Have a look at our PowerPoint Introduction and Brochure describing deliverables, differentiators and case studies. Eight case studies can also be reviewed.

The objective of this project was to assess potential opportunities in health ingredient extracts containing lignan polyphenols for use in foods, beverages, dietary supplements and cosmetics. These polyphenols are positively associated with health, as perceived by both the food producer and the consumer.

In considering each opportunity we attempted to determine the following: –

  1. Approximate market size, characteristics (including possible competitive products), trends and likely future potential
  2. Key players with an IP/technology position
  3. Main success factors and barriers to entry of successful key players
  4. Potential partner and acquisition targets (either key players with IP/technology or good science-based ‘other’ players with good products)
  5. Key market segments in terms of applications or health conditions targeted
  6. Associated health benefits
  7. Scientific substantiation
  8. Possible use of the polyphenol (or the extract) as a technological antioxidant

Click here for a PDF of the contents of the study or look below for an outline.

Table of Contents



Principal Findings & Conclusions

  • General
  • Lignan
    • Background
    • Market
    • Players
    • Scientific Research & Health Benefits
    • Patents
    • Advantages & Diasadvantages of Lignan

General Overview on Polyphenols

  • Introduction & Overview
  • The Polyphenol Market
  • Key anonymous Industry Contact


  • Introduction & Overview
  • Advantages and Disadvantages of Lignans
  • Reported Health Benefits and Scientific Substantiation
  • Patents
  • Estimated Market Size and Growth Rate
  • Key Market Segments
  • 8 Opportunities
  • 8 Profiles of Key Players and Innovators
  • Regulatory
  • 7 Contact Reports


  • Table 1 Carotenoid Sources
  • Table 2 Polyphenol Sources
  • Table 3 Common Dietary Flavonoids
  • Table 4 Foods rich in flavones, flavonols, etc.
  • Table 5 Total Lignan Content of Selected Foods


  • Figure 1 Basic Chemical Structure of a Flavonoid.
  • Figure 2 Chemical Structures of Some Anthocyanidins (Anthocyanin Aglycones)
  • Figure 3 Chemical Structures of Some Flavanones
  • Figure 4 Chemical Structures of Some Flavones
  • Figure 5 Chemical Structures of Some Isoflavones

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