Table 1.

Agmatine content in different foodstuffs (ppm).

Foodstuffs	Mean	Range	N (A)	References
WINE
Red wines	n.s.	n.d.–22	286	Galgano et al. (2003), Galgano et al. (2009), Galgano et al. (2011)
White wines	n.s.	n.d.–6.5	103	Galgano et al. (2003), Galgano et al. (2009)
BEER	12	0.5–42	211	De Borba and Rohrer (2007), Halász et al. (1999a), Izquierdo-Pulido et al. (1996), Kvasnicka and Voldrich (2006)
SAKE	114	n.s.	n.s.	Okamoto et al. (1997)
COFFEE
Green coffee	n.d.	n.d.	n.s.	Cirilo et al. (2003)
Roasted	n.s.	n.d.–1.2	n.s.	Cirilo et al. (2003)
Instant coffee	0.4	0.4–5.3	68	Leite da Silveira et al. (2007)
CEREALS AND VEGETABLES
Flour	n.d.	n.d.	5	Farkas and Hajós (1998)
Bread	3.3	n.d.–4.7	9	Farkas and Hajós (1998)
Soy sauce	n.d.	n.d.	4	Kirschbaum et al. (2000)
Soybean paste (Doenjang)	473	n.d.–5508	23	Shukla et al. (2010)
Miso	6.1	n.d.–30	5	Kirschbaum et al. (2000)
Sauerkraut brine	4.3	2.2–6.7	6	Halász et al. (1999a)
Fermented cabbage juice	n.d.	n.d.	5	Kirschbaum et al. (2000)
FISH AND DERIVED PRODUCTS
Fresh fish	92	n.d.–401	13	Baker et al. (2010), Chotimarkorn (2011), Paarup et al. (2002), Ruiz-Capillas and Moral (2004)
Fish paste	n.d.	n.d.	3	Kirschbaum et al. (2000)
Cooked fish paste	29	n.d.–161	28	Naila et al. (2011)
MEAT AND MEAT PRODUCTS
Fresh meat	0.8	n.d.–3.1	22	Bover-Cid et al. (2001), Hernández-Jover et al. (1996), Lorenzo et al. (2007), Ruiz-Capillas and Jiménez-Colmenero (2004)
Fermented meat	6.2	n.d.–43	23	Bover-Cid et al. (2001), Hernández-Jover et al. (1996), Lorenzo et al. (2007), Ruiz-Capillas and Jiménez-Colmenero (2004)
Cooked meat	5.4	n.d.–27	20	Hernández-Jover et al. (1996), Ruiz-Capillas and Jiménez-Colmenero (2004), Ruiz-Capillas et al. (2007)
DAIRY PRODUCTS
Fermented milk (Kefir)	n.d.	n.d.	10	Özdestan and Üren (2010b)
Ripened cheese	1.1	n.d–18	69	Novella-Rodríguez et al. (2002), Vale and Glória (1998)
Fresh cheese	0.1	n.d.–1.3	13
Grated cheese	1.2	n.d.–14	12	Vale and Glória (1998)

^(A)Number of samples examined.

n.d., Not detected.

n.s., Not specified.