%0 Journal Article
%T Tyramine in Malt Beverages Interfering with Monoamine Oxidase Inhibitor Drugs
%A Naficeh Sadeghi
%A Mohammad Reza Oveisi
%A Behrooz Jannat
%A Masoomeh Behzad
%A Mannan Hajimahmoodi
%A Esmaeel Zareakram
%J Journal of Biosciences and Medicines
%P 10-16
%@ 2327-509X
%D 2016
%I Scientific Research Publishing
%R 10.4236/jbm.2016.48002
%X The objective of this review is the determination of tyramine in 13 nonalcoholic beers (Maoshaieer) of Tehran market and survey of it¡¯s probably interaction with monoamine oxidase inhibitor drugs (MAOIs) has been investigated. Tyramine was at the highest levels in Baltika (111.34 ¡À 8.19 ¦Ìg/ml) and at the lowest level in Bitmalt (8.01 ¡À 2.09 ¦Ìg/ml). Comparing different flavors of malt drinks, the highest tyramine content was shown for classic or normal flavor (average 72.99 ¡À 30.87 ¦Ìg/ml), while the lowest value belonged to cantaloupe flavored drinks (average 10.55 ¡À 1.29 ¦Ìg/ml). In our study, it is seen that there is a significant difference between import and Iranian non-alcoholic beers, the import ones has more tyramine than Iranians. A number of 10 kinds of 13 samples interact whit MAOIs in one serving (250 ml) usage 18.50 mg. The highest tyramine content of Iranian ones is 17.74 mg/250ml and for import ones is 27.83 mg/250ml.
%K Tyramine
%K Monoamine Oxidase Inhibitor Drugs
%K Maoshaieer
%K Nonalcoholic Beer
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=69572