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Lancet 356 , 17231727 (2000)

High-Histamine Foods to Minimize: Aged and fermented foods (aged cheese, sauerkraut, kombucha) Cured and processed meats (salami, bacon, deli meats) Leftover proteins (histamine increases as food sits) Certain vegetables: spinach, tomatoes, avocado, eggplant Vinegar and vinegar-containing foods Alcohol (especially red wine and beer) Foods That May Help: Fresh proteins cooked and eaten immediately Most fresh vegetables (except those listed above) Rice, quinoa, and other gluten-free grains Apples, pears, and most berries Fresh herbs: basil, thyme, oregano Important : Avoid probiotics that increase histamine production, such as Lactobacillus fermentum, bulgaricus, casei, and reuteri

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Mechanistically, (+)-CLA prevents Nrf2 ubiquitination and boosts Nrf2 stability by selectively interacting with the cys-151 residue of Keap1 (Wang et al., 2020)