Dietary polyamines
Dietary polyamines
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DOI：
10.1016/s0308-8146(01)00405-8
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发表时间：
2002-08-01
期刊：
影响因子：
8.8
通讯作者：
Ronning, HF
中科院分区：
文献类型：
--
作者：
Eliassen, KA;Reistad, R;Ronning, HF
膳食多胺有助于全身多胺库。由于多胺在健康和疾病中是重要的，因此获得关于食物多胺含量的信息是有意义的，从而可以计算和操纵多胺摄入量。在这项研究中，发现肉中的多胺含量比鲜鱼高得多，尽管鱼中的多胺含量在储存和加工过程中迅速增加。虽然一些奶酪中的多胺含量普遍较高，但其他乳制品中的含量较低。大多数水果和蔬菜通常含有低水平的多胺，虽然亚精胺在花椰菜和花椰菜中含量很高，而腐胺在柑橘类水果中含量很高。烹饪没有显着改变多胺浓度。从感官和营养的角度来看，这些结果提供了一种方法来组成高或低多胺的饮食。(C)2002爱思唯尔科技有限公司。保留所有权利。
Dietary polyamines contribute to the total body polyamine pool. As polyamines are important in health and disease, it is of interest to obtain information on the food polyamine content, making it possible to calculate and manipulate the polyamine intake. In this study, meat was found to contain considerably higher amounts of polyamines than fresh fish, though the levels in fish increased rapidly upon storage and processing.,Whereas some cheeses were generally high in polyamines, the content in other dairy products was low. Most fruits and vegetables normally contained low levels of polyamines, although spermidine was high in broccoli and cauliflower, and putrescine in citrus fruits. Cooking did not significantly alter the polyamine concentration. From a sensory and a nutritious point of view, these results provide a means to compose a diet high or low in polyamines. (C) 2002 Elsevier Science Ltd. All rights reserved.