Female fertility decreases considerably with age, with nearly 87 percent of women over the age of 45 unable to conceive. However, some evidence suggests that dietary components can preserve fertility. A recent study in mice shows that spermidine, a molecule found in many common foods, including legumes, nuts, and cheese, improves fertility and egg quality.
Researchers analyzed the ovarian metabolic profiles of young and old mice. Then, they supplemented the aged mice with spermidine and assessed its effects on ovarian function.
They found that ovarian spermidine levels in older mice were notably lower than in younger mice, correlating with decreased oocyte (egg cell) quality and other indications of ovarian aging. However, administering spermidine to the older mice enhanced follicle development, oocyte maturation, and early embryonic development, thereby boosting the animals' overall fertility. They also found that the older mice exhibited impaired ovarian mitophagy, but spermidine restored it.
Mitophagy, a form of autophagy, is the selective degradation of mitochondria. It helps ensure that the body’s cells are metabolically efficient, ultimately serving as a trigger for mitochondrial biogenesis, the process of producing new mitochondria. Failures in mitophagy are associated with several chronic diseases, including cardiovascular disease, kidney disease, and Alzheimer’s disease. Learn more about mitophagy and autophagy in our overview article.
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