tryptamine

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tryptamine

 [trip´tah-mēn]
a chemical product of the decarboxylation of tryptophan, causing vasoconstriction by the release of norepinephrine at postganglionic nerve endings.

trypt·a·mine

(trip'tă-mēn, -min),
A decarboxylation product of l-tryptophan that occurs in plants and certain foods (for example, cheese). It raises the blood pressure through vasoconstrictor action, by the release of norepinephrine at postganglionic sympathetic nerve endings, and is believed to be one of the agents responsible for hypertensive episodes after therapy with monoamine oxidase inhibitors (for example, pargyline hydrochloride).

tryptamine

/tryp·ta·mine/ (trip´tah-mēn) a product of the decarboxylation of tryptophan, occurring in plants and certain foods such as cheese; it raises blood pressure via vasoconstriction by causing the release of norepinephrine at postganglionic nerve endings.

tryptamine

(trĭp′tə-mēn′)
n.
1. A crystalline substance, C10H12N2, that is formed in plant and animal tissues from tryptophan and is an intermediate in various metabolic processes.
2. Any of various naturally occurring or synthetic derivatives of this compound, many of which have psychoactive properties.

tryp·ta·mine

(trip'tă-mēn, -min)
A decarboxylation product of l-tryptophan that occurs in plants and certain foods. It raises the blood pressure through vasoconstrictor action, by the release of norepinephrine at postganglionic sympathetic nerve endings, and is believed to be one of the agents responsible for hypertensive episodes after therapy with monoamine oxidase inhibitors.