Tyramine content of some Cuban cheeses
- PMID: 3614331
- DOI: 10.1002/food.19870310308
Tyramine content of some Cuban cheeses
Abstract
The tyramine content of 8 types of cheeses made in Cuba were determined. Values obtained ranged from 0-425 micrograms/g. Highest results were found in Camembert-type cheese and lowest ones in Salami (processed type) cheese. It may be concluded that patients taking monoamine-oxidase inhibiting drugs should better not eat cheese, except processed or short-maturing types.
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