Carboline MAOI alkaloids in food and tobacco
Relative exposure to beta-carbolines norharman and harman from foods and tobacco smoke.Herraiz T.
Spanish Council for Scientific Research, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, E-28006 Madrid, Spain.
therraiz@ifi.csic.es
Norharman and harman are two heterocyclic beta-carboline (9H-pyrido[3,4-b]indole) alkaloids with biological and potential toxicological activity that appear in foodstuffs and environmental sources. ...
The levels found of beta-carbolines were highly variable. Low processed foodstuffs (i.e. milk, yoghurt, uncooked meats and fish) did not contain norharman and harman above the detection limit. Others, however, contained relatively high concentrations (at the tens of ng g(-1) or microg l(-1) level) depending on the processing conditions as, for example, 'well-done' cooked meat and fish. The highest amounts of norharman and harman were found in brewed coffee (29-207 microg l(-1)), sauces (soy sauce and Tabasco, among others; 4-252 microg l(-1)), 'well done' cooked meat and fish (57-160 ng g(-1)), toasted bread (42-160 ng g(-1)), and fermented alcoholic beverages (n.d.-41 mug l(-1)). beta-Carbolines also occurred in a high amount in the mainstream of cigarette smoke (207-2780 ng/cigarette), which is an important contributor to daily exposure to these compounds.
Based on these results, it is concluded that the daily exposure to beta-carbolines in humans might be from tens to hundreds of micrograms, with cigarette smoke, coffee, certain seasonings, cooked foods and alcoholic beverages, in this order, being the major contributors. Many other foodstuffs might also contribute with minor amounts of norharman and harman. Foods and tobacco smoke might be potential contributors to the reported endogenous presence of beta-carbolines in humans.
PMID: 15764332 [PubMed - indexed for MEDLINE]
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In the absense of discovery of any other alkaloid candidate likely to be present in tobacco, we are left with MAOI effects of harman, norharman, anabasine (acetylcholine receptor agonist and close relative of nicotine), anatabine, and nornicotine (a secondary tobacco alkaloid that is produced by the N-demethylation of nicotine). And the calming effect due to higher dosage levels of nicotine.
If there is an endorphin release, perhaps it is the result of TH, a pain mediated response similar to that evoked by capsaicin.
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Apparaently there have been patents granted related to MAOIs for improved NRTs :
United States Patent 6,350,479
Williams , et al. February 26, 2002
United States Patent 6,569,470
Williams , et al. May 27, 2003
United States Patent 6,929,811
Williams , et al. August 16, 2005