We are IntechOpen, the world's leading publisher of Open Access books Built by scientists, for scientists

4,000+

Open access books available

116,000+

International authors and editors

120M+

Downloads

Our authors are among the

Top 1%

most cited scientists

12.2%

Contributors from top 500 universities

Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)

## Interested in publishing with us? Contact book.department@intechopen.com

Numbers displayed above are based on latest data collected. For more information visit www.intechopen.com

## Meet the editor

Charalampos Proestos has a BSc (Ptychio) in Chemistry from the University of Ioannina, Greece, and an MSc in Food Science from Reading University, UK. He obtained his PhD in Food Chemistry at the Agricultural University of Athens (AUA), Greece, where he continued his postdoc working on natural antioxidants on programs funded by the European Union and Greece. After further training at Wageningen University (Netherlands), he worked

as a research associate at AUA. He also worked as a chemist for the Hellenic Food Authority, being the food industry auditor and supervisor of the Chemical Laboratory in Athens accredited with ISO 17025. Currently, he is an assistant professor at the Department of Chemistry, National and Kapodistrian University of Athens. He has published more than 60 papers in reputed journals and has been serving as an editorial board member of more than 10 reputable journals. He is a member of the European Committee of the Division of Food Chemistry, European Association of Chemical and Molecular Sciences (EuChemS). His research field focuses on food antioxidants, foodomics, and food contaminants.

**Preface III**

Introduction **1**

**Chapter 1 3**

Trends in Biogenic Amines Analysis **7**

**Chapter 2 9**

Biogenic Amines in Wines **27**

**Chapter 3 29**

Biogenic Amines and Food Safety **39**

**Chapter 4 41**

Pharmacological Properties of Biogenic Amines **61**

**Chapter 5 63**

Histamine and Other Biogenic Amines in Food. From Scombroid Poisoning

*by Oriol Comas-Basté, Maria Luz Latorre-Moratalla, Sònia Sánchez-Pérez,* 

*Maria Teresa Veciana-Nogués and Maria del Carmen Vidal-Carou*

Biochemical and Pharmacological Properties of Biogenic Amines

*by Dincer Erdag, Oguz Merhan and Baris Yildiz*

*by Antonios-Dionysios G. Neofotistos, Aristeidis S. Tsagkaris, Georgios P. Danezis* 

Introductory Chapter: Current Knowledge on Biogenic Amines

Emerging Trends in Biogenic Amines Analysis

**Section 1**

Contents

**Section 2**

**Section 3**

**Section 4**

**Section 5**

*by Proestos Charalampos*

*and Charalampos Proestos*

to Histamine Intolerance

Biogenic Amines: A Claim for Wines *by Maria Martuscelli and Dino Mastrocola*

## Contents


Preface

neglected by consumers. Biogenic amines (BAs) are naturally occurring amines and are a group belonging to the aforementioned compounds. Their concentrations are positively affected by microbial fermentation of food or during food spoilage. Many analytical methods are published regarding extraction and characterization of these

BAs are nitrogen-containing compounds formed by the decarboxylation of amino acids or by amination and transamination of ketones and aldehydes. The structure of BAs can be aliphatic, aromatic, and heterocyclic. Depending on the number of amine groups, amines are classified into monoamines (tyramine and phenylethylamine), diamines (histamine, putrescine, and cadaverine), or polyamines (spermidine and spermine). Currently, there are research papers that have classified

**Proestos Charalampos**

Athens, Greece

Assistant Professor in Food Chemistry,

Department of Chemistry, Laboratory of Food Chemistry,

National and Kapodistrian University of Athens,

cadaverine, putrescine, spermine, and spermidine among polyamines.

Human health can be affected by minor food compounds that sometimes are

minor food substances.
