Histamine

89,00

The concentrations of histamine in foods depend on the richness in free amino acids and on the presence of certain microorganisms.
Histamine in the body is metabolized by specific enzymes: HNMT (histamine N-methyltransferase) active above all at the intracellular level, and DAO (diamine oxidase) present to a greater extent in the gastrointestinal tract and with a mainly extracellular action.
Histamine intolerance is established due to an imbalance between the amount of histamine produced or ingested with food and a degradation deficit due to a lack of DAO and can cause an increase in concentration in the blood such as to create the same disorders caused by intoxication .
Variants involving the genes responsible for DAO production (AOC1 on chromosome 7) may increase susceptibility to developing histamine intolerance.

 

Method of collection: SALIVA


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