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[Biogenic amines in food: effects of histamine, tyramine and phenylethylamine in the human].

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The effect of 25 mg histamine, 25 mg tyramine and 5 mg phenylethylamine resp. in apple juice on 27 healthy volunteers was studied using a randomized placebo-controlled double-blind procedure. No statistically significant effect was found with histamine and tyramine, but phenylethylamine produced

Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.50 degrees C.

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Biogenic amines are formed in foods as a result of amino acid decarboxylation catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, hypertension, fever, and heart failure. Technologies such as vacuum packaging and carbon dioxide-modified

An outbreak of histamine poisoning after ingestion of the ground saury paste in eight patients taking isoniazid in tuberculous ward.

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OBJECTIVE To determine the cause of outbreak mimicking food poisoning, we studied the toxic polyamine contents of the food and analyzed the clinical characteristics of the affected eight patients. METHODS Eight cases of histamine poisoning which occurred in tuberculous patients after dinner in our

Biogenic amines determination in some Romanian meat products.

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OBJECTIVE Biogenic amines are compounds synthesized in human body which in high concentration become toxic and lead to a wide range of symptoms as palpitations, nausea and headache. Meat products can contain high levels of biogenic amines. Ingestion of such product can cause severe illness. For

Evidence for a reduced histamine degradation capacity in a subgroup of patients with atopic eczema.

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BACKGROUND A diminished histamine degradation based on a reduced diaminoxidase activity is suspected as a reason for non-IgE-mediated food intolerance caused by histamine. Atopic eczema (AE) is often complicated by relapses triggered by IgE-mediated allergy to different kinds of food. However, in a

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