Professional Documents
Culture Documents
American Southwest
by
Albert Most
Venom Press
Copyright 1985 Albert Most All rights Reserved
A Brief History
In the early spring of 1935 a now forgotten farmer planted a small handful
of tiny brown seeds several miles east of Deming, New Mexico. The seed,
obtained from Europe in pursuit of an ardent interest in unusual plants was
from peganum harmala, a perennial herb native to the deserts of northern
Africa, western Asia, and south-eastern Europe, Nurtured by the arid climate,
P. harmala grew well in the sandy sail of southern New Mexico. The plants
flourished, produced viable seed, and quickly escaped. Now, almost fifty years
since its introduction into the American Southwest, P. harmala occurs naturally in
arid region of Texas, New Mexico, Arizona and Nevada.
Botany
Chemistry
The seeds, as well as the roots, of P. harmala contain a mixture of the
harmala alkaloids, harmine and harmaline. These unusual alkaloids are
psychoactive derivatives of B-carboline, When administered to man, the
harmala alkaloids are serotonin antagonists, CNS stimulants, hallucinogens
and extremely potent, short term MAO inhibitors. Interestingly enough,
neither harmine, harmaline nor P. harmala is included in the Federal
Controlled Substance Act.
Present at 3% by dry weight, the harmala alkaloids may be extracted from the
seeds and roots of . harmala- and purified as crystalline bases. Hasenfratz
described this process in 1927.
MAO
Monoamine oxidase (MAO) is an important enzyme in the human body.
Located
in the outer membrane of mitochondria, MAO breaks down Physiologically
active amines and renders them harmless and ineffective in a process called
oxidative deamination. MAO inactivates biogenic amines like epinephrine,
norepinephrine, dopamine and serotonin. As the amine binds to the enzymes
active sight, MAO "attacks" the carbon-hydrogen bond adjacent to the
nitrogen. In an extremely rapid, enzyme- catalysed reaction, the amine is
converted into a physiologically inactive metabolite. Any drug which
interferes with the function of this catabolic enzyme is by definition an
MAO inhibitor.
MAO Inhibitors
The harmala alkaloids are especially potent short-term MAO inhibitors. They
temporarily prevent biogenic amines from binding to the active site of the
MAO molecule and undergoing deamination. Amine synthesis continues but
inactivation is blocked. The result is an accumulation of physiologically
active amines -- dopamine epinephrine, norepinephrine, and serotonin --
within the tissues and at the synapses. MAO inhibitors increase the
action of these neurotransmitters at their receptors, which may account for
some of the hallucinogenic effects characteristic of the harmala alkaloids.
For 3 to 6 hours, the harmala alkaloids interfere with the protective enzyme
MAO, before their action is reversed and MAO activity restored.
WARNING
There is a very real danger in interfering with the protective function of
MAO. The harmala alkaloids like other inhibitors, are non-specific. They
prevent the metabolic inactivation of many other drugs and biogenic amines
in addition to the neurotransmitters, for example, MAO normally detoxifies
barbiturates, alcohol and narcotic analgesics. MAO inhibitors prevent their
inactivation and can prolong and intensify their central depressant effect to a
potentially lethal, life-threatening level. MAO inhibitors also potentiate the action
of many amphetamine-like compounds. They are synergistic with most
amphetamines, ephedrine, norepinephrine, epinephrine, methyldopa and
phenylpropanolamine, sometimes precipitating a hypertensive crisis. Often
associated with sweating, pallor, nausea, vomiting and fright, a hypertensive crisis
in a high blood pressure headache- which can lead to cranial hemmorrhage. A
hypertensive crisis can also result from the ingestion of foodstuffs that contain
amino acids normally metabolized by MAO. The well-known tyramine cheese
reaction illustrates this danger. Tyramine is formed as a fermentation by-product
In many foods. It is a naturally occurring amine normally metabolized by MAO.
In the presence of an MAO inhibitor, the resulting high levels of tyramine can
produce dangerous increases in blood pressure.
Anyone experimenting with MAO Inhibitors should be aware of the potential
for hypertensive crisis. Avoid all foods or liquids with high amine content.
Do not mix MAO inhibitors (i.e. the harmala alkaloids) with any of the
following: cheese, especially aged cheese, beer, mine, pickled herrings,
snails, chicken livers, yeast products, figs, raisins, pickles, sauerkraut,
coffee, chocolate soy sauce, cream or yogurt.
Important Considerations
Every psychedelic experience is chiefly a function of set and setting, of
preparation and environment. The better prepared YOU are, the better the
experience will be for you. Consider the following instructions:
* Do not drink any alcohol or take any drugs or medication when experimenting
with MAO inhibitors (I.e., the harmala alkaloids).
* Provide a comfortable setting which is as free as possible from unforeseen
distractions and intrusions. Make sure you will not be disturbed for six
to eight hours.
* Enjoy your trip!
Albert Most
Pecos, Texas
Summer 1993