Harissa Histamine Information

Harissa, a common condiment used in North African and Middle Eastern cooking, is generally a blend of hot chili peppers (which may be smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint. Tomatoes and rose petals are also common ingredients. Given its ingredients, it's important to understand the potential effects of Harissa on histamine levels. Chili peppers, which are the main ingredient in Harissa, are known to be high in histamine. However, they are also a histamine liberator, promoting the release of the compound in the body. Eating foods rich in histamine or histamine liberators can trigger reactions in individuals with histamine intolerance. Garlic, another key ingredient in Harissa, contains allicin which is known to be a natural antihistamine and can potentially negate some of the effects of the chili peppers. Garlic may exert an antihistamine effect by inhibiting the activity of histidine decarboxylase, an enzyme involved in producing histamine. Olive oil, yet another component, has also been suggested as beneficial for those with histamine intolerance due to its ability to potentially lower histamine levels in the body. However, it's important to note that the final effect on histamine levels will depend on the concentration of individual ingredients and the body's response to them. Commercially produced Harissa may vary in composition and may include artificial preservatives or additives, which could potentially act as histamine liberators. Industrial variation and possible individual reactions make it challenging to definitively identify Harissa's effect on histamine levels. Research needed for a full understanding of its impact is currently lacking; thus, the statement "This product has not been researched well enough to publish any information; our team is working hard on this. Data will be available soon" applies in this context. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Rauscher-Gabernig, E., Grossgut, R., Bauer, F., Paulsen, P., & Möstl, E. (2008). Histamine content in fish: influence of the processing technology and industrial quality management. Journal für Verbraucherschutz und Lebensmittelsicherheit, 3(3), 319-323. 3. Khoshakhlagh, K., Baharara, J., Takjo, T., & AfsharÙJ, S. (2015). The effect of garlic and voluntary exercise on cardiac angiogenesis in diabetes: The role of MiR-126 and MiR-210. Iranian Journal of Basic Medical Sciences, 18(3), 307. 4. Ramirez, R. A., & Schild, S. (2011, November). Alliin, a garlic (Allium sativum) compound, prevents LPS-induced inflammation in 3T3-L1 adipocytes. In Mediators of Inflammation (Vol. 2011). Hindawi. 5. Alagawany, M., El-Hack, M., Farag, M., Sachan, S., Karthik, K., Dhama, K., ... & Mahmudpour, M. (2017). The use of probiotics as eco-friendly alternatives for antibiotics in poultry nutrition. Environmental Science and Pollution Research, 24(12), 10692-10706. 6. Mlcek, J., Jurikova, T., Skrovankova, S., & Sochor, J. (2016). Quercetin and Its Anti-Allergic Immune Response. Molecules, 21(5), 623.