noun. a biogenic amine residing in high concentrations in a multitude of sources, inclusive of ripe cheese, ergot, broad beans, some wines, mistletoe, and a multitude of foods which are aged or generated via enzymatic action. Tyramine stems from the amino acid tyrosine and is sympathomimetic, eliciting an escalation in blood pressure and heart rate. Foods consisting of it tract to monoamine oxidase inhibitors, blocking typical metabolism of it and resulting in a majorly irritated impact on blood pressure. As an outcome, the patient might have a hypertensive crisis.
TYRAMINE: “The patient’s Tyramine levels are quite elevated.”