3 ms·
Interesting, thanks! So, these MAOIs are not present in the ingredients of beer/wine, but are instead thermally produced (probably some cyclization reactions in
by isoprophlex 5y ago
Interesting, thanks! So, these MAOIs are not present in the ingredients of beer/wine, but are instead thermally produced (probably some cyclization reactions involving tryptophan or tyrosine?)
Anyway, judging by those tables the problem isn't unique to beer and wine; many other foodstuffs in there as well. And the doses are so low that I don't think you can conclude that beer consumption causes poisoning by monoamine oxidase inhibitors.
Those tables show 1-100 microgram/L concentrations of MAOIs. Compare that to eg. harmaline that requires >100 mg doses for pharmacologically meaningful effects, even accounting for slow metabolism and dose accumulation it seems farfetched.
- eurasiantiger 5y agoThe problem is not the MAO activity per se: although harman and norharman can cause essential tremor, depression and anxiety, as well as definitely worsen PTSD, some of the MAO-B-inhibiting Harmala alkaloids are beneficial in e.g. Parkinson’s disease. The problem is that the Harmala alkaloids include some neurotoxic ones that cause Parkinson’s disease, and it’s practically impossible to keep them from forming in the same process.