noun[mass noun] Biochemistry
A compound which occurs naturally in cheese and other foods and can cause dangerously high blood pressure in people taking a monoamine oxidase inhibitor.
- Foods high in arylalkylamines (tryptophan, tyrosine, tyramine, and phenylalanine) have also been implicated in triggering IC symptoms.
- About nine per cent of people have at least one copy of a gene for 5HT2a that call for the amino acid tyramine at one point in the receptor protein.
- One piece with which Milne was pleased was his clarification of the tyramine monoamine-oxidase inhibitor interaction (the ‘cheese reaction’).
Early 20th century: from tyr(osine) + amine.
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