title: 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.
mesh_terms: D002611:Cheese / Q000032:analysis*; D003462:Cuba; D007202:Indicators and Reagents; D014439:Tyramine / Q000032:analysis*
chemical_list: D007202:Indicators and Reagents; D014439:Tyramine