Tyramine content of preserved and fermented foods or condiments of Far Eastern cuisine

Author:

Da Prada M.,Zürcher G.

Publisher

Springer Science and Business Media LLC

Subject

Pharmacology

Reference8 articles.

1. Bieck PR, Antonin KH (1988) Tyramine potentiation during treatment with MAO inhibitors: brofaromine and moclobemide vs irreversible inhibitors. J Neural Transm [suppl] 28:21–31

2. Blackwell B, Marley E, Price J, Tylor D (1967) Hypertensive interactions between monoamine oxidase inhibitors and food-stuffs. Br J Psychiatry 113:349–365

3. Da Prada M, Zürcher G, Wüthrich I, Haefely WE (1988) On tyramine, food, beverages, and the reversible MAO inhibitor moclobemide. J Neural Transm [suppl] 26:31–36

4. Da Prada M, Kettler R, Keller HH, Burkard WP, Haefely WE (1989) Preclinical profile of the novel reversible MAO-A inhibitors moclobemide and brofaromine, in comparison with irreversibLE MAO inhibitors. J Neural Transm [suppl] 28:5–20

5. Korn A, Da Prada M, Raffesberg W, Allen S, Gasic S (1988) Tyramine pressor effect in man: studies with moclobemide, a novel, reversible monoamine oxidase inhibitor. J Neural Transm [suppl] 26:57–71

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