Next Article in Journal
Changes of Polyphenolic Substances in the Anatomical Parts of Buckwheat (Fagopyrum esculentum Moench.) during Its Growth Phases
Previous Article in Journal
Efficacy of Acetic Acid against Listeria monocytogenes Attached to Poultry Skin during Refrigerated Storage
Article Menu

Export Article

Open AccessArticle
Foods 2014, 3(4), 541-557; doi:10.3390/foods3040541

A Cross-Sectional Study: Nutritional Polyamines in Frequently Consumed Foods of the Turkish Population

Department of Nutrition and Dietetics, School of Health Sciences, Istanbul Medipol University, Beykoz/Istanbul, 34810, Turkey
*
Author to whom correspondence should be addressed.
Received: 18 July 2014 / Revised: 11 September 2014 / Accepted: 23 September 2014 / Published: 9 October 2014
View Full-Text   |   Download PDF [414 KB, uploaded 23 October 2014]

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%). View Full-Text
Keywords: polyamine; putrescine; spermidine; spermine; daily intake; diet; health polyamine; putrescine; spermidine; spermine; daily intake; diet; health
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Buyukuslu, N.; Hizli, H.; Esin, K.; Garipagaoglu, M. A Cross-Sectional Study: Nutritional Polyamines in Frequently Consumed Foods of the Turkish Population. Foods 2014, 3, 541-557.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top