The lignans are a large group of low molecular weight polyphenols found in plants, particularly seeds, whole grains, and vegetables.
[4] Lignans and lignin differ in their molecular weight, the former being small and soluble in water, the latter being high polymers that are undigestable.
[1][8] Other foods containing lignans include cereals (rye, wheat, oat and barley), soybeans, tofu, cruciferous vegetables (such as broccoli and cabbage), and some fruits (particularly apricots and strawberries).
Lignan's enterolignan products enterodiol and enterolactone have weak estrogenic activity, but they may also exert biological effects through non-estrogenic means.
[1] A 2021 review found that lignans have a positive effect on lipid profiles of patients with dyslipidemia related diseases.