Asian Greens Histamine Information

The impact of consuming Asian greens on histamine levels is a subject of interest in nutritional science. These leafy vegetables include bok choy, Chinese broccoli, Napa cabbage, and mustard greens, among others. Asian greens have a substantial nutritional value and contain compounds such as quercetin and Vitamin C, which are known for their remarkable anti-inflammatory and antioxidant properties, thereby potentially helping to balance histamine levels in the body. Quercetin, a type of flavonoid, is known to stabilize mast cells and reduce the release of histamine (Mlcek et al., 2016). Vitamin C likewise helps break down histamine and regulate its levels in the body (Sidor and Gramza-Michałowska, 2014). While there appears to be no direct link between these vegetables and a significant increase in histamine, the liberating effect of some food components on histamine should be considered. Some Asian greens recipes may include ingredients, such as tomatoes and mushrooms, that are high in histamine or are histamine liberators. Still, certain Asian greens like water spinach and bok choy are often cooked with garlic, which is considered a potential natural antihistamine due to its active compound quercetin (Sharma et al., 2007). However, the exact effects of Asian greens on histamine levels may vary depending on the specific type of vegetable, the preparation methods, and the individual's unique physiological response. Extensive clinical studies and analyses are still required in order to substantiate these links. In conclusion, while Asian greens potentially have beneficial effects on histamine levels due to their rich content of Vitamin C and quercetin, it is important to consider the potential influence of other ingredients used in preparation. More in-depth research is crucial in order to fully understand the relationship between Asian greens and histamine levels. References: Mlcek, J., Jurikova, T., Skrovankova, S., & Sochor, J. (2016). Quercetin and Its Anti-Allergic Immune Response. Molecules 21(5):623. Sharma, A., Sharma, V.K., & Seo, S. (2007). "Small Molecule Anti-inflammatory Compounds with Ophthalmic Applications." Drug Discovery Today, 12(3-4), 932–938. Sidor, A., & Gramza-Michałowska, A. (2014). Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food—a review. Journal of Functional Foods, 18, 941-958.