A cross-sectional study: Nutritional polyamines in frequently consumed foods of the Turkish population
| dc.contributor.author | Büyükuslu, Nihal | |
| dc.contributor.author | Hızlı, Hilal | |
| dc.contributor.author | Esin, Kübra | |
| dc.contributor.author | Garipağaoğlu, Muazzez | |
| dc.date.accessioned | 2020-06-30T13:14:42Z | |
| dc.date.available | 2020-06-30T13:14:42Z | |
| dc.date.issued | 2014 | |
| dc.department | İstanbul Medipol Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü | |
| dc.description.abstract | Putrescine, spermidine and spermine are the most abundant polycationic natural amines found in nearly all organisms. They are involved in regulation of gene expression, translation, cell proliferation and differentiation. They can be supplied by the endogenous synthesis inside the cell or by the intake from exogenous sources. There is a growing body of literature associated with the effects of bioactive amines on health and diseases, but limited information about polyamine content in foods is available. In the present study, the polyamine content of frequently consumed foods in a typical Turkish diet was estimated for adults, including tea, bread and yoghurt. The estimation of daily intake was defined as 93,057 nmol/day putrescine, 33,122 nmol/day spermidine, 13,685 nmol/day spermine. The contribution of foods to daily intake was: dairy products (47.32%), vegetables and grains (21.09%) and wheat products (12.75%). | |
| dc.identifier.citation | Büyükuslu, N., Hızlı, H., Esin, K. ve Garipağaoğlu, M. (2014). A cross-sectional study: Nutritional polyamines in frequently consumed foods of the Turkish population. Foods, 3(4), 541-557. https://dx.doi.org/10.3390/foods3040541 | |
| dc.identifier.doi | 10.3390/foods3040541 | |
| dc.identifier.endpage | 557 | |
| dc.identifier.issue | 4 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 541 | |
| dc.identifier.uri | https://dx.doi.org/10.3390/foods3040541 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12511/5351 | |
| dc.identifier.volume | 3 | |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.indekslendigikaynak | PubMed | |
| dc.language.iso | en | |
| dc.relation.ispartof | Foods | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | Attribution 4.0 International | * |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | Polyamine | |
| dc.subject | Putrescine | |
| dc.subject | Spermidine | |
| dc.subject | Spermine | |
| dc.subject | Daily Intake | |
| dc.subject | Diet | |
| dc.subject | Health | |
| dc.title | A cross-sectional study: Nutritional polyamines in frequently consumed foods of the Turkish population | |
| dc.type | Article |
