With respect to food sources, spermidine is found in the greatest amounts in concentrated wheat germ and the Japanese fermented soybean dish known as natto. It is also found in the endosperm of all seeds and legumes, so important is it to the survival of the next generation of the plant. The algae chlorella also contains spermidine.
Shiitake mushrooms, peas and long matured cheeses, including Cheddar and Parmesan, also contain spermidine, but the amounts will vary from batch to batch and will depend on growing, soil and harvesting conditions.
Every batch of Primeadine® Original and Primeadine® GF is independently tested by the Japan Food Research Laboratory to ensure the amount of spermidine in each dose is the amount on the label, which is the minimum effective dose used in human clinical trials.
The concentrated and defatted wheat germ in Primeadine® Original has a beneficial ratio of spermidine to the other polyamines, spermine and putrescine. Together, they form a virtuous polyamine recycling loop, with putrescine a precursor polyamine needed by the body to make more spermine and spermidine should the body need it.
Concentrated and defatted wheat germ derived spermidine is also well absorbed in the GI tract due to its high molecular mass. Defatting the wheat germ also means that the volatile, oxygen-seeking bonds in the wheat germ oil, which are a Polyunsaturated Fatty Acid (PUFA) like industrial seed oils, are not ingested and made part of your cell membranes.
Primeadine® GF comes from a sub-strain of chlorella singled out from over 100 others because it alone contains a high level of spermidine and also contains putrescine, the precursor polyamine to both spermine and spermidine. Our chlorella is grown exposed to sunlight to increase the chlorophyll and other nutrient content, such as vitamins D and K, which together help drive calcium to the bones.