Histamine is a biogenic amine derived from histidine, and functions as a neurotransmitter, immune mediator and local signaling molecule. It interacts with various receptors (H1–H4), leading to effects like vasodilation, inflammation, smooth muscle contraction and sensory nerve stimulation. Histamine is present within most bodily tissues and can be synthesized in large amounts by white blood cells.

Histamine is not only produced in the body but is present in a wide range of foods produced by bacteria that decarboxylate histidine into histamine. Foods prone to high histamine content include aged or fermented products and refrigerated leftovers. Specifically, matured cheeses, cured or processed meats, fish, and fermented beverages like beer and wine commonly contain elevated histamine levels. Histamine overload may occur after consuming foods with a high histamine content that overwhelms endogenous degradation mechanisms. Even lower histamine amounts found in common food servings can provoke symptoms in sensitive individuals with compromised DAO activity or histaminergic food reactions.

Suggested Use:

1 capsule 15 minutes before a meal or as recommended by your health care professional.

DAO

DAO is responsible for the degradation of histamine-containing foods. Highly expressed in the intestinal mucosa, it is most active in the small intestine, and is also present in the colon, kidneys, thymus and placenta. Released into the intestinal lumen, DAO serves as a crucial protective barrier that metabolizes dietary histamine before it can be absorbed into the bloodstream.