High intakes of fermented foods and alcoholic beverages may increase susceptibility to agmatine-induced toxicity.
Moderate concentrations of agmatine (AGM), a biogenic polyamine, improve vascular, metabolic, and neuronal functions. However, agmatine is toxic at high concentrations. This research work was carried out to assess the concentration of agmatine in different food types. Researchers reviewed relevant published studies and literatures.
Researchers found high levels of agmatine in fermented foods and alcoholic beverages, such as wine, beer, and sake. The findings of this review show that high consumption of fermented products and alcoholic beverages pre-disposes an individual to the toxic effects of agmatine.