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