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Bhut Jolokia Peppers Histamine Information

Please bear in mind that this information is not medical advice. Our editors have tested many products themselves or evaluated the products via publicly available sources. We do not guarantee that you will tolerate the products we rate here.

Additional Informations

Bhut Jolokia peppers, also known as ghost peppers, are among the hottest peppers in the world. While there isn't much in-depth research on how these specific peppers impact histamine levels, one can draw conclusions based on the general knowledge about chili peppers. Capsaicin is the active component found in chili peppers, including Bhut Jolokia. This compound has been shown to influence the secretion of histamine from mast cells, the immune cells that store histamine. In an animal study published in "Pharmacological Research" (2005), it was demonstrated that capsaicin could induce histamine release. However, this effect was seen with extremely high concentrations of capsaicin, much more than one would consume in a typical diet. Therefore, while it's theoretically possible that consuming Bhut Jolokia peppers could increase histamine levels, more research is needed to quantify this effect in humans, especially at a dietary level. On the contrast, capsaicin has also been shown to possess anti-inflammatory properties, which could potentially mediate the histamine response. Research in "Molecules" (2017) demonstrated capsaicin's capability to lower inflammation by inhibiting the NF-kappa B pathway, which is partially responsible for histamine release. Thus, it suggests that capsaicin could potentially lower the overall histamine response. Due to a lack of specific research, it is difficult to provide a definitive answer related to Bhut Jolokia peppers' impact on histamine levels. Nutritional composition and individual reactions can vary, further complicating any general conclusions. References: 1. Yang, Y., & Oh, J. M. (2005). Capsaicin induces histamine release from mast cells in a cell- and temperature-dependent manner. Pharmacological research, 51(1), 63-68. 2. Jeong, H. S., & Seo, I. H. (2017). Capsaicin and Its Anti-Inflammatory Properties. Molecules, 22(3), 462. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon.