A cross-sectional study: Nutritional polyamines in frequently consumed foods of the Turkish population

Creative Commons License

BÜYÜKUSLU N., HIZLI GÜLDEMİR H., Esin K., Garipagaoglu M.

Foods, vol.3, no.4, pp.541-557, 2014 (Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 3 Issue: 4
  • Publication Date: 2014
  • Doi Number: 10.3390/foods3040541
  • Journal Name: Foods
  • Journal Indexes: Scopus
  • Page Numbers: pp.541-557
  • Keywords: Polyamine, putrescine, spermidine, spermine, daily intake, diet, health
  • Istanbul Medipol University Affiliated: Yes


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%).