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Biogenic Amines (BA)
Biogenic amines are nitrogenous organic bases of low molecular weight with biological functions in animals, plants, microorganisms and humans. Their formation in food is either the result of endogenous amino acids decarboxylase activity in raw food material or the breakdown of free amino acids due to the action of microbial decarboxylase enzymes. Consumption of food containing excessive amounts of these amines can have toxicological implications due to their psychoactive and/or vasoactive properties. Therefore, the control of biogenic amines accumulation in foods during processing and storage is a challenge for the food industry. This book reviews origins, biological importance and human hea...
Biogenic Amines
Biogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.
Biogenic Amines in Food
A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
Biogenic Amines on Food Safety
Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers asso...
Biogenic Amines
Biogenic amines are naturally occurring amines that are derived by enzymic decarboxylation of the natural amino acids. They belong to a class of neurotransmitters including catecholamines (dopamine, norepinephrine, and epinephrine), indolamine (serotonin), and imidazoleamine (histamine). Biogenic amines have great pharmacological and physiological importance. The main objective of this book is to present readers with comprehensive information on pharmacology, neurochemistry and molecular neurobiology of biogenic amine in the CNS of vertebrate and invertebrates in a single volume text. The book has been organised into chapters and sections to provide a better flow of information. Furthermore, this unique volume provides its readers with cutting edge information on biogenic amines. It can be used by graduate students, postdoctoral fellows, researchers, and scientists who work at the pharmaceutical industry as a handbook, which describes all aspects of biogenic amine metabolism.
Biogenic Amines in Food
A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
Mechanisms of Release of Biogenic Amines
Wenner-Gren Center International Symposium Series, Volume 5: Mechanisms of Release of Biogenic Amines provides information pertinent to the fundamental aspects of the release of biogenic amines. This book discusses the physiology, biochemistry, and pharmacology of the biogenic amines. Organized into 39 chapters, this volume begins with an overview of the release of amines, which is implicated in functional disturbances characteristic of different diseases. This text then examines the concepts of cell structure that are significant to the release of neurohumoral agents. Other chapters consider the fluorescence reaction, which made it possible to work out a practical histochemical procedure. This book describes as well a few examples in which the monoaminergic transmitter is not revealed as a diffuse cytoplasmic fluorescence. The final chapter deals with acetylcholine as the only brain amine investigated, which could be influenced by the tremorgenic agents during the period of tremor. This book is a valuable resource for biochemists, morphologists, pharmacologists, and physiologists.
Biogenic Amines and Food Safety
Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.
Antidepressants
This volume reviews the known neurobiology of depression and combines classic data on antidepressant treatments with modern theory on the physiology of depression. It also discusses novel mechanism of action drugs.
Biogenic Amines (BA)
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