"Contents of polyamines in selected foods"@en . "Ve\u0161krna, Ond\u0159ej" . . "P(GA525/02/1077), P(OC 917.10), P(OC 922.001)" . . . "561-564" . . "90" . "3"^^ . "Langov\u00E1, Mark\u00E9ta" . "Dietary polyamines, putrescine, spermidine and spermine, participate in many biochemical processes, mainly in cell proliferation and differentiation. Polyamines were determined as N-benzamides by micellar electrokinetic capillary chromatography in 153 samples of 21 foods, mostly culinary processed. Very low putrescine contents were observed in processed meats, pork liver and kidney, while the highest mean contents exceeded 55 mg kg−1 in stewed green pea, grapefruit and fresh green pepper. Higher spermine than spermidine contents were typical for foods of animal origin, while the opposite was observed in plant products. Mean spermidine contents, exceeding 20 mg kg−1, were found in dry soybean, stewed green pea, yellow pea puree and roasted chicken breast. Roasted chicken breast, stewed pork kidney, roasted pork liver and roasted pork neck had mean spermine contents above the same level. Polyamine content varies widely within individual food items, what makes application of the resul"@en . "Potravn\u00ED polyaminy putrescin, spermidin a spermin se pod\u00EDlej\u00ED na mnoha biochemick\u00FDch pochodech, zejm\u00E9na na d\u011Blen\u00ED a r\u016Fstu bun\u011Bk. Polyaminy byly stanoveny jako N-benzamidy micel\u00E1rn\u00ED elektrokinetickou kapil\u00E1rn\u00ED chromatografi\u00ED ve 153 vzorc\u00EDch 21 druhu potravin, vesm\u011Bs kuchy\u0148sky zpracovan\u00FDch. Velmi n\u00EDzk\u00FD obsah putrescinu byl zji\u0161t\u011Bn ve zpracovan\u00E9m mase, vep\u0159ov\u00FDch j\u00E1trech a ledvink\u00E1ch, zat\u00EDmco nejvy\u0161\u0161\u00ED pr\u016Fm\u011Brn\u00E9 obsahy p\u0159ekra\u010Duj\u00EDc\u00ED 55 mg.kg-1 byly v du\u0161en\u00E9m zelen\u00E9m hr\u00E1\u0161ku, grapefruitu a zelen\u00E9 paprice. Vy\u0161\u0161\u00ED obsahy sperminu ne\u017E spermidinu byly typick\u00E9 pro potraviny \u017Eivo\u010Di\u0161n\u00E9ho p\u016Fvodu, obr\u00E1cen\u011B tomu bylo u potravin p\u016Fvodu rostlinn\u00E9ho. Pr\u016Fm\u011Brn\u00FD obsah spermidinu p\u0159es 20 mg.kg-1 byl stanoven v such\u00FDch s\u00F3jov\u00FDch bobech, du\u0161en\u00E9m zelen\u00E9m hr\u00E1\u0161ku, hrachov\u00E9 ka\u0161i a pe\u010Den\u00FDch ku\u0159ec\u00EDch prs\u00ED\u010Dk\u00E1ch. Pe\u010Den\u00E1 ku\u0159ec\u00ED prsa, du\u0161en\u00E9 vep\u0159ov\u00E9 ledvinky, pe\u010Den\u00E1 vep\u0159ov\u00E1 j\u00E1tra a pe\u010Den\u00E1 vep\u0159ov\u00E1 krkovice m\u011Bly pr\u016Fm\u011Brn\u00FD obsah sperminu vy\u0161\u0161\u00ED ne\u017E 20 mg.kg-1. Obsahy polyamin\u016F v\u0161ak v r\u00E1mci jednotliv\u00FDch druh\u016F potravin zna\u010Dn\u011B kol\u00EDsaj\u00ED, co\u017E zt\u011B\u017Euj"@cs . . . "Obsah polyamin\u016F ve vybran\u00FDch potravin\u00E1ch"@cs . "Food Chemistry" . "Dietary polyamines, putrescine, spermidine and spermine, participate in many biochemical processes, mainly in cell proliferation and differentiation. Polyamines were determined as N-benzamides by micellar electrokinetic capillary chromatography in 153 samples of 21 foods, mostly culinary processed. Very low putrescine contents were observed in processed meats, pork liver and kidney, while the highest mean contents exceeded 55 mg kg−1 in stewed green pea, grapefruit and fresh green pepper. Higher spermine than spermidine contents were typical for foods of animal origin, while the opposite was observed in plant products. Mean spermidine contents, exceeding 20 mg kg−1, were found in dry soybean, stewed green pea, yellow pea puree and roasted chicken breast. Roasted chicken breast, stewed pork kidney, roasted pork liver and roasted pork neck had mean spermine contents above the same level. Polyamine content varies widely within individual food items, what makes application of the resul" . "RIV/60076658:12220/05:00006126" . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . "12220" . . "516267" . "4"^^ . . . "Pelik\u00E1nov\u00E1, Tamara" . . . "Contents of polyamines in selected foods" . . "Polyamines; Putrescine; Spermidine; Spermine; Food"@en . . "RIV/60076658:12220/05:00006126!RIV06-GA0-12220___" . . . "Contents of polyamines in selected foods"@en . "4" . . . "5"^^ . . "Obsah polyamin\u016F ve vybran\u00FDch potravin\u00E1ch"@cs . "[962678F12B4A]" . . . "Kala\u010D, Pavel" . . "Contents of polyamines in selected foods" . "0308-8146" . "K\u0159\u00ED\u017Eek, Martin" .