Abstract
Dietary polyamines are involved in different aspects of human health and play an important role in the prevention of certain chronic conditions such as cardiovascular diseases and diabetes. Different polyamines can be found in all foods in variable amounts. Moreover, several culinary practices have been reported to modify the content and profile of these bioactive compounds in food although experimental data are still scarce and even contradictory. Therefore, the aim of this study was to evaluate the occurrence of polyamines in a large range of foods and to assess the effect of different cooking processes on the polyamine content of a few of them. The highest level of polyamines was found in wheat germ (440.6 mg/kg). Among foods of a plant origin, high levels of total polyamines over 90 mg/kg were determined in mushrooms, green peppers, peas, citrus fruit, broad beans and tempeh with spermidine being predominant (ranging from 54 to 109 mg/kg). In foods of an animal origin, the highest levels of polyamines, above all putrescine (42–130 mg/kg), were found in raw milk, hard and blue cheeses and in dry-fermented sausages. Regarding the influence of different domestic cooking processes, polyamine levels in food were reduced by up to 64% by boiling and grilling but remained practically unmodified by microwave and sous-vide cooking.
Highlights
Found in all living organisms, polyamines are nitrogenous low molecular weight substances characterized by the presence of two or more amino groups and are classed as spermidine (N-(3-aminopropyl)-1,4-butane diamine), spermine (N, N-bis(3-aminopropyl)1,4-butane diamine) and putrescine (1,4-butanediamine)
A recent intervention study performed by Soda et al [10] in a Japanese population showed that a long-term high intake of spermidine and spermine through the consumption of natto resulted in elevated blood spermine levels
In view of the reported benefits of polyamines for human health, including the prevention of certain chronic diseases, an increased intake of dietary polyamines is of potential importance
Summary
Found in all living organisms, polyamines are nitrogenous low molecular weight substances characterized by the presence of two or more amino groups and are classed as spermidine (N-(3-aminopropyl)-1,4-butane diamine), spermine (N, N-bis(3-aminopropyl)1,4-butane diamine) and putrescine (1,4-butanediamine) Their chemical structure confers notable stability to these compounds, which are capable of resisting acid and alkaline conditions and are highly soluble in hydroxyl solvents such as water and alcohol [1]. A recent intervention study performed by Soda et al [10] in a Japanese population showed that a long-term high intake of spermidine and spermine through the consumption of natto resulted in elevated blood spermine levels These auof 13 thors report that an increased polyamine intake inhibits the pro-inflammatory2state by decreasing the expression of LFA-1 (lymphocyte function-associated antigen) and suppressing aberrant gene methylation, which are related to the presence of age-associated chronic diseases [10]. These auof 13 thors report that an increased polyamine intake inhibits the pro-inflammatory2state by decreasing the expression of LFA-1 (lymphocyte function-associated antigen) and suppressing aberrant gene methylation, which are related to the presence of age-associated chronic diseases [10]. lifespan-promoter
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
