Explain the Naturally occurring Food Chemicals?
Pharmacologically active substances include vasoactive amines such as histamine, tyramine, tryptamine, phenylethylamine, and serotonin. These substances are present naturally in many foods, and produced during fermentation, cooking, ageing and storage in other foods. These are substances, which cause a reaction like an allergic reaction. For example, histamine can reach high levels in cheese, some wines, and certain kinds of fish such as tuna and mackerel.
These substances may also be consumed in Ioods such as fermented foods (i.e. sauerkraut, pork sausages, canned tuna), brewer's yeast, canned fish, avocados and bananas. In susceptible people, these foods can trigger urticaria, facial flushing, decreased blood pressure and headaches. Further, certain foods, such as irritants, can trigger histamine release from intestinal immune cells, particularly if taken in large quantities. The most familiar of these substances is caffeine, found in tea, coffee, chocolate and cola drinks. A large intake of caffeine can cause tremor, migraine and palpitations. Other irritant substances include lecithin in legume, paprika, chilli, pepper, paprika, acidic foods, and alcohol.