Nasturtium Leaves Histamine Information
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
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Additional Informations
Nasturtium leaves, although not as extensively researched as some foods mentioned, have been found to possess certain properties that could potentially impact histamine levels. These robust-tasting leaves are a rich source of Vitamin C, a known natural histamine inhibitor [1] and furthermore, specific compounds found in Nasturtium such as benzyl isothiocyanates are linked with anti-inflammatory and anti-microbial properties [2] that could play a role in the regulation and balance of histamine in the body.
However, Nasturtium also contains phenolic compounds like flavonoids [3] which are categorized under biogenic amines that are known to trigger histamine response. This implies that while Nasturtium leaves could theoretically provide some benefits for inhibiting histamine, they might also trigger histamine release in the body.
Considering these components, it's essential to underline that individual responses to Nasturtium and any other food vary. It's always advisable for people with histamine intolerance to closely monitor their body’s response when integrating new foods into their diet.
While further researches are indeed needed, bearing the nutritional composition in mind, possible effects on histamine levels are derived based on existing knowledge of the nutritional components of Nasturtium leaves.
References:
[1] Johnston CS, Martin LJ, Cai X. Antihistamine effect of supplemental ascorbic acid and neutrophil chemotaxis. Journal of the American College of Nutrition. 1992 Apr 1;11(2):172-6.
[2] Nowicka P, Wojdyło A, Laskowski P, Kucharska AZ. Influence of various extraction methods on the quantification of selected flavonols in inflorescences of different varieties of Tropaeolum majus. Journal of the Science of Food and Agriculture. 2015 Mar;95(3):561-8.
[3] Moco S, Capanoglu E, Tikunov Y, Bino RJ, Boyacioglu D, Hall RD, Vervoort J, De Vos RC. Tissue specialization at the metabolite level is perceived during the development of tomato fruit. Journal of Experimental Botany. 2007 Oct 22;58(15-16):4131-46.