2018
DOI: 10.3390/molecules23123251
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Dietary Lignans: Definition, Description and Research Trends in Databases Development

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 fu… Show more

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Cited by 84 publications
(60 citation statements)
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“…Lignans are vascular plant secondary metabolites, with widespread occurrence in the plant kingdom and to which are attributed a wide range of physiological properties, positively influencing human health (Durazzo, ). As reported by Durazzo, Lucarini, et al (), in a review on the occurrence of lignans in food groups, which also summarizes the main national databases of lignans, the main sources of dietary lignans are oilseeds (i.e., flax, soy, rapeseed, and sesame), whole‐grain cereals (i.e., wheat, oats, rye, and barley), legumes, various vegetables, and fruit (particularly berries), as well as beverages, such as coffee, tea, and wine, and, recently, lignans are also reported in dairy products, meat, and fish. The main dietary lignans are secoisolariciresinol, matairesinol, lariciresinol, pinoresinol, medioresinol, and syringaresinol (shown in Figure ).…”
Section: Phenolic Compoundsmentioning
confidence: 96%
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“…Lignans are vascular plant secondary metabolites, with widespread occurrence in the plant kingdom and to which are attributed a wide range of physiological properties, positively influencing human health (Durazzo, ). As reported by Durazzo, Lucarini, et al (), in a review on the occurrence of lignans in food groups, which also summarizes the main national databases of lignans, the main sources of dietary lignans are oilseeds (i.e., flax, soy, rapeseed, and sesame), whole‐grain cereals (i.e., wheat, oats, rye, and barley), legumes, various vegetables, and fruit (particularly berries), as well as beverages, such as coffee, tea, and wine, and, recently, lignans are also reported in dairy products, meat, and fish. The main dietary lignans are secoisolariciresinol, matairesinol, lariciresinol, pinoresinol, medioresinol, and syringaresinol (shown in Figure ).…”
Section: Phenolic Compoundsmentioning
confidence: 96%
“…Xanthones, stilbenes, lignans, and tannins belong to non‐flavonoids phenolic compounds (Durazzo, Lucarini, et al, ; González‐Laredo, Rocha‐Guzmán, Gallegos‐Infante, Moreno‐Jiménez, & Gómez, ; Gutiérrez‐Grijalva, Ambriz‐Pére, Leyva‐López, Castillo‐López, & Heredia, ; Kabera et al, ). They are compounds with at least two aromatic rings in the structure, whereas only tannins have more aromatic rings.…”
Section: Phenolic Compoundsmentioning
confidence: 99%
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“…Lignans are vascular plant secondary metabolites, with widespread occurrence in the plant kingdom, and which are ascribed to a wide range of physiological functions, positively affecting human health (Durazzo, ). Durazzo et al () described the occurrence of lignans in food groups and in the main national existing databases of lignans. The main dietary lignans are secoisolariciresinol, matairesinol, lariciresinol, pinoresinol, medioresinol, and syringaresinol and are shown in Figure .…”
Section: Antioxidant Properties Of Fruit‐based Juice: An Overviewmentioning
confidence: 99%