文章基本信息

标题：Lignan Content in Cereals, Buckwheat and Derived Foods
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作者：Alessandra Durazzo ; Maria Zaccaria ; Angela Polito 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2013
卷号：2
期号：1
页码：53-63
DOI：10.3390/foods2010053
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：lignans; cereal grains; cereal based foods; buckwheat; database