The identification and significance of 2‐phenylethylamine in foods
- 1 May 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (5) , 593-598
- https://doi.org/10.1002/jsfa.2740260505
Abstract
Techniques are described for the extraction and analysis of amines from foods, employing gas chromatography and mass spectrometry. The presence of 2‐phenylethylamine is demonstrated in samples of chocolate, cheese and certain red wines. Subsequent clinical trials have shown that this amine precipitates migraine attack in dietary migraine sufferers.This publication has 12 references indexed in Scilit:
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