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I just started taking a 5 mg polyamine supplement that is supposed to help ED in older men. The first couple of times I have taken it I got a temporary effect in the few hours following ingestion. The directions are to keep taking it every day until the amounts stored in the body are raised to more youthful levels. They say to take one pill per day, and if that doesn't help then take two per day. Later, when the amount stored in the body is raised, the dosage can be reduced. I decided to take two per day right away. Since I just started, it has yet to be seen if it will have lasting benefits as claimed. An interesting side note is that when I opened the bottle, my first reaction was "this smells like semen".
I did some research on dietary sources of polyamines.
Decrease in Polyamines with Aging and Their Ingestion from Food and Drink ? J Biochem
Polyamine levels during aging decreased significantly in thymus, spleen, ovary, liver, stomach, lung, kidney, heart and muscle. Foods found to be rich in polyamines included green tea leaf.
ScienceDirect - Food Chemistry : Dietary polyamines
As polyamines are important in health and disease, it is of interest to obtain information on the food polyamine content. 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. Whereas some cheeses were generally high in polyamines, the content in other dairy products was low.
The Chocolate Elcair Diet for Prostate Cancer - Natural Medicine News
Group 3 foods, the foods with the highest polyamine content included:
Calamari, oysters, muscles, crab, scallops, liver mousse, chitterlings, duck-liver pate´, pork liver pate´ garlic, chervil, tarragon, cabbage, broccoli, parsley, mushrooms, green peas, eggplant, tomatoes, bone marrow, oranges, hazelnuts, almonds, pistachios, peanuts, bananas, wheat, mustard, tinned gherkins, tomato paste, instant mashed potatoes, minced spinach, lentils, chickpeas, ratatouille, and sauerkraut.
Biologically active dietary polyamines
Dietary polyamines putrescine [PUT], spermidine [SPD] and spermine [SPM] have traditionally been classified within the group of biogenic amines. High PUT levels, even hundreds mg kg-1, were reported in citrus fruit and juices, ketchup, sauerkraut, fermented soybean products, ripened cheeses and fish sauce. Legumes, cauliflower, broccoli and cultivated mushrooms are foods with high SPD contents of tens mg kg-1. Beef, pork, meat products and legumes contain usually 20-40 mg kg-1 of SPM, the contents in chicken meat and particularly in porcine and chicken offal (liver, kidney, heart) are even higher.
I did some research on dietary sources of polyamines.
Decrease in Polyamines with Aging and Their Ingestion from Food and Drink ? J Biochem
Polyamine levels during aging decreased significantly in thymus, spleen, ovary, liver, stomach, lung, kidney, heart and muscle. Foods found to be rich in polyamines included green tea leaf.
ScienceDirect - Food Chemistry : Dietary polyamines
As polyamines are important in health and disease, it is of interest to obtain information on the food polyamine content. 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. Whereas some cheeses were generally high in polyamines, the content in other dairy products was low.
The Chocolate Elcair Diet for Prostate Cancer - Natural Medicine News
Group 3 foods, the foods with the highest polyamine content included:
Calamari, oysters, muscles, crab, scallops, liver mousse, chitterlings, duck-liver pate´, pork liver pate´ garlic, chervil, tarragon, cabbage, broccoli, parsley, mushrooms, green peas, eggplant, tomatoes, bone marrow, oranges, hazelnuts, almonds, pistachios, peanuts, bananas, wheat, mustard, tinned gherkins, tomato paste, instant mashed potatoes, minced spinach, lentils, chickpeas, ratatouille, and sauerkraut.
Biologically active dietary polyamines
Dietary polyamines putrescine [PUT], spermidine [SPD] and spermine [SPM] have traditionally been classified within the group of biogenic amines. High PUT levels, even hundreds mg kg-1, were reported in citrus fruit and juices, ketchup, sauerkraut, fermented soybean products, ripened cheeses and fish sauce. Legumes, cauliflower, broccoli and cultivated mushrooms are foods with high SPD contents of tens mg kg-1. Beef, pork, meat products and legumes contain usually 20-40 mg kg-1 of SPM, the contents in chicken meat and particularly in porcine and chicken offal (liver, kidney, heart) are even higher.
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