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Biogenic amines are organic bases with low molecular weight and are synthesized by microbial, vegetable and animal metabolisms. In food and beverages they are formed by the enzymes of raw material or are generated by microbial decarboxylation of amino acids.hey play an important role as source of nitrogen and precursor for the synthesis of hormones, alkaloids, nucleic acids, proteins, amines and food aroma components. However, food containing high amounts of biogenic amines may have toxicological effects.
COMMON MECHANISMS 47 adduct is formed, which has been used as a biomarker of effect (Albrecht and Neumann, 1985, Neumann, 2000, Sarkar et al. (2006). The use of Hb-adducts as biomarkers clearly demonstrates that the general population is exposed to many monocyclic and polycyclic aromatic amines (Bryant et al.owever, the models help to verify the proposed mode of action and in fact support it. In summary, a common mode of action is at the basis of the carcinogenic properties of aromatic amines and a carcinogenic potential seems to be associated with this whole group of chemicals.