tyramine

[ tahy-ruh-meen ]

noun

, Biochemistry.

1. an amine, C 8 H 11 NO, abundant in ripe cheese as a breakdown product of tyrosine by removal of the carboxyl group (COOH).

tyramine

/ ˈtaɪrəˌmiːn; ˈtɪ- /

noun

1. 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: (C 2 H 4 NH 2 )C 6 H 4 OH

Word History and Origins

Origin of tyramine¹

C20: from tyr ( osine ) + amine

Example Sentences

If you suffer from migraines, and chocolate is one of your triggers, carob may be a helpful substitute, as it doesn’t contain tyramine, an amino acid that can trigger migraines in some people.

From Seattle Times

Also, foods with strong cheeses, cured meats, and even soy products can contain high levels of tyramine.

From Fox News

It wasn’t possible to identify potentially problematic wines by the high tyramine or phenol levels of the grapes or the amount of time they spent in particular barrels or even their respective histamine levels.

From Wall Street Journal

Smoked Salmon and aged cheese also contain tyramine which is notorious for causing migraines.

From New York Times

Under normal circumstances the enzyme also breaks down tyramine – found in pork, pickles, smoked and fermented foods, chocolate and alcoholic drinks – and excess tyramine can trigger a dangerous spike in blood pressure.

From The Guardian