acerola
Fruit
Is acerola high in tyramine?
Find out whether acerola is high or low in tyramine, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.
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Sensitivity notes
Why tyramine food checker matters
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
- Choose fresh over aged, fermented, or preserved foods
- Eat protein foods fresh and store properly
- Be especially careful if taking MAO inhibitor medications
Triggers
Diets
Serving size, prep, and portion notes for acerola
Acerola is one of the most vitamin C dense foods on the planet, carrying roughly 1,500 to 4,500 mg per 100 g against an orange's 50 mg or so. The trigger story is what rides along with that: acerola grades high in salicylates (D), moderate in oxalate, FODMAPs and excess fructose, and it is a moderate histamine liberator even though the fruit itself is low in histamine. Because the fresh berry spoils within days, almost nobody eats it fresh. It reaches you as juice, freeze-dried powder or the "natural vitamin C" in a supplement, and those concentrate the salicylate load along with the vitamin C.
Watch for
High in salicylates (graded D), so it belongs with the fruit that reliably provokes people on a salicylate-restricted plan even though it is rarely on anyone's suspect list / Freeze-dried acerola powder is the practical exposure: a teaspoon represents many berries, so the salicylate dose per serving is far above what a few fresh fruit would give you / Check the label on vitamin C tablets, greens blends and immunity gummies. "Natural vitamin C from acerola" is extremely common and is an unlabelled salicylate source if you react to them / Moderate histamine liberator (C) while the fruit itself grades low in histamine (A), so flushing or itching can show up without any histamine load in the food / Moderate on FODMAPs, excess fructose and oxalate (all C), which mostly matters for acerola juice rather than a handful of fruit
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Tyramine Guide
Everything you need to know about tyramine sensitivity and smart food choices.
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Tyramine sensitivity:
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These foods are high in tyramine and may trigger symptoms:
View full list
If you're sensitive to Tyramine, consider these strategies:
- 1Choose fresh over aged, fermented, or preserved foods
- 2Eat protein foods fresh and store properly
- 3Be especially careful if taking MAO inhibitor medications
- 4Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- 5Ripeness affects tyramine - choose less ripe fruits
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is acerola high in Tyramine?
Tyramine: low signal for most people.
Can I still eat acerola if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check Salicylates, Histamine Liberators, and FODMAPs next for a fuller picture.