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Apples, peas, whole grain bread: eating spermidine is the key to lasting youth, the researchers concluded in a study
Proud of five more years, tell us researchers of the 39, University of Insbruck. take. Scientists are convinced that the anti-aging effect can be influenced individually.
This may be spermidine
For the first time, spermidine was found in male seminal fluid, which also gave its name. But everyone, regardless of gender, carries polyamine by birth in the body. However, it decreases with age.
Spermidine takes care of self-cleaning cells and helps us regenerate through so-called autophagy – for example after a difficult workout. This gives our cells a makeover, an effect that researchers have studied in their study.
Effects in the study
Spermidine can be fed through the diet. In the study, therefore, 829 people gave information about their eating habits. The researchers then studied the foods mentioned for spermidine based on the life span of the subjects.
Those who consume more than 80 micromoles of spermidine per day live about five years longer than those who consume less.
Spermidine protects with autophagy Effect against pathological cell deposits. Cancer, diabetes or dementia are therefore more difficult to develop in the first place.
These foods contain spermidine
"Sprouted vegetables, peas, whole grains, apples, lettuce, mushrooms, nuts, potatoes or refined cheese" are foods containing spermine. Benefits of integrating them precisely in the nutritional plan when the spermidine production of the body weakens. This allows everyone to participate individually in the speed with which the aging process progresses.
Researchers are sure: Spermidine protects against aging
A young complexion, prevention of disease, rapid regeneration of muscles: spermidine seems to be a real miracle weapon.
The neurologist Stefan Kiechl appeared
"The increased intake of spermidine signals the cell to begin the process of self-cleaning and thus protects against deposits and premature aging."
The results of the study are available in the journal The American Journal of Clinical Nutrition to read.
Olivia Samnick
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