Tyramine content of some Nigerian foods
1987
Uzogara, S.G. | Ezekoli, N.F. | Uzogara, E.O.
Extract: The tyramine content of some Nigerian fermented foods was quantitatively estimated spectrophotometrically. The objective was to find those Nigerian foods high in tyramine so as to exclude or restrict them from the diets of patients receiving monoamine oxidase inhibiting (MAOI) drugs, and from patients suffering from high blood pressure or other conditions. The highest amounts of tyramine were observed in fermented melon seed paste, Ogiri-egusi (11.65 X 10(-3) mg/100 mg), palmwine (sap of Raffia hookeri) (11.27 X 10(-3) mg/100 ml) and beer (7.18-7.41 X 10(-3) mg/100 ml). The lowest levels of tyramine were observed in local cheese, nono (2.8 X 10(-3) mg/100 mg), and fermented corn starch, akamu (3.21 X 10(-3) mg/100 mg). The medical implications of consumption of these tyramine rich foods by certain patients are discussed.(author)
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