Histamine

Histamine is an important mediator in inflammatory reactions (see below allergy; see below tryptase). The synthesis begins in the organism with decarboxylation from the amino acid histidine. Subsequent catalysis of the conversion by the enzyme histidine decarboxylase, subsequent metabolization by N-methyltransferase to N-methylhistamine or conversion to imidazole acetic acid by diaminooxidase (DAO).

Storage in mast cells, basophilic granulocytes and nerve cells.

Important regulatory function in the gastrointestinal tract (gastric acid production, gastrointestinal motility) and in the central nervous system (sleep-wake rhythm, appetite control).

Occurs in the human body in the skin, lungs and intestines, among other places.

Increased concentration in foods such as strawberries, cheese, tuna, tomatoes, yeast, chocolate, red wine and sauerkraut (see also histamine intolerance).

Increased histamine release in the organism due to additives, e.g. tartrazine (colorant in gummy bears) or tyramine (in cheese, yeast, chocolate) is possible!

Increased histamine release during stress.

After its release from basophilic leukocytes, histamine exerts the known pro-inflammatory effects on the vessels(Lewis Trias):

• Increase of capillary permeability at the endothelium (plasma exudation, wheal formation)
• Increase in blood flow due to vasodilation (redness; is attributed to the so-called axon reflex)
• Axon reflex on superficial nerves (reflex erythema)

Notice! Before taking blood or urine samples, avoid foods with high histamine content.

1. Jansen SC et al (2003) Intolerance to dietary biogenic amines: a review. Ann Allergy Asthma Immunol 91: 233-240
2. Renz H et al (2009) In vitro allergy diagnostics. Guideline of the German Society for Allergology and Clinical Immunology (DGAKI). Allergo J 19: 110-128