Biologically Active Amines in Food: A Review

Abstract

Biologically active amines are normal constituents of many foods and have been found in cheese; sauerkraut; wine; 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, histamine, and phenethylamine, which can arise from enzymatic decarboxylation of the corresponding amino acids, are strongly vasoactive. Histamine, a capillary dilator, produces hypotensive effects while tyramine and phenethylamine cause a rise in blood pressure. Phenethylamine has been implicated in the onset of migraine headache attacks. The occurrence, mechanism of formation, and catabolism of these compounds is reviewed.