Plant Lignans Battle Colorectal Cancer - High dietary intake of plant lignans may help reduce the risk of colorectal cancer by up to half, report researchers in the journal Cancer Epidemiology and Biomarkers (2006, vol.15, no.6: 1132-1136). Lignans are compounds that occur in plant foods such as whole grains, seeds, and fruits and vegetables. They are converted by intestinal bacteria into types of enterolignans, the biological activity of which may include the influence and carcinogenesis. This study claims to be the first to report the benefit of plant lignans on colorectal cancer specifically. Plasma levels of two types of enterolignans – enterodial and enterolactone – were measured in participants (532 cases and 503 controls). Researchers found that increased levels of enterodial reduced the risk of developing colorectal adenomas by 52 percent, and increased levels of enterolactone reduced the risk by 37 percent.
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