tyramine Biochem.
(ˈtaɪərəmiːn)
Also tyramin.
[f. tyrosine + amine.]
A crystalline sympathomimetic amine derived from tyrosine and occurring naturally in cheese and other foods, which can cause dangerously high blood pressure in people taking a monoamine oxidase inhibitor; 2-(p-hydroxyphenyl)ethylamine, HO·C6H4· CH2·CH2·NH2.
| 1910 Biochem. Jrnl. V. 236 Tyramine,..an organic base which can be produced from tyrosine by action of certain bacteria. 1939 Tyramine [see hypertensin]. 1974 Passmore & Robson Compan. Med. Stud. III. lxii. 22/2 Cheese, red wine, yeast extracts and pickled herrings may contain large amounts of tyramine, and this is normally metabolized by monoamine oxidase... In patients receiving MAO [sc. monoamine oxidase] inhibitors, tyramine is absorbed intact and releases the large amounts of stored noradrenaline causing a hypertensive crisis. |