Chem question (move if appropriate elsewhere)

[oilman]

I wasn't sure where to post this. Here is my question. If I cook nutmeg with another food that has a high nitrogen content, like powdered brewer's yeast, is it theoretically possible that amines could form? I would slow cook for a while if necessary, this is more about the theory. Is the presence of heat enough to accomplish a reaction during the extraction of both nitrogen and allylbenzenes during cooking?

For reference, nutmeg contains many compounds, but myristicin, saffrole, and elemicin would be the compounds of interest. Shulgin hints at this in Phikal, but I may be misreading.

Thanks in advance.

 

[Infundibulum]

"High nitrogen content" basically means food high in proteins and/or free amino acids (which are the building blocks of proteins). Proteins have only a few amines hanging from them and the majority of nitrogen participates in amide bonds. Free amino acids have at least one amine group.

Now, randomly heating a bunch of organic molecules for long enough will inevitably yield reaction products between amine-bearing molecules and allylbenzenes, maybe even alkaloid derivatives of allylbenzenes. But the yield is going to be so low to be practical at all. It is a very long shot heating mixtures of complex chemicals and waiting for specific reactions to happen, let alone towards the direction you'd wish them to happen.