Polyamines in foods

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dc.authorid0000-0003-1420-0989
dc.contributor.authorBüyükuslu, Nihal
dc.date.accessioned2022-04-04T11:18:02Z
dc.date.available2022-04-04T11:18:02Z
dc.date.issued2014
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractPutrescine (diamine), spermidine (triamine) and spermine (tetramine) are the most abundant polycatioanic natural amines. Putrescine and spermidine are found in nearly all organisms, while spermine is mainly found in eukaryotic cells. They are involved in the regulation of gene expression, translation, cell proliferation and differentiation, DNA, RNA and protein synthesis in mammallian cells. They can be supplied by endogenous synthesis inside the cell or intake from exogenous sources. Polyamines are critical for all types of cellular proliferation and for the continuation of life in all cell types. An increased need of dietary polyamines is suggested during rapid growth, such as neonatal period, wound healing and after surgery. However, it was also shown that the high levels of intracellular polyamines correlate with various human cancers. The limited exogenous polyamines emerges as a promising strategy in tumour therapy. There is a growing body of literature related to the effects of bioactive amines on health and diseases, but limited information about polyamine contents of food and human milk is available especially for diets in Turkey. Reliable information on polyamine content in foods is needed for dieticians. In this review, polyamine content of foods, especially vegetables, fruits, mother milk, meat and diary products, and requirement of daily intake were summarised based on the literature.
dc.identifier.citationBüyükuslu, N. (2014). Polyamines in foods. Clinical and Experimental Health Sciences, 4(2), 105-110. https://doi.org/10.5455/musbed.20140428115913
dc.identifier.doi10.5455/musbed.20140428115913
dc.identifier.endpage110
dc.identifier.issn2459-1459
dc.identifier.issue2
dc.identifier.startpage105
dc.identifier.urihttps://doi.org/10.5455/musbed.20140428115913
dc.identifier.urihttps://hdl.handle.net/20.500.12511/9207
dc.identifier.volume4
dc.identifier.wos000435262700006en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorBüyükuslu, Nihal
dc.language.isotr
dc.publisherMarmara University
dc.relation.ispartofClinical and Experimental Health Sciencesen_US
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPolyamine
dc.subjectPutrescine
dc.subjectSpermidine
dc.subjectSpermine
dc.subjectVegetables
dc.subjectFruits
dc.subjectMeat Products
dc.subjectDairy Products
dc.subjectMother Milk
dc.titlePolyamines in foods
dc.typeReview Article

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