POLYAMINES IN FOOD AND THEIR CONSEQUENCES FOR FOOD QUALITY AND HUMAN HEALTH

Polyamines (putrescine, spermidine and spermine) fulfil an array of roles in human cellular metabolism and in the synthesis of protein, RNA and DNA. Only a proportion of polyamines are synthesized in situ according to needs. However, as is the case for semi-essential amino acids, food is an important source of the polyamines required to support cell renewal and growth. Although the bioavailability and the mechanism of the uptake of polyamines in the gastrointestinal tract are not fully established, it is evident that at least some proportion of the polyamines in the diet can be absorbed and utilized by the body.