TYRAMINE Meaning and
Definition
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Tyramine is a naturally occurring compound that belongs to the family of biogenic amines. It is produced by the breakdown of the amino acid tyrosine during the fermentation process of certain foods. Tyramine is mainly found in aged, fermented, or spoiled food products, and is particularly abundant in certain types of cheeses, cured meats, and fermented beverages like red wine and beer.
In the human body, tyramine acts as a vasoactive substance, meaning it can affect blood vessels. It causes the release of norepinephrine, a neurotransmitter that constricts blood vessels and increases blood pressure. For most people, this response has no noticeable effect. However, some individuals may experience symptoms if they consume excessive amounts of tyramine or have a sensitivity to it.
Tyramine sensitivity is more common in individuals with certain medical conditions, such as migraines or monoamine oxidase inhibitor (MAOI) medications. Excessive consumption of tyramine-rich foods in these individuals can lead to a sudden increase in blood pressure, causing a severe headache (known as a "tyramine headache"), palpitations, sweating, and in rare cases, even a hypertensive crisis.
Therefore, individuals who are sensitive to tyramine or taking MAOIs are often advised to follow a low-tyramine diet to prevent adverse reactions. This involves avoiding or limiting foods and beverages known to be high in tyramine, such as aged cheeses, cured meats, fermented products, and certain alcoholic beverages, and opting for fresh alternatives instead.
Common Misspellings for TYRAMINE
- ryramine
- fyramine
- gyramine
- yyramine
- 6yramine
- 5yramine
- ttramine
- tgramine
- thramine
- turamine
- t7ramine
- t6ramine
- tyeamine
- tydamine
- tyfamine
- tytamine
- ty5amine
- ty4amine
- tyrzmine
- tyuramine
Etymology of TYRAMINE
The word "tyramine" comes from the combination of two terms: "tyrosine" and "amine".
1. Tyrosine: The term "tyrosine" originated from the Greek word "tyros", meaning cheese. It was first isolated from cheese by German chemist Justus von Liebig in 1846. The suffix "-ine" is a standard ending for amino acid names, indicating the presence of an amine group.
2. Amine: The term "amine" is derived from the Latin word "ammonia", which refers to a compound containing nitrogen. It was coined in the mid-19th century by German chemist and founder of organic chemistry August Wilhelm Hofmann. The word "amine" specifically indicates a compound that has a nitrogen atom bonded to carbon atoms.
Therefore, "tyramine" refers to an amine compound derived from the amino acid tyrosine.
