Alergeny przypraw

• Autorzy: Marta Słowianek , Joanna Leszczyńska

Warianty tytułu

Spice and Herb Allergens

• Języki publikacji: PL

Abstrakty

Niektóre składniki przypraw mogą prowadzić do reakcji alergicznych, samodzielnie bądź w reakcjach krzyżowych z alergenami innych roślin. Mogą być przyczyną alergii wziewnej, pokarmowej lub kontaktowej. W pracy scharakteryzowano i opisano alergeny przypraw odpowiedzialne za wywoływanie reakcji nadwrażliwości mediowanej przez IgE. Ponadto opisano alergeny wywołujące reaktywność krzyżową między przyprawami a białkami pochodzenia pyłkowego m.in. pyłkiem bylicy, brzozy oraz selera. (abstrakt oryginalny)

EN

Some ingredients of spices & herbs can cause allergic reactions, either by themselves or while cross-reacting 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. (original abstract)

Słowa kluczowe

PL

Przyprawy; Żywność; Choroby; Alergeny

EN

Spice; Food; Illness; Allergens

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 18 (2011)
• Numer: nr 3 (76)
• Strony: 15--28

Twórcy

autor

Marta Słowianek

• Politechnika Łódzka

autor

Joanna Leszczyńska

• Politechnika Łódzka

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