Lignan Contents of Dutch Plant Foods: a Database Including Lariciresinol
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Downloaded from https://www.cambridge.org/core British Journal of Nutrition (2005), 93, 393–402 DOI: 10.1079/BJN20051371 q The Authors 2005 Lignan contents of Dutch plant foods: a database including lariciresinol, . IP address: pinoresinol, secoisolariciresinol and matairesinol 170.106.40.40 Ivon E. J. Milder1,2, Ilja C. W. Arts1, Betty van de Putte1, Dini P. Venema1 and Peter C. H. Hollman1* 1RIKILT-Institute of Food Safety, Wageningen University and Research Centre, PO Box 230, 6700 AE Wageningen, The Netherlands 2Centre for Nutrition and Health, National Institute for Public Health and the Environment, PO Box 1, 3720 BA Bilthoven, , on The Netherlands 01 Oct 2021 at 20:15:27 (Received 7 July 2004 – Revised 1 November 2004 – Accepted 9 November 2004) Enterolignans (enterodiol and enterolactone) can potentially reduce the risk of certain cancers and cardiovascular diseases. Enterolignans are formed by the intes- , subject to the Cambridge Core terms of use, available at tinal microflora after the consumption of plant lignans. Until recently, only secoisolariciresinol and matairesinol were considered enterolignan precursors, but now several new precursors have been identified, of which lariciresinol and pinoresinol have a high degree of conversion. Quantitative data on the contents in foods of these new enterolignan precursors are not available. Thus, the aim of this study was to compile a lignan database including all four major enterolignan precursors. Liquid chromatography–tandem mass spectrometry was used to quantify lariciresinol, pinoresinol, secoisolariciresinol and matairesinol in eighty- three solid foods and twenty-six beverages commonly consumed in The Netherlands. The richest source of lignans was flaxseed (301 129 mg/100 g), which con- tained mainly secoisolariciresinol. Also, lignan concentrations in sesame seeds (29 331 mg/100 g, mainly pinoresinol and lariciresinol) were relatively high. For grain products, which are known to be important sources of lignan, lignan concentrations ranged from 7 to 764 mg/100 g. However, many vegetables and fruits had similar concentrations, because of the contribution of lariciresinol and pinoresinol. Brassica vegetables contained unexpectedly high levels of lignans (185–2321 mg/100 g), mainly pinoresinol and lariciresinol. Lignan levels in beverages varied from 0 (cola) to 91 mg/100 ml (red wine). Only four of the 109 foods did not contain a measurable amount of lignans, and in most cases the amount of lariciresinol and pinoresinol was larger than that of secoisolariciresinol and matairesinol. Thus, available databases largely underestimate the amount of enterolignan precursors in foods. Lignans: Phytoestrogens: Food composition: Secoisolariciresinol: Matairesinol: Pinoresinol: Lariciresinol https://www.cambridge.org/core/terms Lignans are diphenolic compounds that are widely distributed in intake of plant lignans and chronic disease risk has so far been the plant kingdom. A large variety of plant lignans exist, but conducted (reviewed by Arts & Hollman, 2005). In case–control only a few of them are converted into the ‘enterolignans’ entero- studies (Ingram et al. 1997; Pietinen et al. 2001; Dai et al. 2002), diol and enterolactone by the intestinal microflora. Enterolignans but not in prospective studies (Den Tonkelaar et al. 2001; Hulten are absorbed into the human body. et al. 2002; Grace et al. 2004), inverse associations have been Until recently, only secoisolariciresinol and matairesinol were found between plasma or urinary lignans and breast cancer risk. seen as enterolignan precursors, but new precursors have recently For cardiovascular diseases, inverse associations with serum lig- been identified, of which lariciresinol and pinoresinol have a high nans were reported in two Finnish studies (Vanharanta et al. degree of conversion (Heinonen et al. 2001). Lignans possess sev- 1999, 2003). In addition, studies in which the relation between eral biological activities, such as antioxidant and (anti)oestrogenic the dietary intake of secoisolariciresinol and matairesinol and . https://doi.org/10.1079/BJN20051371 properties, and may thus reduce the risk of certain cancers as well cancer risk was studied gave conflicting results. Protective associ- as cardiovascular diseases (Adlercreutz et al. 1992; Adlercreutz & ations were reported for breast (McCann et al. 2002), ovarian Mazur, 1997; Raffaelli et al. 2002; Arts & Hollman, 2005). (McCann et al. 2003), endometrial (Horn-Ross et al. 2003) and Secoisolariciresinol and matairesinol have been quantified in a thyroid (Horn-Ross et al. 2002a) cancer. In one study, a decreased large number of plant foods. Flaxseed (linseed) is the richest risk of breast cancer was found only for high intakes of mataire- known source of these lignans. Other sources are grains, seeds, sinol, but not for secoisolariciresinol or secoisolariciresinol plus vegetables, fruits and beverages (Mazur, 1998; Mazur & Adler- matairesinol (Linseisen et al. 2004). In two other studies, creutz, 1998; Horn-Ross et al. 2000; Meagher & Beecher, increased breast cancer risks were found with a high intake of 2000). These data have been incorporated into several phytoestro- secoisolariciresinol and matairesinol (Horn-Ross et al. 2001; gen databases (Horn-Ross et al. 2000; Keinan Boker et al. 2002; 2002b). Valsta et al. 2003). Until now, data on the lariciresinol and pinor- To further evaluate the health effects of lignan intake, it is esinol contents of foods were not available. essential that the newly discovered enterolignan precursors are A number of epidemiological studies on the associations included. Thus, the aim of the present study was to compile a between enterolignan concentrations in biological fluids or the comprehensive database including all four major enterolignan * Corresponding author: Dr Peter C. H. Hollman, fax þ31 317 417717, email [email protected] Downloaded from https://www.cambridge.org/core 394 I. E. J. Milder et al. precursors: lariciresinol, pinoresinol, secoisolariciresinol and samples were assembled by mixing the three brands in equal matairesinol. Lignans were quantified in 109 plant foods com- proportions. monly consumed in the Netherlands, including eighty-three solid foods and twenty-six beverages. Additionally, we studied Sample preparation . IP address: the effect of cooking on the lignan content of a few vegetables. Non-edible parts were removed from the fruit and vegetables. Vegetables were not prepared further since cooking or frying Materials and methods was considered to have only a small effect on lignan content. 170.106.40.40 Selection of foods This assumption was based on the fact that the first step in the lignan analysis consisted of the alkaline extraction for 1 h at Plant foods were selected for analysis based on data from 608C, which did not lead to a considerable loss of lignans the Dutch National Food Consumption Survey conducted in (Milder et al. 2004). However, we checked this assumption, , on 1997–98. This survey was carried out among a sample of house- because during cooking and frying temperatures are higher and 01 Oct 2021 at 20:15:27 holds representative of the Dutch population. Two-day dietary lignans might also be lost by leaching. A few vegetables were records were collected for 6250 persons aged 1–97 years (Hul- therefore analysed both raw and prepared according to standard shof & Van Staveren, 1991; Voedingscentrum, 1998). recipes. Lignans in potatoes, rice and macaroni were determined In general, plant foods with an average consumption of over 3 g in the prepared product according to standard recipes or the per person per day were selected. Mixed dishes (e.g. apple pie, instructions on the packaging. pizza) were not selected for analysis since their lignan content Composites of solid foods were either directly chopped under , subject to the Cambridge Core terms of use, available at can be calculated from their ingredients using standard recipes. liquid N2 or cut into smaller pieces prior to freezing in liquid For fruits, a limit of 1 g per person per day was used. Because N2, and stored at 2208C until freeze-drying was started within of their relatively high consumption, a limit of 10 g per person 1 month. After freeze-drying, samples were ground to a powder per day was used for beverages. Waters and soft drinks (except using a Tecator Knifetec 1095 sample mill (Rose Scientific Ltd, cola) were disregarded. Apple juice was not analysed because Edmonton, Canada). Dry products, which did not require the lignan content of apples was very low (see below). Vegetable freeze-drying, such as seeds, muesli and wheat (meal and whole- oils and fats with an average consumption of over 0·5 g per person grain), were ground before preparing the composite samples. per day were also added. Using this method, forty-two plant foods Fruits were frozen in liquid N2 before grinding. All composites were selected. Some important plant foods, for example leek and of solid foods were stored at 2208C until analysis. sweet pepper, were missed because they are ingredients of a large Beverages were collected within 48 h of analysis. Composites number of foods but are not consumed in large quantities as such. were prepared immediately before analysis by mixing three We therefore also used data on the consumption of primary agri- major brands in equal proportions. Beer was degassed in an ultra- cultural products. These data were derived from the Food Con- sonic bath at room temperature. Since alcohol might influence the sumption Survey data using