Tyramine is a naturally occurring compound found in plants and animals that can cause an increase in blood pressure and heart rate. It is found in fermented and aged foods, and can be dangerous for those taking monoamine oxidase inhibitors. Tyramine may also have a connection to migraines and can be converted into octopamine, which may lower blood pressure.
Tyramine is a naturally occurring compound often found in many plants and animals. It can also form from tyrosine, an amino acid found in a variety of foods, when those foods are fermented or start to go bad. It is known as an amine due to its molecular structure, which contains nitrogen and is derived from ammonia.
In humans, this compound, also known as 4-hydroxyphenethylamine, works to release catecholamines – or the “fight or flight” hormones – produced by the adrenal glands into the bloodstream. Some of the substances that may be released include dopamine, norepinephrine, also known as norepinephrine, and epinephrine. When these hormones are in the bloodstream, systolic blood pressure and heart rate can increase.
This increase in blood pressure can often be dangerous for people taking monoamine oxidase inhibitors (MAOIs). Since the enzyme monoamine oxidase is the mechanism the human body typically uses to rid itself of excessive amounts of tyramine, if MAOIs are taken, tyramine levels can build up, leading to an increased risk of stroke. This is why many people taking MAOIs are advised to avoid foods containing tyramine.
Tyramine is also thought to have a possible causal connection with migraines in some people. Scientific studies, however, have yielded conflicting results. Presumably, because it affects the vascular system through the release of catecholamines, it is thought to indirectly cause a constriction of blood vessels in the head. Then, when the effect wears off, the blood vessels dilate which can potentially lead to a migraine occurring in individuals prone to them. Sometimes, if a migraine sufferer avoids foods containing tyramine, they may experience them less frequently.
Some of the foods that contain this compound include fermented foods, such as sauerkraut, soy sauce, and red wine. Others are aged foods, including hard cheeses like Parmesan, cheddar, and asiago, and cured meats, like salami and some sausages. Other tyramine-rich foods include avocados, chocolate, broad beans, and pineapples, among others.
If a person is repeatedly exposed to it over an extended period of time, tyramine can be converted into octopamine. This can occupy the same storage spaces in the human body, known as synaptic vesicles, that some catechols do before being used. It is thought that because octopamine somewhat replaces fight-or-flight hormones, where they are usually stored, it may be responsible for lowering blood pressure and possibly leading to a condition called orthostatic hypotension. This is sometimes seen in people taking MAOIs. However, more research is needed to understand the role of octopamine in the human body.
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