Lignans — are phytonutrients belonging to the class of phytoestrogens. They are water-soluble, not fat-soluble. These are phenolic compounds that can be metabolized by the gut microbiota into active substances with estrogenic activity — enterodiol and enterolactone.
Why they are not in flaxseed oil
Flaxseed oil is obtained by cold pressing flax seeds. During this process, the oil fraction is extracted from the seeds, while the insoluble compounds, such as lignans, remain in the cake, that is, in the solid residues after pressing.
Lignans are not found in the oil but in the seed coat, particularly — in the aleurone layer. It is there that their concentration can reach 300 mg or more per 10 g of seeds, but in refined oil, their content approaches zero.
Exceptions — "flaxseed oil with lignans"
Sometimes the market offers "flaxseed oil with lignans" (for example, brands like Barlean's), to which ground seed husk is specially added after pressing to enrich it with lignans. Such oil will be cloudy, with sediment, and the concentration of lignans in it can reach 30–50 mg per tablespoon. However, this is added, not originally present, quantity.
Biochemical reason
Fats and oils — are non-polar substances, and they dissolve only non-polar or weakly polar compounds (for example, fat-soluble vitamins A, D, E, K).
Lignans — are polar phenolic compounds, so they do not dissolve or extract in a fatty environment.
