Polyamines in Food, Human Nutrition and Health: From Molecular Mechanisms to Clinical Applications and Innovative Functional Foods

Dear Colleagues,

Polyamines are functional bioactive compounds which are present in all living organisms, yet their roles in human health and food systems are yet to be fully elucidated. The most studied polyamines, e.g. spermine, spermidine, and putrescine are involved in a wide range of biological processes, including cell proliferation, differentiation, and apoptosis. These compounds also exhibit antioxidant and anti-inflammatory properties, contributing to the prevention of chronic diseases such as cardiovascular disorders, metabolic syndrome, neurodegenerative diseases, and dementia.

In early life, polyamines are essential for intestinal maturation and the development of the immune system. During aging, they help regulate epigenetic mechanisms such as DNA methylation, and may act as healthy-aging agents by promoting cellular homeostasis and longevity.

Recent research has highlighted the dietary relevance of polyamines. Although the human body can synthesize them endogenously, dietary intake becomes increasingly important with age, as endogenous production declines. Polyamines are found in a wide variety of foods: spermidine is abundant in plant-based foods, while spermine is more prevalent in animal-derived products. Putrescine, on the other hand, may also originate from microbial activity in fermented foods.

This Special Issue seeks to consolidate current scientific knowledge and stimulate new research on the presence of polyamines in food systems, their dietary intake, and their potential applications as innovative functional ingredients. It encompasses studies on the bioactive properties of polyamines that may contribute to human health. Additionally, the issue welcomes contributions that investigate the health effects of polyamines through a variety of approaches, including in vitro experiments, preclinical models, and clinical trials, aiming to bridge molecular mechanisms with practical applications in nutrition and health.

Dr. Oriol Comas-Basté
Dr. Natalia Toro-Funes
Dr. Teresa Veciana-Nogués
Prof. Dr. M. Carmen Vidal-Carou
Guest Editors

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