Polyamines in Food and Health: Recent Findings and Novel Developments
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: closed (25 March 2025) | Viewed by 271
Special Issue Editors
2. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
Interests: functional foods; bioactive compounds; food safety; food intolerances; biogenic amines; histamine; histamine intoxication; histamine intolerance; diamine oxidase (DAO) enzyme; tyramine; putrescine; cadaverine; polyamines; amino acid decarboxylase; fermentation; food-drug interactions
Special Issues, Collections and Topics in MDPI journals
Interests: functional foods; bioactive compounds; polyamines; food safety; food intolerances
2. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
Interests: bioactive compounds; isoflavones; phytosterols; tocopherols; qualitative and quantitative composition; activity; influence of treatments and stability
2. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
Interests: biogenic amines in food; histamine intolerance; functional foods; bioactive compounds; polyamines
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Polyamines are functional compounds that are ubiquitously present in all living organisms, but relatively little is known about them. Polyamines (i.e., spermine, spermidine, and putrescine) have multiple biological functions and may have beneficial effects on health. In the early stages of life, polyamines play a key role in intestinal maturation and the development of the immune system. During aging, these compounds are involved in cell apoptosis processes and the prevention of DNA methylation, potentially acting as healthy-aging bioactive compounds. Polyamines also have the ability to act as antioxidants and anti-inflammatory compounds, with reported effects in the prevention of cardiovascular diseases and metabolic syndrome, neurodegenerative motor disorders, and dementia.
Food, whether of vegetal or animal origin, is the main source of exogenous polyamines, although their occurrence is highly variable and may be influenced by the application of culinary and technological processes. Dietary intake of polyamines is of great importance, especially during the first stages of life and in the elderly (where endogenous synthesis tends to decrease). In this sense, dietary enrichment with polyamines during aging has been shown to be a potential strategy for reducing the risk of developing age-related pathologies and promoting longevity due to their antioxidant effects.
The aim of this Special Issue is to review the state of the art and generate new insights on the occurrence of polyamines in foods, assessments of their dietary intake, and potential techno-functional applications of polyamines in foods. Articles studying the potential health effects of polyamines are also within the scope of this Special Issue, including in vitro, preclinical, and clinical approaches.
Dr. Oriol Comas-Basté
Dr. Natalia Toro-Funes
Dr. Teresa Veciana-Nogués
Prof. Dr. M. Carmen Vidal-Carou
Guest Editors
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Keywords
- polyamines
- spermine
- spermidine
- putrescine
- human health
- disease prevention
- aging
- antioxidants
- foods
- food formulation
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