Tyramine is an organic compound, also known as 4-hydroxyphenylethylamine, which is an amino acid. It occurs naturally in plants and animals, such as spices, tobacco, cheese, meat, fish, beans, yeast, and can be formed by tyrosine or by chemical synthesis. Tyramine is white or white like crystalline powder, slightly soluble in water, benzene, xylene, soluble in ethanol, molecular formula C8H11NO, molecular weight 137.18, CAS No. 51-67-2, EINECS No. 200-115-8.
Tyramine promotes the release of catecholamine, but tyramine cannot penetrate the blood-brain barrier and can only produce non-psychoactive peripheral sympathetic effects. Tyramine is widely used in the medical field. Because eating food rich in tyramine and monoamine oxidase inhibitors may lead to hypertension emergencies, it is necessary to control the intake of other substances when using tyramine, so as to avoid adverse consequences caused by improper intake.
