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Medical Term:


Pronunciation: trip'ta-men, -min


A decarboxylation product of l-tryptophan that occurs in plants and certain foods (cheese). It raises the blood pressure through vasoconstrictor action, by the release of norepinephrine at postganglionic sympathetic nerve endings, and is believed to be one of the agents responsible for hypertensive episodes after therapy with monoamine oxidase inhibitors (pargyline hydrochloride).

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