Abstract
Interest in lignans is continually growing in recent years because of their strong antioxidant properties and other biological characteristics, positively affecting human health. Methods for the extraction, identification, and determination of lignans are developed; lignan species and their quantity in food products are determined, and databases of lignans in food products have been created in several countries (Finland, Netherlands, United States, Canada, United Kingdom, Japan, and Spain). In this review, we consider chromatographic methods (gas, liquid, supercritical fluid, and thin-layer chromatography) used to identify and determine natural lignans and isolate them in an individual state. Most natural lignans are found in flax and sesame seeds, cereals, some vegetables, fruits, and berries.
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