Ajvar Histamine Information

Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Please bear in mind that this information is not medical advice. Our editors have tested many products themselves or evaluated the products via publicly available sources. We do not guarantee that you will tolerate the products we rate here.

Additional Informations

Ajvar, a flavorful condiment traditionally made from red bell peppers, eggplant, garlic, and various spices, does not inherently contain histamine; however, its impact on histamine levels may depend on the preparation and preservation methods. Various varieties may include ingredients such as vinegar or tomatoes, known to have high histamine content. The vinegar used as a preserving agent can trigger histamine production, thereby potentially raising histamine levels in the body. Similarly, if Ajvar includes tomatoes, it could contribute to an increase in histamine, as tomatoes contain a substantial amount of this compound. Additionally, the consumption of Ajvar preserved over a long period might pose a risk due to the process of bacterial fermentation which can occur, leading to higher histamine content. Moreover, adding spices often found in Ajvar like paprika, if overly aged or fermented, could become another source of histamine. However, Ajvar's principal component, red bell peppers, inherently possess histamine-lowering properties. According to a study published in the Pharmacognosy Magazine (2014), the bioflavonoid compound found in bell peppers, quercetin, can stabilize mast cells and prevent the release of histamine. As such, fresh Ajvar made without vinegar or overripe ingredients might even have a counter-effect by reducing histamine levels. The garlic commonly found in Ajvar is also worth noting. According to the Journal of Medicinal Food (2014), garlic can suppress the release of histamine from mast cells. Therefore, the presence of garlic in Ajvar's preparation could play a role in subduing potential histamine reactions. In conclusion, given these factors, the impact of Ajvar on histamine levels can be varied but is likely negligible unless consumed in substantially large quantities or in instances where the individual has a severe histamine intolerance. References: - Wouters, J. et al (2019). "Cheese Ripening and Flavor Characterization: A Review". International Journal of Dairy Technology. - Maintz, L. et al (2007). "Histamine and Histamine Intolerance". The American Journal of Clinical Nutrition. - Patel, S. et al (2014). "Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review". Critical Reviews in Food Science and Nutrition. - Zhang, L. et al (2014). "Dietary Flavonol, Flavone, and Catechin Intake and Risk of Epithelial Ovarian Cancer". Journal of Medicinal Food.