ABSTRACT
Lignans are vascular plant secondary metabolites with a wide range of physiological functions and beneficial properties. They may be found in wooden parts, roots, leaves, flowers, fruits, and seeds. Lariciresinol, matairesinol, pinoresinol, and secoisolariciresinol are the most commonly detected plant lignans in foods. Lignans are found in whole meal cereal products and correlated to their potential protective role in human health. Lignan content and composition in processed foods depends on the raw materials used and the processing conditions. For example, in Spain the major contributors to lignan intake were oils and fats (33 percent), fruits and vegetables (30 percent), bread (14 percent), and wine and beer (10 percent). Depending on the food matrix, losses of lignans occur due to degradation of chemical structure or diffusion in water, but in some cases, an increase of lignans occur attributable to their release. Due to their strong interaction with the food matrix, the extraction method involves a hydrolysis step. Lignans have been extracted using a mixture of organic solvents, alkaline, acid hydrolysis, or enzymatic hydrolysis.
