Black Garlic Histamine Information

Black garlic, a type of caramelized garlic that’s heat-aged over several weeks, is reported to have health benefits due to its antioxidant content. Although specific research focusing on the impact of black garlic on histamine levels is limited, understanding its component properties can provide insights. Black garlic is packed with compounds such as allicin and S-Allyl cysteine. Allicin is known for its antimicrobial properties while S-Allyl Cysteine aids in lowering cholesterol and reducing inflammation. However, neither of these components has been directly linked to the reduction or increase of histamine levels. Of greater relevance is the fact that black garlic are members of the Allium family, which includes onions. Studies on onions have shown the quercetin, a flavonoid antioxidant present in them, can inhibit histamine release (1), suggesting potential similar benefits in black garlic. However, it should be noted that the conversion process from white to black garlic may alter the presence and effectiveness of quercetin (2). There is no substantial evidence available that identifies black garlic as a histamine liberator or a food that delays histamine breakdown. Hence, it is currently unclear whether black garlic would directly affect histamine levels in a positive or negative way. This product has not been researched well enough to publish any concrete information. Our team is working hard on this, and the data will be available soon. References: 1. Kawai, M., Hirano, T., Higa, S., Arimitsu, J., Maruta, M., Kuwahara, Y., ... & Ogino, S. (2007). Flavonoids and related compounds as anti-allergic substances. Allergology International, 56(2), 113-123. 2. Lee, Y. A., Cho, E. J., & Yokozawa, T. (2009). Effects of proanthocyanidin preparations on hyperlipidemia and other biomarkers in mouse model of type 2 diabetes. Journal of Agricultural and Food Chemistry, 57(18), 8581-8587.