The Fermented Energy & Longevity Molecule

Fermedine™ 1% Spermidine

A next-generation fermented wheat germ extract, standardised to 1% spermidine, clinically studied for its role in cellular renewal, healthy aging, and cardioprotective effects.

What is Fermedine™ Good For?

Fermedine™ delivers spermidine, a natural polyamine that plays a critical role in autophagy; the body’s process of clearing out damaged cells and renewing cellular function. By supporting this fundamental longevity pathway, Fermedine™ helps maintain energy metabolism and cognitive functions as we age.

 

Through fermentation technology, Fermedine enhances spermidine content and stability in wheat germ, ensuring consistent delivery of this rare but powerful nutrient.

 

Fermedine™ supplementation may lead to:

  • Promoting longevity and healthy ageing through inducing autophagy and reducing inflammation

  • Enhanced mitochondrial energy production especially in aging stem-cell neurons

  • Protection against neurodegeneration and cognitive decline 

  • Cardioprotective effects by lowering blood pressure

  • Promoting skin rejuvenation, hair and nail growth

  • Reducing depression

What is Spermidine?

Spermidine is a naturally occurring polyamine found in small amounts in foods like wheat germ, soybeans, and mushrooms. It regulates key cellular processes including autophagy and protects against DNA damage.

 

While dietary intake is estimated to be low to achieve meaningful benefits, Fermedine™ provides a standardised 1% spermidine extract, making consistent dosing possible.

What is the Recommended Daily Dose of Fermedine™?

Human research suggests that 100 mg of wheat germ extract daily, standardised to 1% spermidine (~1 mg spermidine) supports cellular renewal and healthy ageing.

Things to Know

Extracted from

Wheat germ (Triticum aestivum)

Technology

Fermentation + standardisation to 1% spermidine for enhanced concentration and stability

Region

Developed in Europe under Fermedics’ fermentation platform

Data

Supported by peer-reviewed clinical studies on spermidine and longevity pathways

Fermedine™ in Detail

Clinical Dose
Clinical Dose

100 mg (1% spermidine)

Source
Source

Fermented wheat germ extract

Technology
Technology

Proprietary fermentation improves spermidine concentration and stability; standardised to 1%

Key Benefits
Key Benefits
  • Stimulates autophagy, the body’s cellular renewal system
  • Improves brain, cardiovascular, and metabolic health
  • Promotes longevity and resilience with age
  • Enhances hair and skin growth
  • Fermented for improved reproducibility and concentration
Data
Data

Human trials associate spermidine intake with improved cognitive, cardiovascular health and potentially healthier aging.

Your Questions About Fermedine™

Reach us arrow_forward
Fermedine™ is a fermented, standardised wheat germ extract delivering 1% spermidine, developed by Fermedics for healthy ageing and metabolic benefits.
It supports autophagy, promotes cellular renewal, and helps maintain brain, heart, and metabolic health as we age.
Generic spermidine products vary in purity and stability. Fermedine™ is fermented, standardised to 1%, and manufactured under strict quality controls for consistency.
Fermedine™ is safe and well tolerated at the recommended dose. As with all supplements, those with health conditions should consult a healthcare professional before use.
Autophagy-related benefits build gradually, with most research showing measurable effects after 8–12 weeks of consistent supplementation.

Discover your formula of ingredients

No two people are the same. That’s why your formula is uniquely yours. We select the most effective ingredients based on your health data, lifestyle, and goals — ensuring your capsules are both efficient and safe.

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References

The Science That Supports Us

Cognitive and Neurological Support

Eisenberg, T. et al. (2009) ‘Induction of autophagy by spermidine promotes longevity’, Nature Cell Biology, 11(11), pp. 1305-1314. doi:10.1038/ncb1975.

Mental Health

Khosroshahi, E.D. and Razavi, S.H. (2023) ‘Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects’, Trends in Food Science & Technology, 131, pp. 175–189. doi:10.1016/j.tifs.2022.12.001. 

Nerve Repair

Mohajeri, M. et al. (2023) ‘Wheat Germ, a byproduct of the wheat milling industry, as a beneficial source of anti‐aging polyamines: A quantitative comparison of various forms’, Food Science & Nutrition, 11(11), pp. 7242–7254. doi:10.1002/fsn3.3650.

Immune System Support

Mueller, T. and Voigt, W. (2011) ‘Fermented wheat germ extract - nutritional supplement or anticancer drug?’, Nutrition Journal, 10(1). doi:10.1186/1475-2891-10-89.

Immune System Support

Qi, G. et al. (2024) ‘Association between dietary spermidine intake and depressive symptoms among US adults: National Health and Nutrition Examination Survey (NHANES) 2005-2014’, Journal of Affective Disorders, 359, pp. 125–132. doi:10.1016/j.jad.2024.05.041.

Immune System Support

Rinaldi, F. et al. (2017) ‘A spermidine-based nutritional supplement prolongs the Anagen phase of hair follicles in humans: A randomized, placebo-controlled, double-blind study’, Dermatology Practical & Conceptual, pp. 17–21. doi:10.5826/dpc.0704a05.

Immune System Support

Schroeder, S. et al. (2021) ‘Dietary spermidine improves cognitive function’, Cell Reports, 35(2), Article 108985. doi:10.1016/j.celrep.2021.108985.

Immune System Support

Schwarz, C. et al. (2018) ‘Safety and tolerability of spermidine supplementation in mice and older adults with subjective cognitive decline’, Aging, 10(1), pp. 19–33. doi:10.18632/aging.101354.

Immune System Support

Szabo, L. et al. (2024) ‘Spermidine enhances mitochondrial bioenergetics in young and aged human-induced pluripotent stem cell-derived neurons’, Antioxidants, 13(12), p. 1482. doi:10.3390/antiox13121482.

Immune System Support

Zou, D. et al. (2022) ‘A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing’, Comprehensive Reviews in Food Science and Food Safety, 21(3), pp. 2820–2842. doi:10.1111/1541-4337.12963.