What is a Tyramine?

Tyramine is a naturally occurring monoamine compound derived from the amino acid tyrosine. Its chemical formula is C₈H₁₁NO, and it contains an amine group (-NH₂) attached to a phenyl group. Tyramine is commonly found in fermented and aged foods, and after ingestion, it can exert various physiological effects in the body. It is produced in the body by the decarboxylation of tyrosine, where the carboxyl group is removed, and the amine group remains. Tyramine can act as a neurotransmitter and has been associated with an increase in blood pressure and vasoconstriction.

Excessive consumption of tyramine can lead to symptoms such as headaches and high blood pressure, especially in individuals taking monoamine oxidase inhibitors (MAOIs), which are drugs that inhibit the breakdown of neurotransmitters. Foods high in tyramine include aged cheeses, red wine, fermented meats (such as salami and sausages), soy products like miso and natto, and soy sauce. People taking MAOIs must avoid foods with high tyramine content, as it can lead to a dangerous condition known as the "tyramine crisis."

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