Shiso Leaves Histamine Information

Shiso leaves, found predominantly in Japanese cuisine, are often studied for their antioxidant, anti-inflammatory, and antimicrobial properties. However, there is limited research on the direct impact of eating Shiso leaves on histamine levels. Ingredients of Shiso leaves include rosmarinic acid, flavonoids, and triterpenoids which are known for their anti-inflammatory properties, potentially countering the effects of histamine. Research shows rosmarinic acid could inhibit histamine release from mast cells. Moreover, Shiso leaves have ascorbic acid (Vitamin C), which might aid in lowering histamine levels. A study conducted showed that ascorbic acid could speed up the breakdown of histamine in the body. Despite these properties in Shiso leaves that could affect histamine levels, the degree to which they might influence them has not been thoroughly researched and defined. Therefore, it is advised to consume Shiso within a balanced diet and consult your health professional for specific dietary needs. Please note that foods react differently in each individual's body, and what might lower histamine in one person could potentially be a histamine liberator in another. References: 1. Aoki, H. et al. (2004): “Effect of rosmarinic acid in motor dysfunction and life span in a mouse model for familial amyotrophic lateral sclerosis”, in Journal of Neuroscience Research. 2. Johnston CS, et al. (1996): Antihistamine effect of supplemental ascorbic acid and neutrophil chemotaxis. Journal of the American College of Nutrition. 3. T. Tanaka (2012): “Triterpenoids and flavonoids from Salvia transsylvanica (DAN DENCU) and their biological activities”, in Phytochemistry.