酪胺

Tyramine is an amino acid derivative that occurs naturally in some foods and can trigger headaches in sensitive individuals.
胺基酸衍生物酪胺在某些食物中自然存在，可能会引发敏感个体的头痛。
Aged cheese, fermented meats, and soy products often contain high levels of tyramine, which may interact with monoamine oxidase inhibitors.
年龄较长的奶酪、发酵肉类和大豆制品通常含有较高水平的酪胺，这可能与单胺氧化酶抑制剂产生相互作用。
Patients taking MAOIs should follow a tyramine-restricted diet to prevent hypertensive crisis.
正在服用MAOIs（单胺氧化酶抑制剂）的患者应遵循低酪胺饮食以防止高血压危象。
The breakdown of tyramine is inhibited by certain medications, leading to potential adverse effects.
某些药物会抑制酪胺的分解，从而可能导致潜在的不良反应。
In the process of wine fermentation, tyramine content increases over time, contributing to its potential for causing headaches.
在葡萄酒发酵过程中，酪胺含量随时间增加，从而增加了其引发头痛的可能性。
Researchers found that tyramine could act as a neurotransmitter and influence blood pressure regulation.
研究人员发现酪胺可以作为神经递质，并影响血压调节。
Foods rich in tyramine include pickled or smoked fish, sauerkraut, and broad-leaf aged tea leaves.
富含酪胺的食物包括腌制或熏制鱼类、酸菜和大叶陈年茶叶。
Dietary tyramine restriction is particularly important for those diagnosed with migraines or hypertension.
对于被诊断为偏头痛或高血压的人来说，限制饮食中的酪胺摄入尤为重要。
Some types of yeast during beer brewing can produce tyramine, affecting the flavor profile and potentially causing health issues.
啤酒酿造过程中的一些酵母类型会产生酪胺，影响风味并可能引发健康问题。
Individuals with a sensitivity to tyramine might experience symptoms like nausea, sweating, and a rapid heartbeat after consuming it.
对酪胺敏感的个体在摄入后可能会出现恶心、出汗和心跳加速等症状。