Tyramine is an organic compound called p-hydroxyphenylethylamine, which is also an amino acid found in animals and plants. It is also made from tyrosine. However, if food is fermented, tyrosine rots, and tyramine is transformed into eusquiramine after repeated exposure to air.
Tyramine is a white or white crystalline powder, which naturally exists in spices, tobacco, cheese, meat, fish, beans, yeast, etc. It is slightly soluble in water, benzene, xylene, and ethanol. The solubility of tyramine in water is 1g/95ml at 15℃, the melting point is 155-163℃, and the boiling point is 175-181℃ (8 mm Hg).
Tyramines medically promote the release of catecholamines, and since catecholamines cannot penetrate the blood-brain barrier, they can only produce peripheral sympathetic effects that are not psychoactive. When consuming foods containing tyramine and monoamine oxidase inhibitors that may cause high blood pressure, it is recommended to control the intake of other substances when using tyramine to avoid adverse effects of the inappropriate intake of substances.
