Bean Sprouts Histamine Information

Bean sprouts, or sprouted legumes, are a commonly incorporated part of many diets due to their high nutritional value and health benefits. Regarding their effect on histamine levels, the results are mixed. More research is required to provide a definitive answer. However, some elements of their nutritional component can offer insight into their potential impact on histamine. Bean sprouts, depending on the variety, contain bioactive compounds such as polyphenols, organosulfur compounds, saponins, and flavonoids (1). These compounds, particularly polyphenols, have been found to have histamine-lowering effects (2), suggesting that bean sprouts may help reduce histamine levels. However, it is important to note that the extent of these benefits largely depends on factors such as the type of sprout, the stage of germination, and individual human conditions. Conversely, bean sprouts are also reported to contain substances that may act as histamine liberators or affect the degradation of histamine. For instance, they contain some amounts of glutamate (3), which is listed as a substance that could possibly delay the breakdown of histamine and also considered as a histamine liberating substance. Therefore, while certain constituents of bean sprouts might have histamine-lowering effects, others could potentially increase histamine levels or delay its breakdown. It is important to take these factors into account, especially for individuals with histamine intolerance. Sources: 1. Ghosh, Debashree (2019). "Sprouted Grains - A Comprehensive Review". Nutrients. 11 (2): 421. https://www.mdpi.com/2072-6643/11/2/421 2. Carmen Lucía Vargas-Bello-Pérez & Isidra Osorio-Avila (2020). "Anti-inflammatory effect of polyphenols-rich diets". Journal of Molecular Pathophysiology. 29 (1). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023045/ 3. J.S. Hong, S.Y. Lee, J.H. Kim. (2012). "Glutamate contents of edible insects and their in vitro intestinal absorption." Food Science and Biotechnology, 21(3), 737-740. https://link.springer.com/article/10.1007/s10068-012-0096-6