Putrescine is a diamine produced by the breakdown of amino acids in living organisms. It's found as an endogenous amine in humans.[1]

Fruits (like oranges), fruit juices (orange juice and grapefruit juice), sauerkraut, cheddar cheeses, cod roe, soy sauce, and soy miso are high in putrescine.[2]


In rats it had a fairly low acute oral toxicity of 2000 mg/kg body weight.

Chemical Properties

Synonyms: tetramethylenediamine
PubChem Compound ID: 1045
Molecular Weight: 88.15148 [g/mol]
Molecular Formula: C4H12N2
XLogP3-AA: -0.9
H-Bond Donor: 2
H-Bond Acceptor: 2
IUPAC Name: butane-1,4-diamine
InChI: InChI=1S/C4H12N2/c5-3-1-2-4-6/h1-6H2
Canonical SMILES: C(CCN)CN

See Also

1. Mechanism of putrescine transport in human pulmonary artery endothelial cells.
Sokol PP, Longenecker KL, Kachel DL, Martin WJ 2nd. PubMed PMID: 8474031
2. Polyamines in foods: development of a food database
Mohamed Atiya Ali, Eric Poortvliet, Roger Strömberg, and Agneta Yngve PubMed PMCID: PMC3022763
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License