ArticleFoods (Basel, Switzerland)2021
Occurrence of Polyamines in Foods and the Influence of Cooking Processes.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Exploring the Neuroprotective Effects of Walnut (International journal of molecular sciences · 2026Article
- Article
- Dual Functions of Polyamines in Shaping Host-Specific Pathogen Dynamics.Pathogens (Basel, Switzerland) · 2026Review
- Genotoxic effects of association of the biogenic amines cadaverine and putrescine on the Xenopus tropicalis fibroblast cell line.Environmental science and pollution research international · 2026Article
- Article
- Safety of Commercial Cod Products and Potential Impact on Consumers.Foods (Basel, Switzerland) · 2026Article
- The Diet-Microbiota-Polyamine Axis in Intestinal Aging: Microbial Pathways, Functional Foods, and Physiological Implications.Nutrients · 2026Review
- The role of spermidine in plants and humans: a pathway from climate change adaptation to health benefits.NPJ science of food · 2026Review
- A Rapid LC-MS/MS Method for Quantification of Biogenic Amines in Meat: Validation and Application for Food Safety Monitoring.Methods and protocols · 2025Article
- Repurposing With Purpose: Treatment of Bachmann-Bupp Syndrome With Eflornithine and Implications for Other Polyaminopathies.American journal of medical genetics. Part C, Seminars in medical genetics · 2025Article
- Polyamine metabolism in prostate cancer.Current opinion in oncology · 2025Review
- The Associations of Dietary Polyamines with Incident Type 2 Diabetes Mellitus: A Large Prospective Cohort Study.Nutrients · 2025Article
- The Association of Dietary Polyamines with Mortality and the Risk of Cardiovascular Disease: A Prospective Study in UK Biobank.Nutrients · 2024Article
- Relationship between diet and postoperative pain: A scoping review.Journal of anesthesia and translational medicine · 2024Review
- Review
- Non-Linear Association of Dietary Polyamines with the Risk of Incident Dementia: Results from Population-Based Cohort of the UK Biobank.Nutrients · 2024Article
- A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.Foods (Basel, Switzerland) · 2024Article
- Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings.Heliyon · 2023Article
- Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times.Molecules (Basel, Switzerland) · 2023Article
- The Selection of the Best Derivatization Reagents for the Determination of Polyamines in Home-Made Wine Samples.Materials (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dietary polyamines are involved in different aspects of human health and play an important role in the prevention of certain chronic conditions such as cardiovascular diseases and diabetes. Different polyamines can be found in all foods in variable amounts. Moreover, several culinary practices have been reported to modify the content and profile of these bioactive compounds in food although experimental data are still scarce and even contradictory. Therefore, the aim of this study was to evaluate the occurrence of polyamines in a large range of foods and to assess the effect of different cooking processes on the polyamine content of a few of them. The highest level of polyamines was found in wheat germ (440.6 mg/kg). Among foods of a plant origin, high levels of total polyamines over 90 mg/kg were determined in mushrooms, green peppers, peas, citrus fruit, broad beans and tempeh with spermidine being predominant (ranging from 54 to 109 mg/kg). In foods of an animal origin, the highest levels of polyamines, above all putrescine (42-130 mg/kg), were found in raw milk, hard and blue cheeses and in dry-fermented sausages. Regarding the influence of different domestic cooking processes, polyamine levels in food were reduced by up to 64% by boiling and grilling but remained practically unmodified by microwave and sous-vide cooking.
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