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NAL Agricultural Thesaurus
U.S. Department of Agriculture

Concept Breadcrumbs

Research, Technology, Methods > chemical substances > chemical compounds > organic compounds > organic nitrogen compounds > amino compounds > amines > biogenic amines > tyramine
Research, Technology, Methods > chemical substances > chemical compounds > nitrogen compounds > organic nitrogen compounds > amino compounds > amines > biogenic amines > tyramine
Research, Technology, Methods > chemical substances > chemical compounds > organic compounds > alcohols > amino alcohols > tyramine
Research, Technology, Methods > chemical substances > chemical compounds > organic compounds > organic nitrogen compounds > amino compounds > amino alcohols > tyramine
Research, Technology, Methods > chemical substances > chemical compounds > nitrogen compounds > organic nitrogen compounds > amino compounds > amino alcohols > tyramine
Preferred Term:

tyramine

Definition:
An indirect sympathomimetic that occurs naturally in cheese and other foods. Tyramine does not directly activate adrenergic receptors, but it can serve as a substrate for adrenergic uptake systems and monoamine oxidase to prolong the actions of adrenergic transmitters. It also provokes transmitter release from adrenergic terminals and may be a neurotransmitter in some invertebrate nervous systems.
Concept Schemes:
NALT Full
NALT Core
Broader Concept:
biogenic amines, amino alcohols
Entry Terms:
  • p-tyramine
  • 4-hydroxyphenethylamine
  • para-tyramine
URI:
https://lod.nal.usda.gov/nalt/7823
Download this Concept:
RDF/XMLCreated 2006-01-19, last modified 2020-09-28
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