“…Furthermore, according to number of amino groups, they can be classified as monoamines, diamines, or polyamines (Ladero et al, 2017;Spano et al, 2010). An extensive variety of BA is usually present in plants, animals (Farooqui, 2013), and foods (Naila et al, 2010), but the most important BA in certain foods and beverages are histamine, tyramine, putrescine, cadaverine, tryptamine, spermidine, spermine, and phenylethylamine, which are produced by decarboxylation of their respective amino acids (Brito et al, 2014;del Rio et al, 2017;Palermo et al, 2013;Restuccia et al, 2011;Spano et al, 2010), as can be seen in Table 1. BA act as precursors for the synthesis of hormones, alkaloids, nucleic acids, and proteins; some of them, such as histamine and tyramine, play an important role as neurotransmitters (del Rio et al, 2018).…”