Community Research and Development Information Service - CORDIS


There is an increasing interest in identifying biologically active components with beneficial properties, naturally occurring in our food. A workshop was organized at Lake Balaton, Hungary, between 17-21 May 1997 to discuss the biological activities of active amines and their occurrence in our food. Lectures were presented on how these compounds are synthesised and catabolized, and what enzymes are involved in their degradation in mammalian cells. A session was devoted to studies on polyamine uptake by the gut and distribution between the internal organs of the body. There were presentations on the therapeutic uses of low polyamine diets for cancer patients. The proceedings of the workshop are collected together and presented in this volume.

Additional information

Authors: BARDÓCZ S, The Rowett Research Institute, Aberdeen (GB);WHITE A, The Rowett Research Institute, Aberdeen (GB);HAJÓS G (EDITORS), Central Food Research Laboratory, Budapest (HU)
Bibliographic Reference: EUR 18344 EN (1998) 141pp., ECU 15.00
Availability: Available from the (2)
ISBN: ISBN 92-828-3964-8
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