Factors Explaining Interpersonal Variation in Plasma Enterolactone Concentrations in Humans

Molecular Nutrition & Food Research
Elin HålldinRikard Landberg

Abstract

Lignans are diphenolic plant compounds with potential health modulating properties that are absorbed to the circulation and metabolized to the enterolignans enterodiol (END) and enterolactone (ENL) by gut microbiota. Epidemiological studies have inconsistently shown that a high lignan intake and circulating ENL are associated with reduced risk of breast-, prostate-, and colorectal cancer as well as cardiovascular disease and total and cause-specific mortality. Inconsistencies can be due to interpersonal variation of ENL formation or responses. The aim of this review is to identify and evaluate the impact of factors influencing variability in plasma concentrations of the main enterolignan, ENL. The main determinants of plasma ENL concentrations are intake of lignan and lignan-rich foods, composition and activity of intestinal microflora, antimicrobial use, nutrient intake, BMI, smoking, sex, and age. Composition and activity of the intestinal microbiota appear to be the most critical factor governing interpersonal variability in plasma ENL concentration followed by the use of antibiotics. Future studies with combined data from gut microbiota and metabolomics with food intake and life style data can be used to estimate the relati...Continue Reading

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Citations

Mar 21, 2020·Molecular Nutrition & Food Research·Adrián Cortés-MartínJuan Carlos Espín
Feb 6, 2020·The Proceedings of the Nutrition Society·Christine MorandFrancisco Tomas-Barberan
Nov 10, 2020·Metabolomics : Official Journal of the Metabolomic Society·Rupasri MandalDavid S Wishart
Dec 9, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alice SenizzaLuigi Lucini
Feb 22, 2021·Advanced Drug Delivery Reviews·Zahari VinarovPatrick Augustijns
May 18, 2021·Frontiers in Microbiology·Dorrain Yanwen LowSven Pettersson
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Kaisa RaninenOlavi Raatikainen
Sep 3, 2021·Critical Reviews in Food Science and Nutrition·Susana Langa, José M Landete

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