Tyramine, also known as para-hydroxyphenylethylamine, is a common organic compound in plants and animals. It can also be synthesized from tyrosine, an amino acid found in a variety of foods but attenuated by fermentation. Tyramine is converted to amelamine by repeated exposure to air for a long time.
Tyramine is a white or quasi-white crystalline powder, naturally derived from spices, tobacco, cheese, meat, fish, beans, yeast, etc. Tyramine is slightly soluble in water, benzene, xylene, soluble in ethanol. Tyramine has a solubility of 1g/ 95mL in 15 ° C water, a melting point of 155-163 ° C and a boiling point of 175-181 ° C (8 mm hg).
Tyramine can promote the release of catecholamine in medicine. Since catecholamines cannot penetrate the blood-brain barrier, they can only produce non-psychoactive peripheral sympathetic effects. While the intake of tyramine and monoamine oxidase inhibitors may cause hypertension, we suggest that the intake of other substances should be controlled when tyramine is used to avoid adverse effects caused by the intake of inappropriate substances.
