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High levels of tyramine in some Chinese foodstuffs
Author(s) -
Sung S. K.,
Lee C. M.,
Young J. D.,
Chen C. N.
Publication year - 1986
Publication title -
human psychopharmacology: clinical and experimental
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.461
H-Index - 78
eISSN - 1099-1077
pISSN - 0885-6222
DOI - 10.1002/hup.470010208
Subject(s) - tyramine , monoamine oxidase , food science , fermentation in food processing , chemistry , biology , biochemistry , lactic acid , bacteria , genetics , enzyme
There are many reports regarding the risk of hypertensive crisis when tyramine‐containing food is taken together with monoamine oxidase inhibitors (MAOIs). Thus, psychiatric patients taking MAOIs are routinely given dietary warning cards. However, most of these cards have been prepared according to assays of tyramine in Western food samples. We now report the detection of high levels of tyramine (ranging from 0.02 to 43.0 μmol/g) in some common Chinese foods, including fermented bean curd, soy sauce and fermented soya bean.