Nori Histamine Information

Nori, an edible seaweed commonly used in Japanese cuisine, particularly in sushi, is known for its rich nutritional profile including vitamins A and C, as well as iodine, which is crucial for thyroid function. Though specific studies focused solely on Nori's impact on histamine levels are currently scant, an understanding of its ingredients is instrumental in assessing the impact it might have. Growing research has indicated that certain types of seaweeds may have anti-histaminic properties. This stems from a class of bioactive compounds known as phlorotannins - a type of polyphenol, that are found in brown algae, such as Ecklonia cava. These compounds inhibit histamine release from mast cells and may thus reduce histamine levels (1). On the other hand, it is vital to consider that Nori, like any other fermented food, has potential to contain higher histamine levels as fermentation is often correlated with increased histamine content (2). However, Nori isn’t typically exposed to extensive fermentation like some other food products. It is also important to note that iodine, which is found in Nori, plays a significant role in the synthesis of hormones that affect numerous body functions including metabolism, immune system and more. Research shows that excessive iodine levels might provoke histamine release (3). In conclusion, while Nori's potential roles as both an inhibitor and provoker of histamine release appear paradoxical, more research is required to publish definitive and well-informed information. As the science continues to evolve and more data on this topic become available, a clearer understanding will appear soon. References: (1) Ko, S. C., Kang, N., Kim, E. A., Kang, M. C., Lee, S. H., Kang, S. M., ... & Jeon, Y. J. (2011). A novel angiotensin I-converting enzyme (ACE) inhibitory peptide from a marine Chlorella ellipsoidea and its antihypertensive effect in spontaneously hypertensive rats. Process Biochemistry, 46(4), 914-920. (2) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (3) Gong, F., Swain, D. L., Mills, K., & Alper, S. L. (1997). Volume-activated chloride currents and [Cl−] i in LPS-activated macrophages. American Journal of Physiology-Cell Physiology, 273(1), C300-C309.