Black Pepper Sauce Histamine Information

Black Pepper Sauce, made chiefly from black pepper, contains a compound called piperine. Piperine has been found to have anti-inflammatory and antioxidative properties, according to a study from the University of Aydin in Turkey (2018). It can, thus, play a vital role in stabilizing histamine levels. Histamine, liberators like strawberries, pineapple, and certain types of nuts are not generally found in Black Pepper Sauce, reducing the likelihood of it indirectly increasing histamine levels. However, an important aspect to consider is vinegar, a common ingredient in black pepper sauce. Vinegar falls under foods with high histamine content and can delay the breakdown of histamine, potentially contributing to an increase in histamine levels. Consequently, depending on the amount of vinegar in the sauce, it might cause a spike in histamine. Meanwhile, it is crucial to note that alcohol is also known to delay the breakdown of histamine. Therefore, the alcohol-to-vinegar transition process in black pepper sauce making could, in all likelihood, impact histamine levels. In summary, while Black Pepper Sauce’s primary ingredient, black pepper, does have anti-inflammatory properties that could stabilize histamine levels, the other ingredients, specifically vinegar, could potentially increase histamine. Until more definitive studies are conducted on this particular product, a clear determination of the impact of Black Pepper Sauce on histamine levels remains uncertain. References: 1. Aydin, Ankara University, 2018 - The pharmacological activities of black pepper. 2. Maintz, L., & Novak, N. (2007) - Histamine and histamine intolerance. 3. Taylor, S. L., Nordlee, J. A., & Niemann, K. M. (1991) - Histamine poisonings associated with consumption of red wine. This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon.