SPICE AND HERB ALLERGENS

被引：0
|
作者：
Slowianek, Marta [1 ]
Leszczynska, Joanna [1 ]
机构：
[1] Tech Univ Lodz, Inst Podstaw Chem Zywnosci, Wydz Biotechnol & Nauk Zywnosci, PL-90924 Lodz, Poland
来源：
ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC | 2011年 / 18卷 / 03期
关键词：
spices and herbs; allergens; allergy; cross-reactivity; PEPPER CAPSICUM-ANNUUM; OCCUPATIONAL RHINOCONJUNCTIVITIS; CONTACT-DERMATITIS; MUSTARD ALLERGY; APIACEAE SPICES; SESAMUM-INDICUM; BELL PEPPERS; ANAPHYLAXIS; FOOD; INGESTION;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Some ingredients of spices & herbs can cause allergic reactions, either by themselves or while crossreacting with allergens of other plants. They can trigger an inhalative, food, or contact allergy. In this paper, those allergens are characterized and described, which are responsible for eliciting an IgE-mediated hypersensitivity reaction. Moreover, there are also described the allergens that cause cross-reactivity between spices & herbs and pollen-derived proteins, among other things by pollens of mugwort, birch, and celery.
引用
收藏
页码：15 / 28
页数：14
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