Polyamine Contents In Current Foodsa Basis For Polyamine 2020
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16/08/2016 · Polyamine concentrations in foods were taken from Cipolla et al. 2007. Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids, 33, 203-12. Those marked as Bardocz were from Bardocz et al. 1993. “Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients,” Amino Acids, vol. 33, pp. 203-212, 2007. Cipolla BG, Havouis R, and Moulinou JP. 03/02/2019 · Polyamine contents after the boiling of certain vegetables spinach, cauliflower, and potatoes were significantly reduced by transfer to the cooking water, especially putrescine, as this is the most water-soluble polyamine. However, the same cooking process did not induce losses in other types of food peppers, peas, and asparagus. Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids, 33, 203-12. Those marked as Bardocz were from Bardocz et al. 1993. Polyamines in food-implications for growth and health. 12/12/2010 · The relationship between gross domestic pro- duct GDP and dietary profile, with a focus on polyamine intake, was investigated in 35 Asian countries. Data on food supply, GDP, and health condition were collected from databases of the United Nations, the International Monetary Fund, and the World Health Organization, respectively.

15/10/2019 · Food polyamines are absorbed quickly from the intestinal lumen, and long-term increased polyamine intake increases blood polyamine concentration. The present findings, together with previous studies on polyamines, indicate a possible role for the food polyamines that are abundant in the Mediterranean diet in prolonging human life. Cipolla BG, Havouis R, Moulinoux JP 2007 Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids 33:203–212. Biological Effects of Polyamines on the Prevention of Aging-associated Diseases and on Lifespan Extension. R., and Moulinoux, J. P. 2007. Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids, 33. This could explain why long-term use of a PD diet appears to be well tolerated. To develop such a diet approach in humans, two types of PD diet strategies have been developed. The first one is to decrease polyamine uptake by selecting low polyamine foodstuffs using a nutritional guide for a polyamine.

Polyamine analogues. The critical role of polyamines in cell growth has led to the development of a number of agents that interfere with polyamine metabolism. These agents are used in cancer therapy. Polyamine analogues upregulate p53 in a cell leading to restriction of proliferation and apoptosis. Increased polyamine concentrations in the blood and urine of cancer patients reflect the enhanced levels of polyamine synthesis in cancer tissues arising from increased activity of enzymes responsible for polyamine synthesis. In addition to their de novo polyamine synthesis, cells can take up polyamines from extracellular sources, such as.

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