Thai Basil Histamine Information

Thai basil is a popular culinary herb noted for its anise-like flavor and bold aroma. Consuming Thai basil appears to have minimal effect on histamine levels, primarily because it is not inherently high in histamines, nor does it have prominent histamine-releasing properties. Moreover, Thai basil does not contain elements that delay histamine break down. However, it's essential to note that Thai basil does contain compounds, like eugenol and rosmarinic acid, known for their anti-inflammatory effects, which may indirectly assist in managing histamine reactions in the body. The anethole found in its essential oil contains antifungal properties capable of impeding the growth of fungi which could raise histamine levels, like molds on cheese. While Thai basil is generally low-histamine and does not promote the release of histamines, sensitivity levels differ among individuals, and it is still possible for one person to react differently than another. With respect to Thai basil in meals or dishes, remember that other ingredients used could impact histamine levels. For instance, a Thai basil dish with tomatoes or mushrooms could potentially increase histamine levels due to these ingredients, not the Thai basil itself, making the dish histamine rich. These are essential considerations when evaluating the potential impact on histamine levels. It's worth mentioning that currently, there has been limited scientific research conducted explicitly on Thai basil's effect on histamine levels. Thus, the impact of Thai basil on histamine levels should be studied more deeply to give definitive advice. References: 1. Vallverdú-Queralt, A., Regueiro, J., Martínez-Huélamo, M., Alvarenga, J. F. R., Leal, L. N., & Lamuela-Raventos, R. M. (2014). A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chemistry, 154, 299–307. https://doi.org/10.1016/j.foodchem.2013.12.106. 2. Shan, B., Cai, Y.Z., Brooks, J.D. et al. (2007). Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. Journal of Agricultural and Food Chemistry, 55(14), 5484–5490. https://doi.org/10.1021/jf070424d.