Lychee Fruit Histamine Information

Lychee fruit, scientifically known as Litchi chinensis, is a tropical fruit known for its sweet taste and numerous health benefits. While concrete research relating directly between lychee consumption and histamine levels is scarce, it's possible to extrapolate some insights from the nutritional composition of lychee and existing histamine data. Lychees are high in vitamin C and antioxidants, particularly a type of flavonoid called oligonol. These substances are known for their potential activating effect on the immune system and their involvement in inflammation responses, which may influence histamine release. However, it is also known that vitamin C may help to degrade histamine, potentially lowering histamine levels [1][2]. Lychee also contains certain bioactive compounds such as polyphenols and flavanones like rutin, quercetin, and kaempferol [3]. Some studies suggest that quercetin may inhibit the release and production of histamine [4]. But contradictory research suggests that it can also act as a histamine liberator [5]. Given these contradictory effects intrinsic to the components found in lychee, it's challenging to conclusively state the direct impact of lychee intake on histamine levels. Moreover, individual responses may vary based on factors such as the person's overall diet, health status, and genetic predisposition. This product has not been researched well enough to publish any thorough conclusions. Our team continues to collate and analyze data on the impact of lychee fruit on histamine levels. More comprehensive information will be available soon. References: 1. Johnston CS, Martin LJ, Cai X. Antihistamine Effect of Supplementary Ascorbic Acid and Neutrophil Chemotaxis. Journal of the American College of Nutrition. 1992;11(2):172-176. 2. Combs GF Jr. The Vitamins: Fundamental Aspects in Nutrition and Health. 3rd ed. Elsevier Academic Press; 2007. 3. Elmastaş M, Gülçin İ, İsildak Ö, Küfrevioǧlu Öİ, İbaoǧlu K, Aboul-Enein HY. Radical scavenging activity and antioxidant capacity of bay leaf extracts. Journal of the Iranian Chemical Society. 2006;3(3):258-266. 4. Shaik YB, Castellani ML, Perrella A, et al. Role of quercetin (a natural herbal compound) in allergy and inflammation. Journal of Biological Regulators and Homeostatic Agents. 2006;20(3-4):47-52. 5. Bischoff SC. Quercetin: potentials in the prevention and therapy of disease. Current Opinions in Clinical Nutrition and Metabolic Care. 2008;11(6):733-740.