Chemical compounds of lignans

Lignans are widespread in plants as lignin, which confers rigidity to plant cell walls. Lignans are also found in flax seeds, pumpkin seeds, rye, soybeans, broccoli, some berries and many traditional Chinese herbs.

They are phenolic compounds formed by the union of two cinnamic acid residues and thus have a dibenzylbutane skeleton structure.

It has been reported that flax seeds have extremely high contents of secoisolariciresinol and matairesinol, the most common lignans in food.

Lignans have been shown to induce a wide variety of biological effects, including antioxidants, antitumor, antifungal, insecticidal and antiviral activities. Lignans exhibit a number of biological activities that may contribute to their cancer preventive properties.

Lignans are one of the major classes of estrogen-like chemical, called phytoestrogens because they are capable of binding to estrogen receptors and interfering with the cancer promoting effects of estrogen on breast tissue, by which they may inhibit the growth of breast, prostate and colon cancer and improve bone density.

The intake of whole grain lignans is associated in a number of different populations, with lower coronary disease and cardiovascular mortality.

In one study the cholesterol absorption was 9% lower when the starches in the diet were from whole grain rye than when they came from potato and refined-grain bread.

The lignans component of rye is suggested as one of the reasons for the lowered risk. 

When lignans-rich-food is consumed, friendly bacteria convert the plant lignans to mammalian lignans, thereby allowing the release of their therapeutic attributes with the body.
Chemical compounds of lignans