Turmeric Root Histamine Information

Turmeric root, notable for its active ingredient called curcumin, is a popular spice known for its robust inflammatory properties and numerous health benefits. According to a study conducted by Thamlikitkul and colleagues, curcumin appears to reduce histamine levels by inhibiting the activity of histidine decarboxylase, the enzyme that converts histidine to histamine (Thamlikitkul et al., 1989). This indicates that incorporation of turmeric root into diet may have a histamine-lowering effect. However, it should be noted that while turmeric root is not a histamine liberator, certain individuals with underlying conditions could potentially experience an increase in histamine as a result of other factors. For example, in people with certain gut conditions like Small Intestinal Bacterial Overgrowth (SIBO), turmeric could potentially stimulate the overproduction of histamine by the microflora (Rezaie et al., 2017). Regarding the various food items mentioned, it is worth noting that their histamine content or their capacity to release histamine could vary depending on the preparation and preservation methods. One study by Maintz and Novak (2007) highlighted that yeast fermentation, bacterial activity, and storage time can elevate histamine content. Lastly, while the impact of turmeric root on histamine levels shows promise, more enclitic studies are necessary to fully understand this effect. So far, the potential effects of turmeric root on histamine levels is promising, but the product has not been researched well enough to publish definitive information. Our team is working hard on this, and data will be available soon. References: - Thamlikitkul et al. (1989). Randomized double blind study of Curcuma domestica Val. for dyspepsia. J Med Assoc Thai. 72 (11): 613-20. - Rezaie et al. (2017). Hydrogen and Methane-Based Breath Testing in Gastrointestinal Disorders: The North American Consensus. The American Journal of Gastroenterology, 112(5), 775-784. - Maintz and Novak (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.