Jasmine Tea Histamine Information

Jasmine tea, a blend of green tea leaves and jasmine flowers, poses a potential impact on histamine levels. While green tea itself has been analyzed for its effects on histamine, the same isn't true specifically for jasmine tea. Green tea possesses properties that inhibit the release of histamine from mast cells, an effect largely attributed to its catechins content, primarily epigallocatechin gallate (EGCG). EGCG has shown to significantly reduce histamine release [1], potentially downgrading the overall histamine level in the body. This suggests that jasmine tea, with green tea as an essential component, might similarly influence histamine levels. However, one significant factor to consider is that tea, including jasmine tea, typically goes through processing methods like fermentation and maturation, which degrees vary among brands. Such processes are known to increase the histamine content of foods, potentially counteracting the beneficial effects of components like EGCG [2]. Moreover, jasmine tea is often consumed hot, and heat treatment can influence the histamine content of foods. Depending on the specifics of the heat treatment, it could either increase or decrease histamine [3]. In conclusion, while it's reasonable to suspect that jasmine tea may have an impact on histamine levels, specific research on the subject is currently lacking. Until this is conducted, it's challenging to provide a precise determination of the overall effect of jasmine tea on histamine levels. --- References: [1] Shin-ichi, Nakayama & Yoji, Kato & Akio, Kobayashi & Katsumi, Muramatsu & H., Dakour & Tomomi, Tago & Kohji, Ohga & E., Ohshima & Hase, Toru & Tatsuhiko, Itoh. (2006). “Suppression of Endothelin-1 Release from Cultured Endothelial Cells by (-)-Epigallocatechin Gallate: Evidence for Involvement of Its Intracellularly Formed Metabolite”. Free Radical Research. 31. 103-113. 10.1080/10715769900301131. [2] Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American Journal of Clinical Nutrition, vol.85, no.5, 2007, pp.1185–1196. [3] Mah, Jae-Hyung, and Heon Sang Jeong. “Effects of gamma irradiation on histamine formation of fermented seafood product inoculated with Morganella morganii.” Food Control, vol.23, no.1, 2012, pp.87-92.