tyraminen.
/ˈtʌɪərəmiːn/ Biochemistry.
A crystalline sympathomimetic amine derived from tyrosine and occurring naturally in cheese and other foods, which can cause dangerously high blood pressure in people taking a monoamine oxidase inhibitor; 2-(p-hydroxyphenyl)ethylamine, HO·C6H4· CH2·CH2·NH2.
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the world > matter > chemistry > organic chemistry > amines > [noun] > named
ethylamine1849
amylamine1850
ethylia1850
petinine1850
triethylamine1850
polyamine1861
nonylamine1866
octylamine1866
carbylamine1868
tetrylamine1868
hydroxylamine1871
hydramine1877
nitrosamine1878
guanamine1881
hexamethylenetetramine1888
morpholine1889
triethanolamine1897
tropane1898
agmatine1910
tyramine1910
histamine1912
spermidine1927
monoethanolamine1929
tryptamine1929
octopamine1948
norsynephrine1952
tilorone1970
1910 Biochem. Jrnl. 5 236 Tyramine,..an organic base which can be produced from tyrosine by action of certain bacteria.
1939 J. M. Muñoz et al. in Nature 9 Dec. 980/1 This substance, which we name hypertensin, is different from adrenalin, tyramin, pitressin and urohypertensin.
1974 R. Passmore & J. S. Robson Compan. Med. Stud. III. lxii. 22/2 Cheese, red wine, yeast extracts and pickled herrings may contain large amounts of tyramine, and this is normally metabolized by monoamine oxidase... In patients receiving MAO [sc. monoamine oxidase] inhibitors, tyramine is absorbed intact and releases the large amounts of stored noradrenaline causing a hypertensive crisis.
This entry has not yet been fully updated (first published 1986; most recently modified version published online December 2020).
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n.1910