Phenylethylamine [HRP]

Target

Phenylethylamine

Nature

Synthetic

Tag/Conjugate

HRP

Alternative Names

Phenylethylamine; PEA

Format

Liquid

Concentration

Please refer to the vial lable for the specific concentration.

Buffer

Supplied in PBS

Preservative

None

Storage

Short Term: 2-8°C. Long Term: -20°C. Avoid multiple freeze-thaw cycles.

Introduction

In organic chemistry tyramine (4-hydroxy-phenethylamine, para-tryamine, p-tyramine) is a monoamine compound derived from the amino acid tyrosine. Tyramine occurs widely in plants and animals and is metabolized by the enzyme monoamine oxidase. In foods, it is often produced by the decarboxylation of tyrosine during fermentation or decay. Foods containing considerable amounts of tyramine include fish, chocolate, alcoholic beverages, and fermented foods such as cheese, soy sauce and soy bean condiments, sauerkraut, and processed meat. In humans, if tyramine metabolism is compromised by the use of monoamine oxidase inhibitors (MAOIs) and foods high in tyramine are ingested, a hypertensive crisis can result.

Keywords

Phenylethylamine; β-phenethylamine; phenethylamine; PEA