Wheat germ concentrate gives bakery and snacks the power to fight ageing

By Gill Hyslop

- Last updated on GMT

GoodMills Innovation's natural wheat germ concentrate, added to bakery goods like bread, adds the power to fight ageing. Pic: GettyImages/Ljupco
GoodMills Innovation's natural wheat germ concentrate, added to bakery goods like bread, adds the power to fight ageing. Pic: GettyImages/Ljupco

Related tags GoodMills Innovation spermidine Ageing cell health functional snacks Dementia wheat germ

SpermidineEvo from GoodMills Innovation promotes cell health and wellbeing into later life and can be added to granola and protein bars, breakfast cereals and bread.

The all-natural wheat germ concentrate has a high level of spermidine, part of a group of molecules known as polyamines that stimulate cell metabolism.

Eating spermidine-rich foods – aged cheese, mushrooms, soy products, legumes, corn and whole grains – has a positive effect on a process known as autophagy, where damaged organelles are recycled and used for the biosynthesis of a new generation of cells. As a result, the health of the cell is sustainably improved, making a significant contribution to a healthy ageing process.

Getting to grips with autophagy

Autophagy is increasingly coming to the fore in the scientific community.

Thanks to the research by cell biologist Yoshinori Ohsumi​ of the Tokyo Institute of Technology – who received the 2016 Nobel Prize in Physiology or Medicine for his findings on autophagy – and a number of other scientific papers, the influence of spermidine on cell renewal is gaining in importance.

It’s assumed that regular intake slows down the ageing process. In addition, spermidine appears to have beneficial effects on age-related neurological disorders and helps reduce the risk of age-related cognitive impairment. A 2018 study found spermidine showed improvements in memory performance in older adults with dementia risk.

These findings are reinforced by the 2021 study, in which researchers describe a link between higher spermidine intake and the prevention of age- or disease-related cognitive decline.

Giving bakery and snacks a functional twist

GoodMills Innovation - SpermidineEvo from GoodMills Innovation promotes cell health and well-being into later life

GoodMills Innovation has extensive expertise in wheat processing and raw material sourcing.

This enables the Hamburg-based company to develop SpermidineEvo, a premium wheat germ concentrate that can be used in a number of applications, from nutraceutical products to breakfast cereals, baked goods and functional snacks.

Available as a raw germ for extraction or in powder form, the ingredient is characterised by a harmonious, slightly nutty taste. The spermidine content, purity and nutritional content are continuously analysed, and controlled, so that a defined and high spermidine content can be guaranteed.

Influencing the ageing process

Older woman eating slice of bread lucigerma
Pic: GettyImages

“We all age. However, we can influence how and at what pace, and spermidine can play an important role in this,” said Max Weber, product manager, Health & Nutrition, GoodMills Innovation.

“The uses of SpermidineEvo in the healthy ageing market are diverse, ranging from hard capsules and tablets to instant powders, beverages, sachets and new dietary supplements such as VMS Gummies or chewing gum.

“In addition, it can be used in granola bars, protein bars, smoothies, cereals, wheat germ milk or bread. Depending on the requirements of the end product, GoodMills Innovation produces SpermidineEvo in various forms: as stabilised raw germ for further processing by the manufacturer, and as ground or even finely ground powder for better solubility.”


The effect of spermidine on memory performance in older adults at risk for dementia: A randomized controlled trial

Authors: Miranka Wirth, Gloria Benson, Claudia Schwarz, et al

Cortex, Volume 109, December 2018, Pages 181-188


Dietary spermidine improves cognitive function

Authors: Sabrina Schroeder, Sebastian J Hofer, Andreas Zimmermann, et al

Cell Rep. 2021 Apr 13;35(2):108985

doi: 10.1016/j.celrep.2021.108985

Related topics Science

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