Maddy Mason <[log in to unmask]> wrote:

>But you are right, in that the older a food is, the more tyramine it
>develops, and liver seems to develop it at a very fast rate, even
>refrigerated. So liver from a freshly killed animal would probably have
>negligible amounts of Tyramine. Unfortunately, very few of us have access
>to liver that is that fresh.

What is the chemical reaction behind the emergence of tyramine? Does
tyramine have any biological function in the body?

Fredrik