Lavender Flowers Histamine Information

Lavender flowers are known for their soothing and aromatic properties. However, their impact on histamine levels isn't extensively researched. While analyzing their composition, essential oils are prominent, including linalool and linalyl acetate, responsible for their distinct scent and calming effects (1). There's no indication that these compounds influence histamine levels to an appreciable extent. Considering the ingredients listed in your message, tomatoes are the closest ingredient related to lavender, specifically in tomato-based products where lavender might be used for aroma. Per research, tomatoes can potentially influence histamine levels due to their inherent histamine content (2). The potential effects of lavender on histamine metabolism could also be indirectly assessed through its potential influence on gut health. Gut microbiota plays a significant role in the balance of histamine levels. Lavender has been noted for its antimicrobial properties, potentially impacting gut flora (3). However, the precise effects on histamine levels are still under research. In sum, currently available research on lavender flowers doesn't directly link them to histamine content, release, or metabolism. However, it remains possible that constituents of lavender could potentially interact with components known to influence histamine levels, such as gut flora. This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon. References: 1. Pozzatti, P., et al. (2008). In vitro activity of essential oils extracted from plants used as spices against fluconazole-resistant and fluconazole-susceptible Candida spp. Can J Microbiol. 54(11):950-6. 2. Maintz, L., et al. (2007). Histamine and histamine intolerance. Am J Clin Nutr. 85(5):1185-96. 3. Sienkiewicz, M., et al. (2012). The antimicrobial activity of lavender essential oil (Lavandula angustifolia) and its influence on the production process of white pickled cheese. Food Control. 26(2):568-76.