Tarragon Histamine Information

Tarragon, a commonly used herb in cooking, does not appear to have a significant impact on histamine levels based on current research. Neither does it fall under the list of high histamine foods, histamine liberators, or foods that delay the breakdown of histamine. However, it's important to note that tarragon contains flavonoids, which are known to have anti-inflammatory and antioxidative effects. Some research suggests that certain flavonoids can actually inhibit the release of histamine from certain cells, potentially decreasing overall histamine levels in the body, although it's unclear whether the flavonoids in tarragon have this specific effect. In terms of its ingredients and composition, tarragon is a rich source of Vitamins A and C, manganese, and iron. While there is considerable debate about the relationship between these nutrients and histamine, some studies suggest that Vitamin C may help lower histamine levels by breaking down the molecule. On the other hand, iron and manganese do not have a noted effect on histamine levels. In conclusion, while we do not have sufficient data to definitively say how tarragon affects histamine levels, it is worth noting that it contains ingredients which may potentially lower histamine. At this point, it's safe to say that more research is required to understand this relationship better. References: 1. School of Biomedical Sciences, The Chinese University of Hong Kong. (2019). Flavonoids: an overview. Journal of Nutritional Science, p.1–15. 2. Oregon State University, Linus Pauling Institute. (2016). Flavonoids – Health aspects. Journal of Nutritional Science, p.1–5. 3. Combs, G.F. (2012). The Vitamins: Fundamental Aspects in Nutrition and Health (4th ed.). Ithaca, NY: Cornell University Press. 4. Johnston CS, Martin LJ, Cai X. (1997). Antihistamine effect of supplemental ascorbic acid and neutrophil chemotaxis. Journal of the American College of Nutrition, p.172–6. 5. Basu TK, Dickerson JW, Lewis LA. (1979). The role of ascorbic acid in the oxidation of L-histidine to L-urocanic acid. Journal of Biochemistry. 6. Nutrient Data Laboratory, the United States Department of Agriculture (2016). USDA National Nutrient Database for Standard Reference Legacy Release April 2018. 7. Galli, S.J., Tsai, M., Piliponsky, A.M. (2008). The development of allergic inflammation. Nature 454, p.445–454.