Tyramine in foods and monoamine oxidase inhibitor drugs: a crossroad where medicine, nutrition, pharmacy, and food industry converge. J. Food Compos. Anal. 19:S58-S65.B.J. McCabe-Sellers, C.G. Staggs, M.L. Bogle, Tyramine in foods and monoamine oxidase inhibitor drugs: a crossroad where...
Usually at the top of the list of foods and ingredients to avoid are chocolate, citrus, alcohol,monosodium glutamate (MSG), and someartificial sweeteners. But there’s another element in certain foods that you should be aware of if you’re getting headaches after eating: tyramine. ...
Because it is metabolized principally by monoamine oxidase, patients taking monoamine oxidase inhibitors may have a hypertensive crisis if they ingest foods containing significant amounts of tyramine. Chemical Properties white to light beige solid Chemical Properties Colorless to yellow solid; sweet meaty ...
This attitude began to change in the early 1960s as explanations were sought for the hypertensive crisis often referred to as the cheese effect and the TYR pressor effect (Da Prada et al., 1988) that some foods can produce in patients taking MAO inhibitors for depression (McCabe, 1986); th...
Biogenic amines in food: effects of histamine, tyramine and phenylethylalamine in the human. Z Lebensm Unters Forsch 1983;177:439-43.Luthy, J. and Schlatter, C. (1983). Biogenic amines in foods: effects of histamine, tyramine, and phenylethylamine in humans. (German). Z. Lebensmitt. ...
Tyramine hydrochloride occurs naturally in the body, and it's found in certain foods. It is an amino acid that helps regulate blood pressure. Tyramine hydrochloride is a sympathomimetic, the hydrochloride salt of the naturally-occurring monoamine derived from the amino acid tyrosine. Tyramine acts ...
Sugimura (1987) Induction of oral cavity cancer by 3-di- azotyramine, a nitrosated product of tyramine present in foods, Carcinogenesis, 8, 527-529.Fujita Y, Wakabayashi K, Takayama S, Nagao M, Sugimura T. Induction of oral cavity cancer by 3-diazo- tyramine, a nitrosate...
In a screening of primers, we have selected three pairs of primers for a multiplex PCR assay for the simultaneous detection of lactic acid bacteria (LAB) strains, which potentially produce histamine, tyramine, and putrescine on fermented foods. These primers were based on sequences from ...
It is generally accepted that vasoactive substances present in food are, at least in part, responsible for the etiology of diet-precipitated vascular headaches. The list of foods suggested as potential etiologic factors in migraine has climbed steadily over the years to well over one hundred, and...