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. 2020 Dec 3;25(23):5709. doi: 10.3390/molecules25235709

Table 1.

Most common lignans in plant foods, together with their structure, class, and major sources, according to the comprehensive Phenol-Explorer database [4].

Compound Structure Class Major Food Sources
Secoisolariciresinol graphic file with name molecules-25-05709-i001.jpg Dibenzylbutane lignan Flaxseed (257.6 mg/100 g FW)
Cashew nut (6.7 mg/100 g FW)
Matairesinol graphic file with name molecules-25-05709-i002.jpg Dibenzylbutyrolactone lignan Sesame seed (29.8 mg/100 FW)
Flaxseed (6.7 mg/100 g FW)
Lariciresinol graphic file with name molecules-25-05709-i003.jpg Furan lignan Broccoli (97.2 mg/100 g FW)
Kale (59.9 mg/100 g FW)
Medioresinol graphic file with name molecules-25-05709-i004.jpg Furofuran lignan Sesame seed (4.1 mg/100 g FW)
Cloudberry (0.48 mg/100 g FW)
Pinoresinol graphic file with name molecules-25-05709-i005.jpg Furofuran lignan Olive oil (2.4 mg/100 g FW)
EVOO (0.42 mg/100 g FW)
Syringaresinol graphic file with name molecules-25-05709-i006.jpg Furofuran lignan Rye, whole grain flour (0.9 mg/100 g FW)
Avocado (0.4 mg/100 g FW)
Sesamin graphic file with name molecules-25-05709-i007.jpg Furofuran lignan Sesame seed, oil (644.5 mg/100 g FW)
Sesame seed (538.1 mg/100 g FW)
Sesamolin graphic file with name molecules-25-05709-i008.jpg Furofuran lignan Sesame seed, oil (287.3 mg/100 g FW)
Sesame seed (133.9 mg/100 g FW)