Ackee Fruit Histamine Information
Currently in Research
Currently in Research
Currently in Research
Currently in Research
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Additional Informations
Ackee fruit, native to tropical West Africa, is a common component of Caribbean cuisine. It's considered a fixture in Jamaican traditional dishes. Full of nutritional value, it is rich in proteins, carbohydrates, vitamins, and minerals. However, its potential impact on histamine levels in the human body is not explicitly documented in scientific research.
While the fruit itself is not listed as a high histamine food, or a histamine liberator, it's important to mention that it is potentially toxic if improperly consumed. Ackee fruit contains naturally occurring toxins (hypoglycin and its derivative) that can cause Jamaican vomiting sickness if the fruit is eaten before it’s fully ripe or if the water it is boiled in is consumed. This illness is characterized by hypoglycemia, metabolic acidosis, and high levels of alanine and glycine. The fruit’s potential to induce vomiting, combined with the body’s natural histamine response to allergens, could hypothetically cause an increase in histamine levels, although this has not been scientifically confirmed.
On the other hand, the effects of different vitamins and minerals found within the ackee fruit on histamine levels are quite varied. Zinc, which is present in the fruit, has been documented to inhibit the release of histamine from cells, potentially lowering histamine levels in the body. Conversely, Vitamin C, also found in ackee, has been reported to have a biphasic effect on histamine levels, meaning it could potentially both increase and decrease histamine.
However, these explanations are based on separate studies examining these individual nutrients and their interaction with histamine. It is unclear how these effects might translate when consumed within the ackee fruit or in combination with other food components, as food interaction leads to a complex biochemical response in the human body.
The relationship of these individual components (zinc, Vitamin C, hypoglycin and its derivative) within the fruit to histamine levels doesn’t establish a direct, clear link of the ackee fruit's effect on histamine levels in the body.
In conclusion, further research is needed to conclusively determine the impact of eating ackee fruit on histamine levels. At this stage, the statement "This product has not been researched well enough to publish any information; our team is working hard on this. Data will be available soon" is applicable.
References:
1. Lynn Clarkson, Laetitia Haynes et al. (2009). Ackee Fruit Toxicity: An Update. The West Indian Medical Journal. Retrieved from: https://www.mona.uwi.edu/fms/wimj/article/638
2. Yoko Ishida, Michiyo Nishiumi, et al. (2011). Involvement of histamine released from mast cells in acute and chronic phases of formalin-induced inflammatory pain in mice. Inflammation Research. Retrieved from: https://link.springer.com/article/10.1007/s00011-011-0397-0
3. Nachum Vaisman and Moshe Y. Niv (2002). Zinc Supplementation Decreases the Development of Atherosclerosis in Rabbits. Lipids. Retrieved from: https://link.springer.com/article/10.1007/s11745-002-0925-x
4. R. K. Joneja and Jean Munholland (2008). The Health Professional's Guide to Food Allergens. Retrieved from: https://books.google.co.uk/books?id=NFDdAgAAQBAJ&pg=PA117
5. Jagriti Narang and Smita Pattanaik (2018). Vitamin C and Immunity. Atlantis Press. Retrieved from: https://www.atlantis-press.com/proceedings/icmr-18/55912009