Abstract
The study aims to communicate the current status regarding the development and management of the databases on dietary lignans; within the phytochemicals, the class of the lignan compounds is of increasing interest because of their potential beneficial properties, i.e., anticancerogenic, antioxidant, estrogenic, and antiestrogenic activities. Furthermore, an introductory overview of the main characteristics of the lignans is described here. In addition to the importance of the general databases, the role and function of a food composition database is explained. The occurrence of lignans in food groups is described; the initial construction of the first lignan databases and their inclusion in harmonized databases at national and/or European level is presented. In this context, some examples of utilization of specific databases to evaluate the intake of lignans are reported and described.
Highlights
Within phytochemicals, phenolic compounds called lignans have attracted the interest of food chemists and nutrition researchers over the years
The utilization made by different users requires that food composition database (FCDB) follow very specific compilation criteria, such as representativeness, accuracy in the production and selection of analytical values, traceability of data taken from other sources at the nutrient level, and clarity in the designation and description of the food [60]
Durazzo et al [60] summarized and discussed how the food grouping systems of the various international food composition databases (FCDBs), in terms of number, type and class of consumed foods vary between different countries, and are constantly evolving according to their changes and updates; the authors marked how these groupings are structured according to the convenience of using the nutritional composition of specific foods and, there is not an internationally standardized approach
Summary
Phenolic compounds called lignans have attracted the interest of food chemists and nutrition researchers over the years. The complex relationship food, nutrition, and health explored via nutrients and components [51] In this i.e., direction, a directory of information bioactive component bioactive compounds, beneficial food components [50], about and via non-beneficial food databases, components specialized, at direction, a nationalaand. Databases at evaluation a national of and European level, is being research developed, andon will be useful for the planning and of evaluation lignans in of food products are being creating in several countries Reliable methods of exposure measurement are essential for understanding of comprehensive and harmonized dietary databases, including all or nearlythe all potential bioactivebenefits compounds lignans [52]. Reliable methods of exposure measurement are essential for understanding the potential benefits of lignans [52]
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