The Role of Biogenic Amines in Nutrition Toxicology: Review - The Role of Biogenic Amines in Nutrition Toxicology: Review - Open Access Pub

Biogenic amines, which are responsible for the realization of many physiological conditions of our body, are compounds that can be produced by microorganisms especially in fermented foods with high protein content. They can have harmful effects on human health only when taken in high amounts with food. However, in individuals with impaired anti-toxic metabolism, which is responsible for detoxification, even lower amounts may cause toxic effects. The most common health effects are nausea, vomiting, severe headaches, hypotension, hypertension, tachycardia, various allergic reactions, abdominal pain and death in more severe cases. For these reasons, legislations on biogenic amines in foods have been established with some restrictions. Food producers have been asked to comply with these legislations. However, despite all precautions, biogenic amines in foods have not been completely removed. Further research is still needed to find effective solutions to prevent biogenic amine formation. In addition, consumers need to be made aware of this issue. DOI10.14302/issn.2379-7835.ijn-20-3171 Fermented foods that are heat treated such as baking, pasteurization and sterilization, or produced by the ripening of foods because of the metabolic activities of microorganisms are consumed quite extensively todays. Fermented foods have been preferred due to their low pH, high salt concentration, long shelf life due to their low moisture content, unique flavors and colors. In addition, health-beneficial microorganisms found in fermented foods have led to an increase in preference. The digestibility of foods and the usefulness of amino acids increase because of the activities of these microorganisms. Some fermented foods may also exhibit probiotic properties. Yogurt, cheese and kefir made from milk; sausage, bacon and surstr？mming (fermented herring) made from meat products; pickles, sauerkraut (fermented cabbage) and miso (fermented soybeans) made from various vegetables and fruits; tarhana and bread made from cereal products; beer and wine are widely consumed foods that can be given as examples of these fermented foods. However, biogenic amines present in these foods or formed after fermentation may show toxic effects 1, 2, 3, 4, 5. Generally, even if they are toxic only when taken in large quantities, even lower amounts can cause serious health problems in people with impaired detoxification metabolism. Therefore, it is very important to know the physiological and pathological effects of biogenic amines that are naturally produced in our body. The potential of biogenic