Polyamine compounds are widely present in various foods， particularly in animal-derived foods where their concentrations are higher. Research indicated that spermidine and spermine commonly exhibited physiological functions such as promoting cell proliferation， delaying aging， and regulating immunity， while putrescine and cadaverine were often used as indicators of food freshness and safety. Additionally， polyamine intake was closely related to dietary patterns， with significant differences in daily intake among different populations. Polyamine compounds played a crucial role in maintaining normal physiological functions in the human body， and moderated intake could have positive effects on health. This study systematically reviewed and analyzed the types， chemical structures， primary dietary sources， and content variation patterns of polyamine compounds in food， exploring their potential health benefits and mechanisms of action； clarified the physiological functions of polyamines and their important role in dietary structure， providing theoretical basis and practical references for people to scientifically consume polyamine substances， thereby optimizing nutritional structure， improving health levels， and reducing the risk of related chronic diseases. Additionally， future research should focus on the metabolic mechanisms of polyamines and their role in chronic diseases， providing theoretical support for developing more scientific nutritional intervention strategies and personalized healthy dietary recommendations.