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...
|Main Authors:||, , ,|
Swedish Nutrition Foundation
|Series:||Food & Nutrition Research|