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Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine

Sweet Basil Histamine Information

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Additional Informations

Sweet Basil (Ocimum basilicum), a commonly used herb in cooking, has potential implications for histamine levels in the body. Basil has been found to contain natural antihistamine properties. More specifically, it inhibits the release of histamine from mast cells, thus making it a natural histamine blocker. However, the impact of consumption of Sweet Basil on histamine levels hasn't been extensively studied; therefore, more research is needed to determine the magnitude and mechanisms of its effect on histamine levels in the human body. Regarding histamine content, it is noteworthy that Sweet Basil does not appear in the list of foods known to have a high histamine content or to be histamine liberators. It's important to remember that individual reactions to foods can vary and depend on multiple factors; thus, consumption of Sweet Basil might still trigger an allergic response in some individuals if they are particularly sensitive. Based on the information at hand, one could surmise that eating Sweet Basil might help to lower histamine levels or at least not contribute to their increase. However, anyone experiencing a histamine-related issue should consider consulting a healthcare provider or a specialist in food allergies and sensitivities. It must be kept in mind though that while some ingredients in dishes containing Sweet Basil are not known to contain high levels of histamine or be histamine liberators, others might. For instance, a dish containing both Sweet Basil and tomatoes (a known histamine-containing food) could still potentially raise histamine levels in some susceptible individuals. Reference: 1. Rakha MK, Nabil ZI, Hussein AA. In vivo evaluation of anti-inflammatory activity of topical preparations from fenugreek (Trigonella foenum-graecum L.) seeds and sweet basil (Ocimum basilicum L.) leaves in a cream base. J of Natural Research. 2007;[27(3):165-70].