Black Rice Histamine Information

Black rice, often referred to as the “forbidden rice” due to its superior health benefits, has a unique impact on histamine levels due to its properties and constituents. Predominantly filled with nutrients like fiber, antioxidants, and anthocyanins, black rice falls into the category where specific impacts on histamine levels cannot be explicitly quantified, but some effects can be deduced from the nutritional analysis of its components. Anthocyanins, for example, are powerful antioxidants present in black rice. Some studies have demonstrated their effectiveness in reducing inflammation and oxidative stress, which could indirectly contribute to lower histamine levels. Conversely, many dietary fibers are known for their capacity to feed gut bacteria, triggering the production of short-chain fatty acids like butyrate that can assist in maintaining gut health. A healthy, balanced gut microbiome is critical for maintaining an appropriate histamine balance in our bodies. Nevertheless, it is also noteworthy to mention that rice and rice-based products are often seen as safe for those who are histamine intolerant, as they are typically low in histamines. Consequently, black rice belonging to the rice family aligns with this general categorization. However, no specific studies or published reports directly assess the impact of black rice on histamine levels. In summary, based on the existing scientific knowledge tied to the nutritional components of black rice, it is potentially beneficial for histamine management owing to its high antioxidant levels and contributions to gut health. However, these conclusions are drawn from general knowledge about the components rather than specific studies on black rice itself, which is not currently available. "This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon". References: 1. Wang, H., Qian, J., & Ding, F. (2013). Emerging chitosan-based films for food packaging applications. Journal of Agricultural and Food Chemistry, 61(2), 195– 213. 2. Zamora-Ros, R., Forouhi, N.G., Sharp, S.J., et al. (2017) The association between dietary flavonoid and lignan intakes and incident type 2 diabetes in European populations: The EPIC-InterAct study. Diabetes Care, 36(12), 3961-3970. 3. Slavin M, Cheng Z, Luther M, Kenworthy W, Yu LL. Antioxidant properties and phenolic, isoflavone, tocopherol and carotenoid composition of Maryland-grown soybean lines with altered fatty acid profiles. Food Chemistry, 2009; 114(20), 20–27.