Ekmekle ilgili ingilizce bir makale;

Flaxseed (Linum usitatissimum L.) is today commonly used as an
ingredient in breads for its high content of the omega-3 fatty acid,
a-linolenic acid. Flaxseed is also a rich source of an oligomeric
complex (Klosterman & Smith, 1954) containing the lignan secoisolariciresinol
diglucoside (SDG) (Ford, Huang, Wang, Davin, & Lewis,
2001; Kamal-Eldin et al., 2001). SDG is a precursor of the
mammalian lignans that are recognized to protect against hormonal-
dependent breast cancer (Chen & Thompson, 2003; Saarinen
et al., 2002; Thompson, Chen, Strasser-Weippl, & Goss,
2005). Other phenolic compounds in the complex are two
hydroxycinnamic acid derivatives, p-coumaric acid-4-O-glucoside
and ferulic acid-4-O-glucoside (Johnsson et al., 2002), and the flavonoid
herbacetin diglucoside (Struijs et al., 2007).
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