Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
7.19e-03 |
0.00 |
0.02 |
6.35e-03 |
| mol/100 g |
1.97e-08 |
0.00 |
5.47e-08 |
1.74e-08 |
Values calculated by aggregating data from 9
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Secoisolariciresinol |
mg/100 g FW |
7.19e-03 |
0.00 |
0.02 |
6.35e-03 |
| mol/100 g |
1.97e-08 |
0.00 |
5.47e-08 |
1.74e-08 |
Original Content Values Used to Produce Means
Milder I.E.J., Arts I.C.W., Van de Putte B., Venema D.P., Hollman P.C.H. (2005) Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. British Journal of Nutrition 93:393-402 PubMed (15877880)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.01 mg/100 g FW
|
Wheat bread, refined |
yes |
3 |
|
0.00 mg/100 g FW
|
Wheat bread, white |
yes |
3 |
Thompson L.U., Boucher B.A., Liu Z., Cotterchio M., Kreiger N. (2006) Phytoestrogen content of foods consumed in Canada, including isoflavones, lignans, and coumestan. Nutrition and Cancer 54:184-201 PubMed (16898863)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.60e-03 mg/100 g FW
|
Bread, sesame, Dempsters |
yes |
1 |
|
1.30e-03 mg/100 g FW
|
Bread, white, enriched, Wonder |
yes |
1 |
Penalvo J.L., Adlercreutz H., Uehara M., Ristimaki A., Watanabe S. (2008) Lignan content of selected foods from Japan. Journal of Agricultural and Food Chemistry 56:401-09 PubMed (18163563)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Bread, French |
no |
1 |
Kuhnle G.G.C., Dell'Aquila C., Aspinall S.M., Runswick S.A., Mulligan A.A., Bingham S.A. (2009) Phytoestrogen content of cereals and cereal-based foods consumed in the UK. Nutrition and Cancer 61:302-309 PubMed (19373603)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
5.00e-03 mg/100 g FW
|
Bread, white, added fiber |
yes |
3 |
|
6.00e-03 mg/100 g FW
|
Bread, white, sliced |
yes |
3 |
|
8.00e-03 mg/100 g FW
|
French stick/baguette, white |
yes |
3 |
|
0.02 mg/100 g FW
|
Malt loaf |
yes |
3 |