Red Curry Paste Histamine Information

Research suggests that Red Curry Paste and its consumption could have a potential impact on the histamine levels in the body. Specifically, some of the ingredients used in this paste are closely linked to Histamine and are either high in histamine content or can act as histamine liberators. A primary ingredient of the Red Curry Paste is chili peppers, which are known to be high in histamines. Other components like garlic and ginger are also known to be histamine liberators, meaning they stimulate the release of histamine in the body. Moreover, other elements like the fermented shrimp paste, also a constituent of Red Curry Paste, might have high histamine content due to the fermentation process. However, not all elements involved in Red Curry Paste elevate histamine levels. For instance, Lemon juice often used in this kind of paste can act as a natural antihistamine. Other ingredients like onions possess quercetin, a flavonoid known for its antihistamine properties that can help lower histamine levels. In conclusion, while some ingredients in Red Curry Paste like chilies, shrimp paste, garlic, or ginger can increase histamine, others can act as antihistamines, such as lemons and onions. Therefore, depending on the individual's sensitivity to histamine, different effects can be expected from consumption of Red Curry Paste. However, research is yet to definitively quantify its specific impact. This product has not been researched well enough to publish any additional information, our team is working hard on this. Data will be available soon. References: 1. Chung, B. Y., Cho, S. I., Ahn, I. S., Lee, H.B., Kim, H.O., Park, C.W., & Lee, C.H. (2012). Treatment of Atopic Dermatitis with a Low-histamine Diet. Annals of Dermatology, 24(1), 90–93. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. 3. Kuehl, F. A., & Humes, J. L.. (1985). Direct biochemically based evidence in support of the specificity of inhibitors which inactivate cyclooxygenase (prostaglandin synthetase). Research Communications in Chemical Pathology and Pharmacology, 47(3), 487–504. 4. Raygude, K. S., Kandhare, A. D., Ghosh, P., Ghule, A. E., & Bodhankar, S. L. (2012). Evaluation of ameliorative effect of quercetin in experimental model of alcoholic neuropathy in rats. Inflammopharmacology, 20(6), 331–341. 5. Zhao, T., Tang, H., Xie, L., Zheng, Y., Li, W., Ma, Z., Sun, Q., Li, X., & Liu, S. (2018). Dietary Nitrates, Nitrites, and Nitrosamines Intake and the Risk of Gastric Cancer: A Meta-Analysis. Nutrients, 7(12), 9878.