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tyramineenUK
ty·ra·mine T0449800 (tī′rə-mēn′)n. An amine, C8H11NO, that is formed from the breakdown of tyrosine, is found in red wine, many aged and fermented foods, and mistletoe, and is a sympathomimetic agent.
[tyr(osine) + amine.]tyramine (ˈtaɪrəˌmiːn; ˈtɪ-) n (Biochemistry) a colourless crystalline amine derived from phenol and found in ripe cheese, ergot, decayed animal tissue, and mistletoe and used for its sympathomimetic action; 4-hydroxyphenethylamine. Formula: (C2H4NH2)C6H4OH[C20: from tyr(osine) + amine]ty•ra•mine (ˈtaɪ rəˌmin)
n. an amine, C8H11NO, abundant in ripe cheese as a breakdown product of tyrosine. [1905–10; tyr (osine) + amine] Thesaurus| Noun | 1. | tyramine - amino acid derived from tyrosine; has a sympathomimetic action; found in chocolate and cola drinks and ripe cheese and beer; "patients taking MAOIs should avoid foods containing tyramine"amino acid, aminoalkanoic acid - organic compounds containing an amino group and a carboxylic acid group; "proteins are composed of various proportions of about 20 common amino acids" |
TranslationsTyramineenUK
tyramine[′tī·rə‚mēn] (pharmacology) HOC6H4CH2CH2NH2 A crystalline compound with a melting point of 164-165°C; soluble in water and boiling alcohol; used in medicine as an adrenergic drug. Also known as tyrosamine. Tyramine (4-hydroxyphenylethylamine; HOC6H4CH2CH2NH2), an organic substance; one of the biogenic amines. Tyramine is found in ergot, decaying tissues, and cheese. A toxic substance, tyramine is physiologically active: because of its vasoconstrictor effect, it increases blood pressure and influences processes of excitation and inhibition in the nervous system. It is formed from the amino acid tyrosine under the action of bacterial decarboxylases, particularly in the case of putrefactive processes in the intestines of humans and other mammals. Excess tyramine in the body is rendered harmless through oxidation by monoamine oxidase. REFERENCEGorkin, V. Z. “Fermentativnoe dezaminirovanie biogennykh aminov.” In Khimicheskie faktory reguliatsii aktivnosti i biosinteza fermentov. Moscow, 1969.tyramineenUK
tyramine [ti´rah-mēn] a decarboxylation product of tyrosine, which may be converted to cresol and phenol, found in decayed animal tissue, ripe cheese, and ergot. Closely related structurally to epinephrine and norepinephrine, it has a similar but weaker action.ty·ra·mine (tī'ră-mēn, tir'ă-), Decarboxylated tyrosine, a sympathomimetic amine having an action in some respects resembling that of epinephrine; present in ergot, mistletoe, ripe cheese, beer, red wine, and putrefied animal matter; elevated in people with tyrosinemia type II.tyramine (tī′rə-mēn′)n. A colorless crystalline amine, C8H11NO, found in mistletoe, putrefied animal tissue, certain cheeses, and ergot and also produced synthetically, used in medicine as a sympathomimetic agent.ty·ra·mine (tī'ră-mēn) Decarboxylated tyrosine, a sympathomimetic amine having an action in some respects resembling that of epinephrine; present in ergot, mistletoe, ripe cheese, beer, red wine, and putrefied animal matter; elevated in people with tyrosinemia type II. ty·ra·mine (TYR) (tī'ră-mēn, tir'ă-) Decarboxylated tyrosine, a sympathomimetic amine having an action in some respects resembling that of epinephrine; present in ergot, mistletoe, ripe cheese, beer, red wine, and putrefied animal matter. tyramineenUK
Words related to tyraminenoun amino acid derived from tyrosineRelated Words- amino acid
- aminoalkanoic acid
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