Summary
Abstract BACKGROUND Plant‐lignans are polyphenols with low bioavailability and bioactivity that are transformed by the intestinal microbiota into enterolignans. Our hypotheses are: (i) the way in which plant‐lignans are ingested in the diet affects, in a decisive way, the microbial metabolism of these compounds and (ii) an increase in lignan bioaccessibility will produce an increase in enterolignans produced by the intestinal microbiota, increasing the bioavailability of lignans ingested in the diet. Therefore, our aims were to determine how the matrix effect affects the metabolism of lignans by the intestinal microbiota and how improving the bioaccessibility of lignans ingested in the diet improves their bioavailability.
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.