Myristicin

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Myristicin, 5-allyl-1-methoxy-2,3-methylenedioxybenzene, is a natural organic compound present in the essential oil of nutmeg and to a lesser extent in other spices such as parsley and dill. Myristicin is a naturally occurring insecticide and acaricide with possible neurotoxic effects on dopaminergic neurons. It has hallucinogenic properties at doses much higher than used in cooking. Myristicin is a weak inhibitor of monoamine oxidase. [1] [2]

[edit] Uses

There have been speculations in 1963 by Alexander Shulgin that myristicin could be converted to an amphetamine metabolite in the liver by transamination [3]. This may never be verified and seems unlikely from what is known about the metabolism of the related compounds safrole to piperonylic acid.

Intoxications with myristicin or nutmeg essential oil do not resemble the effects of MDMA, MMDA, or of psychedelic drugs. (Myristicin can, however, be converted into MMDA using a reaction similar to the one used to convert safrole into MDMA.) Effects vary from person to person, but are often reported to be a state somewhere between waking and dreaming; nausea is often experienced, but some report that using cannabis can offset the nausea (please see Erowid: Nutmeg for various primary and secondary sources related to nutmeg/myristicin intoxication).

In addition to a semi-conscious state, Myristicin also has been known to induce psychoactive or hallucinogenic effects. The dosage required to achieve such an effect varies from person to person and from source to source. The average dosage required to obtain these effects are somewhere in the region of 15g - 25g of ground fresh nutmeg. This will vary with each nut.

[edit] Categorization

Psychedelics, dissociatives and deliriants edit

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