Background: Food-borne biogenic amines (BAs), namely, histamine, putrescine, cadaverine, tyramine, spermine and spermidine are known for their contributions as fish-based food freshness biomarkers to determine level of contamination. The remaining food–borne BAs (phenylethylamine, tryptamine and agmatine) effects on promoting inflammation are yet to be investigated. The effect of these compounds on induction of inflammation in macrophages was investigated using Principal Component Analysis (PCA) from independent (BAs at 1, 10 and 100 µg/ml, food extract and its standard mixture solution) and dependent variables [cell viability, nitric oxide (NO) and tumor necrosis factor-α (TNF-α) secretion]. Nine individual BAs and keropok lekor extracts were exposed to RAW 264.7 macrophages for 18-24 hr at 37oC with 5% carbon dioxide environment. Cell viability, NO and TNF-α secretion were determined using MTS assay kit, Greiss Reagent System and Enzyme-linked Immunosorbent Assay (ELISA) kits, respectively. Results: Q2V values were not equal to Q2 (an estimate of the predictive ability of the model) values for individual variables because the eigenvalues values were more than 0.5, indicating a good model. All variance (R2VX) values were > 0.9, suggesting goodness of fit. Conclusions: PCA is thus proven as an effective tool to discriminate between inflammogenic and non-inflammogenic food-borne BAs.