De novo biosynthesis, microbial fermentation and dietary intake contribute to the polyamine body pool. The aim of this thesis was to present the biological functions and metabolism of certain polyamines. Additionally, various factors that influence the content in foods were presented. Due to their positive charge polyamines bind to negatively charged macromolecules, like nucleic acids, phospholipids and proteins, which leads to their stabilization. They have a significant role in cell proliferation and in maintaining optimal cell function. Endogenous biosynthesis is decreased in ageing and larger dietary intake is recommended. In foods, the content of polyamines varies within food types. Putrescine and cadaverine are the main polyamines in vegetables while the best sources of spermine and spermidine are meats, legumes and milk products. Recently it was shown that dietary intake of spermidine has a positive effect of health, resulting in lower blood pressure, improved heart function, prolonged lifespan and suppression of memory impairment. Positive effects are related to induction of autophagy, which has an important role in normal functioning of organism. Polyamines are also involved in different diseases such as cancer and Alzheimer’s disease.
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