Nencini P, Amiconi G, Befani O, Abdullahi M A, Anania M C
J Ethnopharmacol. 1984 Jun;11(1):79-86. doi: 10.1016/0378-8741(84)90097-7.
The possibility that phenylalkylamines (cathinone and cathine) of khat, like amphetamines, are amine oxidase inhibitors with clinical significance is evaluated. Results show that khat chewing induces a significant increase in blood pressure, body temperature and urinary catecholamines in khat naive subjects. On the other hand, in habitual consumers a significant enhancement only of blood pressure is observed. Urinary concentrations of vanilmandelic acid show an inhibitory trend in both groups of subjects. This has been related to a decrease in catecholamine deamination. In fact, oxidative deamination of benzylamine catalyzed by beef plasma amine oxidase is non-competitively inhibited in vitro by cathinone (Ki = 0.05 mM) and cathine (Ki = 10 mM) as well as by amphetamine (Ki = 7.9 mM).
对巧茶中的苯烷基胺（卡西酮和去甲伪麻黄碱）是否像苯丙胺一样是具有临床意义的胺氧化酶抑制剂进行了评估。结果表明，在初次食用巧茶的受试者中，嚼食巧茶会导致血压、体温和尿儿茶酚胺显著增加。另一方面，在经常食用者中，仅观察到血压显著升高。两组受试者尿香草扁桃酸浓度均呈抑制趋势。这与儿茶酚胺脱氨基作用的降低有关。事实上，在体外，卡西酮（Ki = 0.05 mM）、去甲伪麻黄碱（Ki = 10 mM）以及苯丙胺（Ki = 7.9 mM）均可非竞争性抑制牛肉血浆胺氧化酶催化的苄胺氧化脱氨基作用。
