myristicin

Myristicin is a natural organic compound that belongs to the class of phenylpropenes. It is a methylenedioxy-substituted aromatic constituent found predominantly in the essential oil of nutmeg (Myristica fragrans). As one of several related compounds in nutmeg, myristicin has been studied for its aromatic properties as well as its potential psychoactive and toxic effects when consumed in large amounts.

Occurrence and sources: The compound occurs in varying concentrations in nutmeg and is part of the characteristic aroma. It can be present in trace amounts in other plants and in essential oils derived from spices. Nutmeg contains several myristicin-related compounds, such as elemicin, which together contribute to the overall scent and pharmacology of the spice.

Pharmacology and metabolism: In vitro studies show that myristicin can act as a weak monoamine oxidase inhibitor. In vivo, it is thought to be partially metabolized to psychoactive derivatives such as MMDA (3-methoxy-4,5-methylenedioxyamphetamine), though the extent and relevance of this pathway in humans are uncertain. Reports from human exposure describe subjective effects at high doses.

Effects and safety: Nutmeg intoxication from high-dose ingestion can cause dizziness, nausea, dehydration, tachycardia, agitation, dry mouth, and delirium, sometimes with perceptual disturbances. Such effects are unpredictable and dose-dependent. Culinary use of nutmeg in typical amounts is considered safe, but large quantities should be avoided and use with other serotonergic or MAOI-containing substances should be approached with caution.