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1200mg per vial

: Currently many commercially available forms of cheese, salami, soy sauces, and other food substances have greatly reduced levels of tyramine compared to the past due to a widespread adoption of non-decarboxylating starter cultures for commercial fermentation that produce greatly reduced levels of tyramine

Researchers believe several factors may contribute, including inflammatory signaling, changes in blood vessel function, individual immune responses, and infusion-related effects

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