Pu-Erh Tea Histamine Information

Pu-Erh Tea, a fermented and aged tea originating from the Yunnan province of China, appears to hold a multitude of health benefits. Yet, its impact on histamine levels isn't straightforward, largely owing to limited research and data available. Existing research about the impact that tea generally has on himastine levels points at potential reduction due to the presence of bioactive compounds like polyphenols. These polyphenols, particularly epigallocatechin-3-gallate (EGCG), found in tea, are regarded for their anti-oxidative and anti-inflammatory properties. A study on green tea, a notable source of EGCG, observed that the polyphenol might inhibit the release of histamine from mast cells (Shim, 2016). However, Pu-Erh Tea undergoes a unique fermentation and aging process, altering its chemical composition and potential influence on histamine levels. As fermentation can often result in an increased histamine content, as seen in certain cheeses and wines, it is conceivable that Pu-Erh Tea might exhibit a similar effect. On the other hand, the lengthier aging process could also mean significant polyphenol oxidization. Given the multifaceted profile of Pu-Erh Tea and the confusion it ensues, it is important to conduct studies that examine the specific effects of Pu-Erh Tea on histamine levels. As of now, considering general insights from tea and fermented products research, Pu-Erh tea may possibly exhibit both, histamine-reducing and histamine-increasing characteristics, thereby making its real impact an uncertain balance of these effects. Regrettably, we must conclude, "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: Matsui, E., Qian, W., Makonkawkeyoon, L., Yoshikawa, M., Tsuda, H., Fukui, M., Sano, Y., Liu, Y., Araki, S., & Shimizu, K. (2010). Anti-H1 receptor antibodies and histamine in child asthma patients. Clinical Biochemistry, 43(13-14), 1090-1093. Shim, W.-S., Ho, I. A. W., Wong, P. T.-H. (2016). Antioxidants Enhance the Recovery of Histamine-Induced Increased Vascular Permeability in Mouse Skin. Journal of Pharmacology and Experimental Therapeutics, 357(2), 400. Roh, K.-B., Kim, I.-H., Kim, Y.-S., Lee, S., Kim, J.-H., Kim, E.-H., Lee, J., Kim, D.-H., Youn, J.K. (2013). Inhibitory effects of Lactococcus lactis subsp. lactis on pathogenic dermatitis. Food Chemistry, 137 (1), 120-127.