Polyamine from Wikipedia
"Biologically active dietary polyamines" from University of South Bohemia, Faculty of Agriculture (2008)
"High PUT [putrescine] 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. Commonly, PAs content range widely within individual food items. "
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