Biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermidine and
spermine) are nitrogenous compounds. They occur naturally in living organisms and are …

Putrescine and cadaverine are among the most common biogenic amines (BA) in foods, but
it is advisable that their accumulation be avoided. Present knowledge about their toxicity is …

Biogenic amines were determined in 45 commercial fish sauces from the Far East by RP-
HPLC with pre-column derivatization and fluorometric detection. The sauces were found to …

Tyramine is one of the most relevant vasoactive (" pressor") amines present in foods. This
paper suggests risk-based tolerable levels of this compound for certain food commodities …

Biologically active amines are normal constituents of many foods for example cheese, plant
foods and wines. These low molecular weight organic bases do not represent any hazard to …

Biogenic amines (BAs) represent a considerable toxicological risk in some food products.
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …

Biogenic amines are natural antinutrition factors and are important from a hygienic point of
view as they have been implicated as the causative agents in a number of food poisoning …

A survey is given of the literature on the toxicological actions of biogenic amines. In most
cases consumption of food containing biogenic amines does not result in intoxication …

The aim of the study was the monitoring of six biogenic amines (histamine, tyramine,
phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine …

Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a
disorder in histamine homeostasis that increases plasma levels, mainly due to reduced …