Influence of different processing method on lignan content of selected Malaysian plant-based foods

Zaki, Umi Kalsum Hussain; Fryganas, C.; Trijsburg, Laura; Feskens, Edith J. M.; Capuano, Edoardo

doi:10.1016/j.foodchem.2022.134607

Cited by 3 publications

(5 citation statements)

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“…The authors suggested that the presence of bile salt in the intestinal phase may have impacted lignans' bioaccessibility as it reduces sterols' solubility. 35,36 The researchers concluded that fermentation and germination could improve lignan bioaccessibility. 36 A study focused on the effects of roasting and in vitro digestion on six different types of sesame seeds revealed that sesamolin was not released during the in vitro simulated digestion, and sesamol was found to be unstable in the acidic intestinal environment.…”

Section: Bioaccessibility Of Lignansmentioning

confidence: 99%

“…35,36 The researchers concluded that fermentation and germination could improve lignan bioaccessibility. 36 A study focused on the effects of roasting and in vitro digestion on six different types of sesame seeds revealed that sesamolin was not released during the in vitro simulated digestion, and sesamol was found to be unstable in the acidic intestinal environment. 15 In addition to roasting, other heat treatments were reported to affect lignan bioaccessibility.…”

Section: Bioaccessibility Of Lignansmentioning

confidence: 99%

“…The precise mechanism is uncertain, and further research is needed to explain better the mechanism of lignan reduction during pickling. Nonetheless, the discovery that lignan concentration may decrease during pickling is significant for producing lignan-rich pickled products . Currently, there are only a few publications on the effect of fermentation on lignans, both as isolated compounds and as a part of a complete food.…”

Section: Stability Of Lignansmentioning

confidence: 99%

“…Nonetheless, the discovery that lignan concentration may decrease during pickling is significant for producing lignan-rich pickled products. 27 Currently, there are only a few publications on the effect of fermentation on lignans, both as isolated compounds and as a part of a complete food. They are summarized in Table 3 .…”

Section: Stability Of Lignansmentioning

confidence: 99%

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Stability and Bioaccessibility of Lignans in Food Products

Berenshtein,

Okun,

Shpigelman

2024

ACS Omega

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Lignans are a group of plant phenolic compounds with various technofunctional and health-promoting properties. They can be found in oilseeds (291.7−2513 mg/100 g), nuts, vegetables, fruits, and alcoholic and nonalcoholic drinks. The most common structural representative feature of lignans' backbone is a dimeric phenylpropanoid, which consists of two C 6 −C 3 units joined by a central carbon. Compared to other phenolics, such as flavonoids, the literature on lignan stability and bioaccessibility is limited. This Mini-Review aims to present an overview of recent literature, draw connecting lines to the known regarding polyphenols, and suggest the main knowledge gaps. Processing methods and processing conditions influence the stability of lignans with several thermal treatments explored. Roasting, as a major studied processing step, displayed varying effects as a function of the lignan structure and matrix. The content of specific and even total lignans was shown to increase in some cases even after intense thermal treatment. Lignans were also reported to present a stabilizing effect against oxidation to oils when added externally. Different fermentation methods presented inconclusive outcomes on the content of lignans, likely stemming from the various matrices and microorganisms studied in a relatively limited pool of studies. The bioaccessibility of lignans in in vitro studies was usually low (from less than 1% in fermented flaxseed to 30% for microwaved artichokes). Yet, a clear conclusion regarding the digestive fate of lignans as a function of processing and structure cannot be currently suggested, and significant additional effort in this direction is needed.

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Section: Bioaccessibility Of Lignansmentioning

confidence: 99%

Section: Bioaccessibility Of Lignansmentioning

confidence: 99%

Section: Stability Of Lignansmentioning

confidence: 99%

Section: Stability Of Lignansmentioning

confidence: 99%

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Stability and Bioaccessibility of Lignans in Food Products

Berenshtein,

Okun,

Shpigelman

2024

ACS Omega

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“…Lignans constitute a distinctive class of natural compounds resulting from the oxidative polymerization of phenylpropanoid derivatives (i.e., C6–C3 monomers). They are widely distributed in nature and are known for their diverse pharmacological activities, primarily as dimers, though some exist as trimers or tetramers [ 65 ]. Lignan molecules contain multiple asymmetric carbon atoms that make them susceptible to isomerization when exposed to acids or alkalis.…”

Section: Plant Origins and Chemical Constituents Of Zanthox...mentioning

confidence: 99%