1867 en literatura
The Tyramine is a chemical Composé Organique of the type Monoamine.
It can be synthesized by the organizations starting from an Amino-acid , the Tyrosine, by Décarboxylation
It is a family member of the Phényléthylamine S.
It is largely widespread at living beings, where it is metabolized by the Monoamine oxydase.
One thus finds it in human food in sometimes considerable quantity in:
- meats: Poisson, Poultry, Ox
- products fermented like more the share of the Cheese S
- of the fruit and vegetables: Banana, Fig, Coconut, lawyer, Peanut
- the products derived from soya (Sauce soya, Tofu, soup Miso
- of let us timber alcholized like the red Wine,
A too important assimilation of tyramine can cause a crisis of Hypertension. It can also cause the release of Histamine stored in the Mastocytes.
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