicine, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Jennifer Billinsky
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Navita Viveky
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Pui Chi Cheng
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Ahmed Almousa
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | | | - Jane Alcorn
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| |
Collapse
|
4
|
Tuncel NB, Uygur A, Karagül Yüceer Y. The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2982-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Necati Barış Tuncel
- ; Department of Food Engineering, Faculty of Engineering; Çanakkale Onsekiz Mart University; Çanakkale 17100 Turkey
| | - Ayşen Uygur
- ; Department of Food Engineering, Faculty of Engineering; Çanakkale Onsekiz Mart University; Çanakkale 17100 Turkey
| | - Yonca Karagül Yüceer
- ; Department of Food Engineering, Faculty of Engineering; Çanakkale Onsekiz Mart University; Çanakkale 17100 Turkey
| |
Collapse
|
5
|
Durazzo A, Carcea M, Adlercreutz H, Azzini E, Polito A, Olivieri L, Zaccaria M, Meneghini C, Maiani F, Bausano G, Martiri F, Samaletdin A, Fumagalli A, Raguzzini A, Venneria E, Foddai MS, Ciarapica D, Mauro B, Volpe F, Maiani G. Effects of consumption of whole grain foods rich in lignans in healthy postmenopausal women with moderate serum cholesterol: a pilot study. Int J Food Sci Nutr 2014; 65:637-45. [PMID: 24611636 DOI: 10.3109/09637486.2014.893283] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study aims at investigating the effect of an experimental period of intake of whole grain foods rich in lignans as part of an habitual diet on the plasma and urinary excretion of enterolignans, the biomarkers of lipid metabolism and the immunological and antioxidant status in a group of postmenopausal women with moderate serum cholesterol. A randomized double-blind crossover study was completed on 13 subjects in 12-weeks after protocol approval of an ethical committee. The subjects consumed whole grain foods high in lignans (30 g/d of breakfast cereals or biscuits, etc., 80 g/d of whole grain pasta) or refined grain foods for 4 weeks, separated by a 2-weeks wash-out period. A modest hypocholesterolemic effect (p < 0.05) of the whole grain diet was observed and the intake of whole grain products rich in lignans was also associated with an increase in urinary enterodiol excretion (p < 0.05).
Collapse
Affiliation(s)
- A Durazzo
- Agricultural Research Council-Food and Nutrition Research Centre (CRA-NUT) , Rome , Italy
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
6
|
Rao PP, Rao GN, Mala KS, Balaswamy K, Satyanarayana A. Preparation and storage stability of flaxseed chutney powder, a functional food adjunct. Journal of Food Science and Technology 2014; 50:129-34. [PMID: 24425897 DOI: 10.1007/s13197-011-0235-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/27/2010] [Accepted: 12/27/2010] [Indexed: 11/25/2022]
Abstract
Flax (Linum usitatissimum L.) chutney powder (FSCP), a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other selected spice ingredients. The protein content of these powders was 24.2% and 23.4% in flaxseed powder (FSP) and FSCP respectively. Total polyphenol content of FSP and FSCP was 439 and 522 mg/100 g respectively. The free fatty acid content of FSCP increased from 0.38 to 1.03 after 6 months storage. The critical moisture content for FSP and FSCP was 10.2 and 13.5%, which were equilibrated at 82 and 68% RH respectively and the ERH studies indicated both the powders are non-hygroscopic in nature. Overall sensory quality of FSCP served with cooked rice scored 'good' (7.4) even after 6 months of storage.
Collapse
Affiliation(s)
- Pamidighantam Prabhakara Rao
- Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India
| | - Galla Narsing Rao
- Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India
| | - Kripanand Sathiya Mala
- Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India
| | - Karakala Balaswamy
- Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India
| | - Akula Satyanarayana
- Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India
| |
Collapse
|
7
|
Durazzo A, Turfani V, Azzini E, Maiani G, Carcea M. Phenols, lignans and antioxidant properties of legume and sweet chestnut flours. Food Chem 2013; 140:666-71. [DOI: 10.1016/j.foodchem.2012.09.062] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 09/12/2012] [Accepted: 09/18/2012] [Indexed: 10/27/2022]
|
8
|
Lignan Content in Cereals, Buckwheat and Derived Foods. Foods 2013; 2:53-63. [PMID: 28239096 PMCID: PMC5302234 DOI: 10.3390/foods2010053] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Revised: 01/10/2013] [Accepted: 01/31/2013] [Indexed: 12/17/2022] Open
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 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.
Collapse
|