Accession Number : ADA157933


Title :   Histamine and Tyramine in Food.


Descriptive Note : Master's thesis,


Corporate Author : AIR FORCE INST OF TECH WRIGHT-PATTERSON AFB OH


Personal Author(s) : Baucom,T L


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a157933.pdf


Report Date : May 1985


Pagination or Media Count : 142


Abstract : Histamine and tyramine are normal constituents of many foods and have been found in cheese; sauerkraut; wine; fish; and putrid, aged or fermented meats. These low molecular weight organic bases do not represent any hazard to individuals unless large quantities are ingested or natural mechanisms for their catabolism are inhibited or genetically deficient. Tyramine and histamine which can arise from enzymatic decarboxylation of their corresponding amino acids are strongly vasoactive. Histamine, a capillary dilator, produces hypotensive effects while tyramine causes a rise in blood pressure. Tyramine has also been implicated in the onset of migraine headache. The physiological effects, the occurrence, mechanism of formation and catabolism, methods of detection and quantitation, and health and legal implications to food processors and restaurateurs are reviewed. Additionally, recommendations for reducing histamine and tyramine contents in food as well as reducing the health hazards and legal implications to restaurateurs and food processors are made.


Descriptors :   *FOOD , *HISTAMINE , DETECTION , HAZARDS , HEALTH , MEAT , PHYSIOLOGICAL EFFECTS , AMINO ACIDS , BLOOD PRESSURE , CATABOLISM , CHEESES


Subject Categories : Biochemistry
      Food, Food Service and Nutrition


Distribution Statement : APPROVED FOR PUBLIC RELEASE