ТОП просматриваемых книг сайта:
Живи долго! Научный подход к долгой молодости и здоровью. Майкл Грегер
Читать онлайн.Название Живи долго! Научный подход к долгой молодости и здоровью
Год выпуска 2023
isbn 978-5-4461-2235-6
Автор произведения Майкл Грегер
Серия New Med
Издательство Питер
381
Nishibori N, Fujihara S, Akatuki T. Amounts of polyamines in foods in Japan and intake by Japanese. Food Chem. 2007;100(2):491–7. https://www.sciencedirect.com/science/article/abs/pii/S0308814605008915?via%3Dihub
382
Kiechl S, Pechlaner R, Willeit P, et al. Higher spermidine intake is linked to lower mortality: a prospective population-based study. Am J Clin Nutr. 2018;108(2):371–80. https://pubmed.ncbi.nlm.nih.gov/29955838/
383
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
384
Cipolla BG, Havouis R, Moulinoux JP. Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids. 2007;33(2):203–12. https://pubmed.ncbi.nlm.nih.gov/17578651/
385
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
386
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
387
Kiechl S, Pechlaner R, Willeit P, et al. Higher spermidine intake is linked to lower mortality: a prospective population-based study. Am J Clin Nutr. 2018;108(2):371–80. https://pubmed.ncbi.nlm.nih.gov/29955838/
388
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
389
Nishimura K, Shiina R, Kashiwagi K, Igarashi K. Decrease in polyamines with aging and their ingestion from food and drink. J Biochem. 2006;139(1):81–90. https://pubmed.ncbi.nlm.nih.gov/16428322/
390
Cipolla BG, Havouis R, Moulinoux JP. Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids. 2007;33(2):203–12. https://pubmed.ncbi.nlm.nih.gov/17578651/
391
Kiechl S, Pechlaner R, Willeit P, et al. Higher spermidine intake is linked to lower mortality: a prospective population-based study. Am J Clin Nutr. 2018;108(2):371–80. https://pubmed.ncbi.nlm.nih.gov/29955838/
392
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
393
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
394
Kalac P. Health effects and occurrence of dietary polyamines: a review for the period 2005–mid 2013. Food Chem. 2014;161:27–39. https://pubmed.ncbi.nlm.nih.gov/24837918/
395
Kiechl S, Pechlaner R, Willeit P, et al. Higher spermidine intake is linked to lower mortality: a prospective population-based study. Am J Clin Nutr. 2018;108(2):371–80. https://pubmed.ncbi.nlm.nih.gov/29955838/
396
Kiechl S, Pechlaner R, Willeit P, et al. Higher spermidine intake is linked to lower mortality: a prospective population-based study. Am J Clin Nutr. 2018;108(2):371–80. https://pubmed.ncbi.nlm.nih.gov/29955838/
397
Cipolla BG, Havouis R, Moulinoux JP. Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids. 2007;33(2):203–12. https://pubmed.ncbi.nlm.nih.gov/17578651/
398
Cipolla BG, Havouis R, Moulinoux JP. Polyamine contents in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids. 2007;33(2):203–12. https://pubmed.ncbi.nlm.nih.gov/17578651/
399
Nishibori N, Fujihara S, Akatuki T. Amounts of polyamines in foods in Japan and intake by Japanese. Food Chem. 2007;100(2):491–7. https://www.sciencedirect.com/science/article/abs/pii/S0308814605008915?via%3Dihub
400
Nishimura K, Shiina R, Kashiwagi K, Igarashi K. Decrease in polyamines with aging and their ingestion from food and drink. J Biochem. 2006;139(1):81–90. https://pubmed.ncbi.nlm.nih.gov/16428322/
401
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
402
Nishimura K, Shiina R, Kashiwagi K, Igarashi K. Decrease in polyamines with aging and their ingestion from food and drink. J Biochem. 2006;139(1):81–90. https://pubmed.ncbi.nlm.nih.gov/16428322/
403
Kiechl S, Pechlaner R, Willeit P, et al. Higher spermidine intake is linked to lower mortality: a prospective population-based study. Am J Clin Nutr. 2018;108(2):371–80. https://pubmed.ncbi.nlm.nih.gov/29955838/
404
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
405
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
406
Zoumas-Morse C, Rock CL, Quintana EL, Neuhouser ML, Gerner EW, Meyskens FL. Development of a polyamine database for assessing dietary intake. J Am Diet Assoc. 2007;107(6):1024–7. https://pubmed.ncbi.nlm.nih.gov/17524725/
407
Buyukuslu N, Hizli H, Esin K, Garipagaoglu M. A cross-sectional study: nutritional polyamines in frequently consumed foods of the Turkish population. Foods. 2014;3(4):541–57. https://pubmed.ncbi.nlm.nih.gov/28234336/
408
Nishibori N, Fujihara S, Akatuki T. Amounts of polyamines in foods in Japan and intake by Japanese. Food Chem. 2007;100(2):491–7. https://www.sciencedirect.com/science/article/abs/pii/S0308814605008915?via%3Dihub
409
Reis GCL, Dala-Paula BM, Tavano OL, Guidi LR, Godoy HT, Gloria MBA. In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom. Food Res Int. 2020;137:109616. https://pubmed.ncbi.nlm.nih.gov/33233206/
410
Pietrocola F, Castoldi F, Kepp O, Carmona-Gutierrez D, Madeo F, Kroemer G. Spermidine reduces cancer-related mortality in humans. Autophagy. 2019;15(2):362–5. https://pubmed.ncbi.nlm.nih.gov/30354939/
411
Nishimura K, Shiina R, Kashiwagi K, Igarashi K. Decrease in polyamines with aging and their ingestion from food and drink. J Biochem. 2006;139(1):81–90. https://pubmed.ncbi.nlm.nih.gov/16428322/
412
Eisenberg T, Abdellatif M, Schroeder S, et al. Cardioprotection and lifespan extension by the natural polyamine spermidine. Nat Med. 2016;22(12):1428–38. https://pubmed.ncbi.nlm.nih.gov/27841876/
413
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr Res. 2011;55(1):5572. https://pubmed.ncbi.nlm.nih.gov/21249159/
414
Agricultural Research Service, United States Department of Agriculture. Mangos, raw. FoodData Central. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169910/nutrients. Published April 2018. Accessed February 10, 2023.; https://fdc.nal.usda.gov/fdc-app.html#/food-details/169910/nutrients
415
Nishimura K, Shiina R, Kashiwagi K, Igarashi K. Decrease in polyamines with aging and their ingestion from food and drink. J Biochem. 2006;139(1):81–90. https://pubmed.ncbi.nlm.nih.gov/16428322/
416
Atiya Ali M, Poortvliet E, Strömberg R, Yngve A. Polyamines in foods: development of a food database. Food Nutr