Lignan
Lignan is a group of chemical compounds found in plants, particularly in seeds, whole grains, vegetables, and fruits. They are classified as phytoestrogens, which are plant-derived compounds with estrogenic activity. Lignans are one of the major classes of phytoestrogens, the other being isoflavones.
Structure and Biosynthesis[edit | edit source]
Lignans are derived from phenylpropanoids and are formed by the dimerization of two cinnamic acid residues. The biosynthesis of lignans involves the enzyme phenylalanine ammonia-lyase (PAL), which converts phenylalanine to cinnamic acid. This is followed by a series of enzymatic reactions that lead to the formation of various lignan structures.
Types of Lignans[edit | edit source]
There are several types of lignans, including:
Sources of Lignans[edit | edit source]
Lignans are found in a variety of plant-based foods. Some of the richest sources include:
- Flaxseeds
- Sesame seeds
- Whole grains
- Brassica vegetables (such as broccoli and cabbage)
- Berries
Health Benefits[edit | edit source]
Lignans have been studied for their potential health benefits, which include:
- Antioxidant properties
- Anti-inflammatory effects
- Potential to reduce the risk of cardiovascular disease
- Potential to reduce the risk of certain types of cancer, particularly breast cancer and prostate cancer
Metabolism[edit | edit source]
Once ingested, lignans are metabolized by the gut microbiota into enterolignans, such as enterodiol and enterolactone. These metabolites are believed to be responsible for many of the health benefits associated with lignan consumption.
Research and Studies[edit | edit source]
Ongoing research is investigating the role of lignans in human health, particularly their potential in preventing and treating chronic diseases. Studies have shown that higher intake of lignans is associated with a lower risk of breast cancer and improved cardiovascular health.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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