grantor:
University of TorontoThe in vitro mammalian lignan production from processed foods containing flaxseed was quantified and found to be dependent on the percent flaxseed incorporated into the product. Additional grains and flaxseed variety also influenced the overall lignan production. In human subjects, a dose dependent response to raw flaxseed was observed in urinary lignan excretion. The processing of flaxseed as muffin or bread did not effect the quantity of lignan excretion. Plasma lignan levels peaked at 9 hours post flaxseed ingestion and were maintained up to 24 hours after intake. Plasma and urinary lignan levels increased significantly after eight days of flaxseed consumption versus the first day of intake and plasma lignan levels stabilized on the eighth day of intake. Urinary lignan levels, after one week of supplementation, showed a positive correlation with plasma lignan levels and with the in vitro lignan production. The results should provide guidance in the estimation of lignan intake and in designing studies on the physiological effects of lignans.M.Sc
