In the last post, I shared with you that fermented foods such as natto, miso, soy sauce, and cheese, as well as mushrooms such as shiitake contain a polyamine called spermidine, which activates autophagy, according to Dr. Tamotsu Yoshimori, who was a co-researcher of Dr. Yoshinori Ohsumi, the 2016 Nobel Prize winner in Physiology or Medicine by discovering and elucidating the mechanism of autophagy.
So, spermidine is one of the keys. Are there any other foods that can activate autophagy?
As I already mentioned, a polyphenol called catechin in green tea also activates autophagy, according to Dr. Tamotsu Yoshimori.
Another autophagy-activating nutrient is a carotenoid called astaxanthin, Dr. Yoshimori says. Astaxanthin is seen a lot in salmon, salmon roe, red bream, shrimp, and lobster. Again, it can explain Japanese longevity since we eat a lot of seafood. Some of them are typical ingredients in Sushi.
The Ikigai Diet: The Secret Japanese Diet to Health and Longevity