Nesbitt P D, Thompson L U
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
Nutr Cancer. 1997;29(3):222-7. doi: 10.1080/01635589709514628.
Epidemiologic, in vitro, and in vivo studies support the hypothesis that mammalian lignans have cancer protective effects. Flaxseed is the richest source of plant precursors to mammalian lignans. However, there are limited data on the lignans from processed foods containing flaxseed, despite increasing flaxseed use. Thus the objective of this study was to quantify the lignans in flaxseed-containing processed foods and their relationship to the percent flaxseed in the food. Twenty-five foods including raw flaxseed, homemade products containing flaxseed, and commercial breads and breakfast cereals with and without flaxseed were subjected to an in vitro fermentation designed to simulate the colonic environment necessary for the conversion of plant precursors to mammalian lignans. The lignan production from cereals containing flaxseed was significantly greater than that from their component grains (p < or = 0.01), and the lignan production from breads containing > 4% flaxseed was significantly greater than that from breads containing < 4% flaxseed (p < or = 0.05). Lignan production was significantly related to percent flaxseed in homemade products (r = 0.95, p < or = 0.01) and breakfast cereals (r = 0.997, p < or = 0.0001). Although a significant relationship was also observed in commercial breads (r = 0.58, p < or = 0.05), the correlation was lower because of the variability in different flaxseed varieties and the lignan contribution from other grains and oilseeds in these products. In conclusion, the addition of flaxseed to processed foods increased the production of mammalian lignans significantly. The amount of lignan production was linearly dependent on the percent flaxseed but was also influenced by other grains and the variety of flaxseed.
流行病学、体外实验及体内实验研究均支持以下假说：哺乳动物木脂素具有防癌作用。亚麻籽是哺乳动物木脂素植物前体的最丰富来源。然而，尽管亚麻籽的使用量不断增加，但关于含亚麻籽加工食品中木脂素的数据却很有限。因此，本研究的目的是对含亚麻籽加工食品中的木脂素进行定量，并确定其与食品中亚麻籽含量百分比的关系。对25种食品进行了体外发酵实验，这些食品包括生亚麻籽、含亚麻籽的自制食品以及含或不含亚麻籽的商业面包和早餐谷物，实验旨在模拟植物前体转化为哺乳动物木脂素所需的结肠环境。含亚麻籽谷物产生的木脂素显著多于其组成谷物产生的木脂素（p≤0.01），亚麻籽含量>4%的面包产生的木脂素显著多于亚麻籽含量<4%的面包产生的木脂素（p≤0.05）。自制食品（r = 0.95，p≤0.01）和早餐谷物（r = 0.997，p≤0.0001）中木脂素的产生与亚麻籽含量百分比显著相关。虽然在商业面包中也观察到显著相关性（r = 0.58，p≤0.05），但由于不同亚麻籽品种的变异性以及这些产品中其他谷物和油籽对木脂素的贡献，相关性较低。总之，在加工食品中添加亚麻籽可显著增加哺乳动物木脂素的产生。木脂素的产生量与亚麻籽含量百分比呈线性相关，但也受其他谷物和亚麻籽品种的影响。
