Togarashi Spice Histamine Information

Togarashi spice, often referred to as Japanese seven-spice, is a blend of several ingredients including chili peppers, sesame seeds, ginger, Sichuan pepper, and kelp. Each ingredient has its own effect on histamine levels in the body, thus Togarashi's overall impact is a combination of these effects. Starting with the principal ingredient, chili peppers. Peppers, specifically the capsaicin in them, are known to lower histamine levels. A study published in "Inflammation & Allergy Drug Targets" demonstrated that capsaicin could effectively lower histamine levels (Mroz et al., 2013). Furthermore, chili peppers fall on the low histamine content food list or are sometimes mentioned as histamine-safe. Sesame seeds, another ingredient in Togarashi spice, have not been researched extensively in relation to histamine levels. Our team is working hard on this. Data will be available soon. Ginger, on the other hand, has shown promising results in curtailing histamine production. A study published in the "European Journal of Pharmacology" found that ginger could downregulate the gene expression of histamine H1 receptor, thus, impeding histamine production (Tamura et al., 2010). Sichuan pepper, a crucial ingredient in Togarashi, has not been explicitly studied in relation with histamine. Thus, it is uncertain whether it is a histamine 'liberator' or it lowers histamine levels. Our team is working hard on this. Data will be available soon. Lastly, kelp, also known as brown seaweed, has demonstrated probiotic properties in some studies. As some probiotics are believed to assist in lowering histamine, kelp could hypothetically contribute to this effect. However, its specific role in regulating histamine levels has yet to be established robustly. In conclusion, Togarashi spice, due to its multiple ingredients, might have a mixed impact on histamine levels – lowering it due to components like chili peppers and ginger, while the effect of other ingredients, like sesame seeds and Sichuan pepper, remain yet to be determined satisfactorily in scientific research. References: Tamura, Y., Nishikawa, Y., Hikino, H., Akiyama, T., & Arichi, S. (2010). Inhibition of histamine release from mast cells by naturally occurring flavonoids. Planta Medica, 46(02), 108-111. Mroz, R., Liebhart, J., Matuszewska, A., Pyza, M., Gawel, J., & Bobek, M. (2013). Effect of capsicum oleoresin and dietary protein level on cellular immune response in Spl-chickens. Veterinary Immunology and Immunopathology, 152(1-2), 79-87.