Urfa Biber Histamine Information

Urfa Biber, also known as Isot pepper, is a dried Turkish chili pepper of the type Capsicum annuum. It is well-renowned for its unique dark purple color, distinctively smoky flavor, and exceptionally high oil content. While there is not extensive research specifically concerning the effects of Urfa Biber on histamine levels, indirect information may be gleaned from understanding its primary constituents, mainly capsaicin, the compound that gives it its spiciness. Capsaicin, in general, is widely researched. According to a study published by the Royal Society of Chemistry, it has been suggested that capsaicin could inhibit the secretion and synthesis of histamine and suppress histamine receptor gene expression (1). Similar findings were echoed in the Biochemical Pharmacology Journal, suggesting that capsaicin might suppress histamine release in rat peritoneal mast cells and therefore could potentially lower histamine levels (2). Nevertheless, caution must be exercised. Depending on the food context, Urfa Biber could act differently. For instance, if it's mixed with products containing tomatoes or vinegar, which have high histamine levels – or cocoa products, a known histamine liberator – consumption might trigger a histamine reaction. All that considered, it is essential to note: "This product has not been researched well enough to publish any definitive information, our team is working hard on this. Further data will be available soon". References: 1. Shin, Ko-Woon, Nawazish Naqvi, and Rozita Rosli. "Anti-histamine release and anti-inflammatory effects of capsaicin extracted from Capsicum annuum." RSC Advances 8, no. 59 (2018): 33770-33778. 2. Wang, Jun-Ping, and Hiroshi Higuchi. "Effects of capsaicin on release of histamine from rat peritoneal mast cells." Biochemical Pharmacology 40, no. 5 (1990): 1189-1193.