, which may in part be due to a decline in the biosynthetic activities of polyamine-producing enzymes as they become less efficient. Tissue spermidine concentrations decline with age , though this varies from around 7mg to 25mg or more, with the highest amounts present in the Mediterranean diet.
The average person is estimated to consume approximately 10 mg per day PlantPills Whole-Food Spermidine has by far the highest spermidine content of any whole food, independently verified to contain over 900 mg/kg (over 0.9mg per gram). The majority of spermidine in standard diets comes from whole grains, apples, pears, salad, vegetable sprouts and potatoes. Amounts in cheddar cheese, soybean and wheat germ range from 200 to 250 mg/kg Spermidine is naturally found in foods such as green peas, chickpeas, cauliflower, broccoli, mushroom and mango in amounts ranging from 25 to 90 mg/kg. , a cytoprotective self-digestive process that assists in removing and recycling damaged and potentially harmful cytoplasmic material that otherwise would accumulate during aging. Spermidine is also a natural inducer of autophagy
Spermidine is also critical to the processes involved in controlling apoptosis, learning and memory, and binds to and stabilizes RNA and DNA, modulates enzyme functions, preserves and enhances mitochondrial metabolic function and respiration, and has anti-inflammatory properties and antioxidant functions. , and is essential for tissue regeneration, cell growth and cell proliferation. Spermidine is the most abundant polyamine in the body
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