Edible Flowers Histamine Information

Edible flowers have not been extensively researched for their histamine content or potential to influence histamine levels directly. However, we can estimate their potential impact by considering their typical composition and correlating it with known information about the effects of different food components on histamine. Many edible flowers, such as hibiscus, roses, and elderflower, contain bioflavonoids—an abundant subclass of plant phenolic compounds. Some bioflavonoids have been suggested to inhibit the release of histamine from immune cells, potentially helping to stabilize histamine levels (1). This effect, however, is not universal among all bioflavonoids, and individual flowers' composition may vary markedly. Another factor influencing flowers' potential impacts on histamine is their phenolic acid content. Phenolic acids are natural antioxidants commonly found in many plants, including flowers. Some phenolic acids, such as ferulic acid and rosmarinic acid, have been found to inhibit histamine release from immune cells (2). Therefore, the presence of these compounds in certain flowers could potentially help to stabilize histamine levels. On the other hand, some flowers contain substances termed 'amines,' which might stimulate histamine release under certain conditions. Though a detailed analysis of every possible edible flower is lacking, some flowers known to contain relevant amines, like tyramine or tryptamine, include passion flower and poppy (3). In conclusion, without dedicated studies conducted on all edible flowers, we can only suggest that these plants might be able to both raise or lower histamine levels, depending on their specific composition. This product has not been researched well enough to publish any concrete information, and our team is working hard on this. Data will be available soon. References: 1. Bioflavonoids inhibit mast cell-dependent reactions - Journal of Allergy and Clinical Immunology (2001) 2. Antioxidant and anti-allergic activities of rosmarinic acid - Enzyme Inhibition (1987) 3. Occurrence of biogenic amines in edible flowers - Food Chemistry (2018).