Compound Monograph
Tyramine
Tyramine is a trace amine derived from tyrosine, found in aged and fermented foods and various plants, that can raise blood pressure.
Classification
Tyramine is a trace amine (monoamine), part of the alkaloids class. Nitrogen-containing, often bitter and physiologically potent compounds — the group behind many of the strongest plant medicines and poisons.
Where Does It Come From? (7)
Tyramine is a naturally occurring (and made in the body) trace amine (monoamine), found in Acacia, Common reed, Peyote and 4 other sources. It is flagged as moderately toxic.
Research & Evidence
Tyramine is a naturally occurring trace amine produced from the amino acid tyrosine. It occurs in many plants and is found at higher levels in aged, fermented or spoiled foods such as aged cheeses, cured meats and certain fermented products. In the body it acts as an indirect sympathomimetic, prompting the release of catecholamines such as noradrenaline.
Toxicity & Safety
Tyramine is normally broken down by monoamine oxidase, so in most people dietary tyramine is harmless. However, in people taking monoamine oxidase inhibitors (MAOIs), tyramine-rich foods can cause a dangerous spike in blood pressure, the so-called “cheese reaction.” This interaction is the principal safety concern.