Tyramine, also known as para-hydroxyphenylethylamine, is an organic compound commonly found in plants and animals. It can also be formed from tyrosine. It appears as a white or quasi-white crystalline powder, and is naturally found in spices, tobacco leaves, cheese, meat, fish, beans, and yeast. Tyramine solubility is mainly shown as slightly soluble in water, benzene and xylene, soluble in ethanol. In water at 15℃, tyramine solubility is 1g/ 95mL, its melting point is 155-163°C, and its boiling point is 175-181°C (8 mmHg).
Tyramine is used in medicine to promote the release of catecholamines. Since catecholamines cannot cross the blood-brain barrier, they can only produce non-psychoactive peripheral sympathetic effects. The intake of tyramine and monoamine oxidase inhibitors may lead to hypertension. Therefore, we recommend that tyramine use be controlled to avoid the adverse effects of inappropriate consumption of tyramine.
