New plant‐origin food allergens

Plant‐origin foods, especially nuts and seeds, are the most important sources of food allergic reactions. An important characteristic is the quantitative and qualitative variability of their content in allergenic molecules, depending on plant growth, ripening, environmental stresses or industrial pr...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Allergy (Copenhagen) 2002-01, Vol.57 (s72), p.106-110
Hauptverfasser:	Pastorello, E. A., Pravettoni, V., Calamari, A. M., Banfi, E., Robino, A. M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergens cereals Edible Grain - immunology Fabaceae - immunology Food Hypersensitivity - etiology Fruit - immunology fruits Humans legumes lipid transfer proteins pathogenesis‐related proteins Plants, Edible - immunology plant‐origin food allergens seed storage proteins seeds
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Plant‐origin foods, especially nuts and seeds, are the most important sources of food allergic reactions. An important characteristic is the quantitative and qualitative variability of their content in allergenic molecules, depending on plant growth, ripening, environmental stresses or industrial processing. In this review we will focus on newly identified allergens. Recent research have characterized and extensively studied their biochemistry, structure and immunological properties.
ISSN:	0105-4538 1398-9995
DOI:	10.1034/j.1398-9995.57.s72.13.x