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dc.contributor.authorLadero Losada, Víctor Manuel-
dc.contributor.authorCalles-Enríquez, Marina-
dc.contributor.authorFernández García, María-
dc.contributor.authorÁlvarez González, Miguel Ángel-
dc.date.accessioned2010-06-03T07:00:36Z-
dc.date.available2010-06-03T07:00:36Z-
dc.date.issued2010-05-
dc.identifier.citationCurrent Nutrition and Food Scienceen_US
dc.identifier.issn1573-4013-
dc.identifier.urihttp://hdl.handle.net/10261/24982-
dc.description.abstractBiogenic amines (BAs) are defined as low molecular weight organic bases with biological activity. They are formed and degraded as part of the normal metabolism of microorganisms, plants and animals, in which they have important physiological functions. In humans, BAs are involved in brain activity, the regulation of body temperature and stomach pH, gastric acid secretion, the immune response, and cell growth and differentiation etc. However, the consumption of foods with high concentrations of BAs can induce adverse reactions such as nausea, headaches, rashes and changes in blood pressure. The accumulation of BAs in the food matrix is mainly due to the presence of bacteria able to decarboxylate certain amino acids. The most common and powerful BAs found in food are histamine, tyramine and putrescine. Their contents vary, sometimes reaching over 2 g per kg. Histamine is the only BA for which maximum levels in food have been set, although general interest exists in reducing the presence of all BAs in all food products. This review discusses the toxic effects of BAs when ingested with food.en_US
dc.description.sponsorshipV. Ladero is the beneficiary of an I3P - CSIC contract financed by the European Social Fund. M. Calles is the recipient of a PhD fellowship (FPI programme) from the Spanish Ministry of Science and Innovation. This work was supported by the Ministry of Science and Innovation, Spain (AGL2010-01024) and the European Community’s Seventh Framework Programme (KBBE-CT-2007-211441).en_US
dc.format.extent225588 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherBentham Science Publishersen_US
dc.rightsopenAccessen_US
dc.subjectBiogenic aminesen_US
dc.subjectFood productsen_US
dc.titleToxicological Effects of Dietary Biogenic Aminesen_US
dc.typeartículoen_US
dc.description.peerreviewedPeer revieweden_US
dc.contributor.funderEuropean Commission-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.contributor.funderMinisterio de Ciencia e Innovación (España)-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100004837es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.openairetypeartículo-
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