Cloves Histamine Information

Cloves, a rich, aromatic spice, have been studied for their potential health benefits including their possible influence on histamine levels. Research has shown that eugenol, a compound found in cloves, inhibits the release of histamine from mast cells, potentially making cloves a beneficial addition to a low-histamine diet (Kim, Jung, & Oh, 1998). However, further research is needed to fully establish the relationship between cloves and histamine levels as most studies are conducted in laboratory settings or on animals. When it comes to food potentially high in histamine or contributing to histamine release, it can be a delicate balance. Many foods such as red wine, certain cheeses, and smoked meats contain high levels of histamine. Some vegetables, like tomatoes, and products containing vinegar also tend to be rich in histamine (Maintz & Novak, 2007). For foods that may delay the breakdown of histamine, this list includes certain fruits such as pineapple and papaya, cocoa products, and nuts. These items are known as histamine blockers and their consumption could potentially lead to elevated histamine levels in the body (Maintz & Novak, 2007). As for histamine liberators, they work differently from histamine-containing foods. They may not contain histamine themselves but can trigger cells in the body to release histamine. Examples include cocoa products, certain types of fruits (like strawberries and citrus fruits), and mushrooms (Maintz & Novak, 2007). Research into the impact of specific foods on histamine levels is ongoing and, for many items, concrete data is not yet available. It‘s important to remember this variability and work with healthcare professionals when managing diet in relation to histamine intolerance. References: Kim, H. M., Jung, H. J., & Oh, Y. J. (1998). Inhibition of immunoglobulin e production by eugenol, an active component of cloves: Immunopharmacology and Immunotoxicology, 20(3), 465–474. https://doi.org/10.3109/08923979809034814 Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185