Chinese Eggplant Histamine Information

Chinese eggplant, also known as aubergine, is a popular ingredient in many dishes. However, its impact on histamine levels is not well-documented and there seems to be a lack of direct research linking its consumption to changes in histamine levels. Information regarding its status as a histamine liberator or inhibitor also remains inconclusive. Yet, ingredients commonly used in Chinese eggplant dishes may potentially impact histamine levels. Garlic and onions, often used for flavor, contain quercetin, an antioxidant that inhibits the release of histamine (1). The cooking oil used may also factor, as olive oil is known to have anti-inflammatory properties and could potentially dampen histamine responses, while certain vegetable oils may promote inflammation and potentially elevate histamine reactions (2). In the realm of Chinese cuisine, soy sauce is frequently paired with eggplant. The histamine content of soy sauce is notable, especially if it is fermented (3). Its addition may therefore impact the total histamine load of a Chinese eggplant dish. In light of this information, the overall impact of a Chinese eggplant dish on histamine levels would likely depend on the preparation and accompanying ingredients. However, without specific research on the Chinese eggplant itself, it is difficult to determine its solitary effect on histamine levels. This product has not been researched well enough to publish any affirmations. Our team is working hard on this, and data will be available soon. References: 1. Mlcek, J., Jurikova, T., Skrovankova, S., & Sochor, J. (2016). Quercetin and its anti-allergic immune response. Molecules, 21(5), 623. 2. Simopoulos A. P. (2002). The Mediterranean diets: What is so special about the diet of Greece? The scientific evidence. Journal of nutrition, 132(11), 3065S–73S. 3. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.