Sour Cherries Histamine Information

Eating sour cherries can potentially affect the body's histamine levels, albeit indirectly. Sour cherries, like other fruits, contain antioxidants such as quercetin, which has a potential role in inhibiting histamine release from the body's mast cells and basophils. Other components such as anthocyanins are known for their anti-inflammatory effects and may indirectly help with managing histamine response. However, it is crucial to underline that many factors working together might influence how sour cherries interact with the body’s histamine system. These include the way the fruit is processed and individual digestive and metabolic factors. Research specifically around the effect of sour cherries on histamine levels is limited. Most studies are not directly about sour cherries but rather cherry-based supplements, therefore the results should not be taken as direct evidence on in-take of sour cherries and the subsequent impact on histamine levels. Regarding histamine liberators, there doesn't appear to be strong evidence suggesting sour cherries might act as such. Based on current knowledge, many fruits are potential histamine liberators but sour cherries are not particularly singled out. However, individual reactions might widely vary. This is a matter of personal tolerance and potential allergic reactions, meaning individual experimentation is likely the ultimate guide. Please note that the knowledge on this subject is still evolving and individual responses to food can vary considerably. Therefore, always consult a health professional for personalized advice. References: Razavi, R., et al. (2021) 'Potential effects of quercetin on the immune response during the COVID-19 pandemic: A Review,' Cytokine. Wang, H., Nair, M. G., Strasburg, G. M., Booren, A. M., & Gray, J. I. (1999). Antioxidant polyphenols from tart cherries (Prunus cerasus). Journal of agricultural and food chemistry. Li, Y. Q., Zhou, F. C., Gao, F., Bian, J. S., & Shan, F. (2009). Comparative evaluation of quercetin, isoquercetin and rutin as inhibitors of α-glucosidase. Journal of Agriculture and Food Chemistry, 57(24), 11463-11468. pp. 119–125., doi: 10.1016/j.cyto.2021.155554. Maintz, L., and Novak, N. (2007) 'Histamine and histamine intolerance,' The American Journal of Clinical Nutrition, 85(5), pp. 1185–1196. Skypala, I. (2019) 'Adverse Food Reactions—An Emerging Issue for Adults,' Journal of the American College of Nutrition, 38(1), pp. 7–13, doi: 10.1080/07315724.2018.1491015.