Polyamines in Food

The polyamines spermine, spermidine, and putrescine are involved in various biological processes, notably in cell proliferation and differentiation, and also have antioxidant properties. Dietary polyamines have important implications in human health, mainly in the intestinal maturation and in the di...

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Autores: Muñoz-Esparza, Nelly, Latorre Moratalla, Mariluz, Comas Basté, Oriol, Toro Funes, Natalia, Veciana Nogués, María Teresa, Vidal Carou, Ma. Carmen
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/163041
Acceso en línea:https://hdl.handle.net/2445/163041
Access Level:acceso abierto
Palabra clave:Salut
Poliamines
Aliments
Llet materna
Health
Polyamines
Food
Breast milk
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spelling Polyamines in FoodMuñoz-Esparza, NellyLatorre Moratalla, MariluzComas Basté, OriolToro Funes, NataliaVeciana Nogués, María TeresaVidal Carou, Ma. CarmenSalutPoliaminesAlimentsLlet maternaHealthPolyaminesFoodBreast milkThe polyamines spermine, spermidine, and putrescine are involved in various biological processes, notably in cell proliferation and differentiation, and also have antioxidant properties. Dietary polyamines have important implications in human health, mainly in the intestinal maturation and in the differentiation and development of immune system. The antioxidant and anti-inflammatory effect of polyamine can also play an important role in the prevention of chronic diseases such as cardiovascular diseases. In addition to endogenous synthesis, food is an important source of polyamines. Although there are no recommendations for polyamine daily intake, it is known that in stages of rapid cell growth (i.e., in the neonatal period), polyamine requirements are high. Additionally, de novo synthesis of polyamines tends to decrease with age, which is why their dietary sources acquire a greater importance in an aging population. Polyamine daily intake differs among to the available estimations, probably due to different dietary patterns and methodologies of data collection. Polyamines can be found in all types of foods in a wide range of concentrations. Spermidine and spermine are naturally present in food whereas putrescine could also have a microbial origin. The main polyamine in plant-based products is spermidine, whereas spermine content is generally higher in animal-derived foods. This article reviews the main implications of polyamines for human health, as well as their content in food and breast milk and infant formula. In addition, the estimated levels of polyamines intake in different populations are provided.Frontiers Media2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/163041Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3389/fnut.2019.00108Frontiers in Nutrition, 2019, vol. 6, num. 108, p.https://doi.org/10.3389/fnut.2019.00108cc-by (c) Muñoz-Esparza, Nelly et al., 2019http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1630412026-05-27T06:46:51Z
dc.title.none.fl_str_mv Polyamines in Food
title Polyamines in Food
spellingShingle Polyamines in Food
Muñoz-Esparza, Nelly
Salut
Poliamines
Aliments
Llet materna
Health
Polyamines
Food
Breast milk
title_short Polyamines in Food
title_full Polyamines in Food
title_fullStr Polyamines in Food
title_full_unstemmed Polyamines in Food
title_sort Polyamines in Food
dc.creator.none.fl_str_mv Muñoz-Esparza, Nelly
Latorre Moratalla, Mariluz
Comas Basté, Oriol
Toro Funes, Natalia
Veciana Nogués, María Teresa
Vidal Carou, Ma. Carmen
author Muñoz-Esparza, Nelly
author_facet Muñoz-Esparza, Nelly
Latorre Moratalla, Mariluz
Comas Basté, Oriol
Toro Funes, Natalia
Veciana Nogués, María Teresa
Vidal Carou, Ma. Carmen
author_role author
author2 Latorre Moratalla, Mariluz
Comas Basté, Oriol
Toro Funes, Natalia
Veciana Nogués, María Teresa
Vidal Carou, Ma. Carmen
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Salut
Poliamines
Aliments
Llet materna
Health
Polyamines
Food
Breast milk
topic Salut
Poliamines
Aliments
Llet materna
Health
Polyamines
Food
Breast milk
description The polyamines spermine, spermidine, and putrescine are involved in various biological processes, notably in cell proliferation and differentiation, and also have antioxidant properties. Dietary polyamines have important implications in human health, mainly in the intestinal maturation and in the differentiation and development of immune system. The antioxidant and anti-inflammatory effect of polyamine can also play an important role in the prevention of chronic diseases such as cardiovascular diseases. In addition to endogenous synthesis, food is an important source of polyamines. Although there are no recommendations for polyamine daily intake, it is known that in stages of rapid cell growth (i.e., in the neonatal period), polyamine requirements are high. Additionally, de novo synthesis of polyamines tends to decrease with age, which is why their dietary sources acquire a greater importance in an aging population. Polyamine daily intake differs among to the available estimations, probably due to different dietary patterns and methodologies of data collection. Polyamines can be found in all types of foods in a wide range of concentrations. Spermidine and spermine are naturally present in food whereas putrescine could also have a microbial origin. The main polyamine in plant-based products is spermidine, whereas spermine content is generally higher in animal-derived foods. This article reviews the main implications of polyamines for human health, as well as their content in food and breast milk and infant formula. In addition, the estimated levels of polyamines intake in different populations are provided.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/163041
url https://hdl.handle.net/2445/163041
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3389/fnut.2019.00108
Frontiers in Nutrition, 2019, vol. 6, num. 108, p.
https://doi.org/10.3389/fnut.2019.00108
dc.rights.none.fl_str_mv cc-by (c) Muñoz-Esparza, Nelly et al., 2019
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Muñoz-Esparza, Nelly et al., 2019
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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