KernAktuell April 2022, News

Styrian spermidine study

Styrian spermidine study

Our Steirerkraft pumpkin seeds were recently involved in a revolutionary study on spermidine, the results of which were published in a book – together with 21 Steirerkraft recipes for spermidine-rich meals.

What do a histamine scientist, a research chemist, a nutritionist, a nursing home manager and Steirerkraft – as the brand for Styrian pumpkin seeds – have in common?

The answer: all of them took part in a press conference to celebrate the release of an easy-to-read, down-to-earth book entitled “SPERMIDIN – STARK GEGEN DEMENZ” (“SPERMIDINE: A POWERFUL WEAPON AGAINST DEMENTIA”, Trias Publishing House), that explores the subject of spermidine and the positive effect it has on our bodies.

The idea for the book came from Professor Reinhart Jarisch, who has conducted extensive research into histamine. Working together with a team of authors (including Estyria’s nutritionist Angelika Pinter), he explains why our diets should focus more on spermidine-rich foods. The authors’ recommendations are underpinned by a large-scale human study, conducted by the University of Applied Sciences Wiener Neustadt, which focussed on residents in Styrian nursing homes and examined the extent to which a spermidine-rich diet affected their memory function and life expectancy.
Alongside the revealing and insightful results of the study, the book also includes practical, everyday tips as well as a selection of spermidine-rich recipes.
Using the 21 Steirerkraft recipes selected for the book, and more ideas from the extensive Steirerkraft recipe database, we can all incorporate spermidine-rich foods into our diet on a regular basis – with minimum effort. Because it’s a proven fact of all local foods, Steirerkraft pumpkin seeds rank amongst the most spermidine-rich, and can thus play a part in helping us live longer, healthier and more dynamic lives.

Are you an Estyria business partner, and interested in seeing the new book? Please contact your key account manager who will be happy to see whether they can procure you a free copy of the book.

Immer auf dem neuesten Stand


Traditional Styrian
stamp press process

While modernity has brought progress in many areas, the traditional Styrian stamp press process is still the best way of making pumpkin seed oil. The main difference between this and other pressing methods is that we work with open roasting pans. At our plant, people check when the pumpkin seeds are perfectly roasted and so will yield the very best oil. This enables our experienced oil millers to produce the pumpkin seed oil that has won more prizes than any other – and which as a result of this type of pressing retains all the natural constituents. The untreated oil is not filtered; the particles that make it cloudy settle naturally when the oil is left to rest.

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