Polyamines in foods: development of a food database

Background: Knowing the levels of polyamines (putrescine, spermidine, and spermine) in different foods is of interest due to the association of these bioactive nutrients to health and diseases. There is a lack of relevant information on their contents in foods. Objective: To develop a food polyamine...

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Bibliographic Details
Main Authors: Mohamed Atiya Ali, Eric Poortvliet, Roger Strömberg, Agneta Yngve
Format: Article
Published: Swedish Nutrition Foundation 2011-01-01
Series:Food & Nutrition Research
Online Access:http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5572/6685