Basil Seeds Histamine Information

Basil seeds, also known as sabja or tulsi seeds, showcase an interesting relationship with histamine levels. According to available studies, the seeds themselves may not inherently influence histamine levels nor act as histamine liberators. However, they do possess anti-inflammatory properties that might indirectly impact histamine-related responses in the body. A study published in the Pakistan Journal of Pharmaceutical Sciences enumerated several therapeutic uses of basil seeds. The anti-inflammatory effects cited in the study could potentially be beneficial in managing histamine responses in the body, as inflammation is one of the results of excess histamine release (1). However, it is worth noting that these seeds are often consumed in a soaked form and mixed with other ingredients, which could potentially modulate or influence their effects on histamine. For example, consuming them with foods rich in Vitamin C and B6 could enhance their positive impacts on histamine levels, as these vitamins are known to degrade histamine (2). On the other hand, consuming basil seeds with histamine-rich or liberating foods listed in your provided information could trigger higher levels of histamine. It becomes imperative to be cautious about the other ingredients that accompany the seeds, especially for people with sensitivities. There is a need for further research and published literature to explore direct impacts of basil seeds on histamine levels. This product has not been researched well enough to publish any specific information on its direct interaction with histamine, our team is working hard on this. Data will be available soon. References: (1) Khan, A. U., Ikram, M., Hahm, J. R., Kim, M. O., Moustaid-Moussa, N., & Ha, T. Y. (2018). Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. Journal of Food Science and Technology, 55(4), 1450–1458. (2) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196.