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.

New plant-origin food allergens / E.A. Pastorello, V. Pravettoni, A.M. Calamari, E. Banfi, A.M. Robino. - In: ALLERGY. - ISSN 0105-4538. - 57:72(2002), pp. 106-110. [10.1034/j.1398-9995.57.s72.13.x]

New plant-origin food allergens

E.A. Pastorello
Primo
;
2002

Abstract

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.
Cereals; Fruits; Legumes; Lipid transfer proteins; Pathogenesis-related proteins; Plant-origin food allergens; Seed storage proteins; Seeds
Settore MED/09 - Medicina Interna
2002
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/208555
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