ABSTRACT
Flaxseed (FS) (Linum usitatissimum) has recently gained recognition as a food with disease risk-reducing capabilities.1 FS contains about 30% dietary fiber, 20%
protein, and 40% oil of which 50% is
α-linolenic acid (ALA). In addition, it contains plant lignans such as secoisolariciresinol diglycoside (SDG), matairesinol (MAT), isolariciresinol, and pinoresinol, with SDG in the highest concentration. Although lignans are found in the highest concentration in FS, they are ubiquitously present in most food, including fruits and vegetables, nuts and seeds, berries, whole grains, and cereals.2
