Tyramine is an organic compound, also known as p-hydroxyphenylethylamine, which is common in plants and animals and can be synthesized from tyrosine. Tyramine appears as a white or quasi-white crystalline powder and is naturally found in spices, tobacco, cheese, meat, fish, beans and yeast. Tyramine molecular formula C8H11NO, in water, benzene, xylene can occur slightly soluble, soluble in ethanol, tyramine in 15℃ water solubility is 1g/ 95mL, melting point 155-163℃, boiling point 175-181℃ (8 mm hg), CAS registration number 51-67-2.
Tyramine is mainly used in medicine and can promote the release of catecholamine. Since catecholamine cannot penetrate the blood-brain barrier, it can only produce non-psychoactive peripheral sympathetic effects. Simultaneous intake of tyramine and monoamine oxidase inhibitors may cause hypertension. We suggest that the intake of tyramine should be controlled to avoid adverse reactions caused by inappropriate intake of tyramine.