Milk is one of the first food components introduced into the diet and therefore represents one of the most important food allergen sources in terms of frequency and severity of allergic manifestations. The symptoms of cow’s milk allergy are due to IgE-mediated activation of mast cells and basophils as well as to activation of allergen-specific […]

Vitamin C (L ascorbic acid and its reduced form, dehydroascorbic acid) is a water-soluble nutrient and vitamin essential for life and for maintaining optimal health.

Vitamin K is a group of structurally similar; fat-soluble vitamins the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation that the body needs for controlling binding of calcium in bones and other tissues. The vitamin K-related modification of the proteins allows them to bind calcium ions; which they […]

Alpha-Tocopherol is the orally bioavailable alpha form of the naturally-occurring fat-soluble vitamin E, with potent antioxidant and cytoprotective activities. Upon administration, alpha-tocopherol neutralizes free radicals, thereby protecting tissues and organs from oxidative damage. Alpha-tocopherol gets incorporated into biological membranes, prevents protein oxidation and inhibits lipid peroxidation, thereby maintaining cell membrane integrity and protecting the cell […]

Isoflavone reductases (IFRs), like birch pollen allergen Bet v 6.0102, have also been found in apple, pear, orange, mango, lychee and other plants. They are plant defense proteins and appear to be induced by plant stress, e.g. high salinity, freeze or drought.

Bet v 4.0101 is primarily expressed in mature birch (Betula verrucosa) pollen. It is a 9 kDa calcium-binding protein of 2-EF-hand type, which is represented in pollen of a wide range of plant species. This extensive cross-reactivity can serve as a marker allergen for plant polysensitization.

Like all profilins, minor grass pollen allergen Phl p 12.0101 is involved in cytoskeleton dynamics by binding to actin. Immunological cross-reactivity regarding IgE binding, among pollen profilins and profilins of plant-derived foods, is well known.

Milk is one of the first food components introduced into the diet and therefore represents one of the most important food allergen sources in terms of frequency and severity of allergic manifestations. The symptoms of cow’s milk allergy are due to IgE-mediated activation of mast cells and basophils as well as to activation of allergen-specific […]

Milk is one of the first food components introduced into the diet and therefore represents one of the most important food allergen sources in terms of frequency and severity of allergic manifestations. The symptoms of cow’s milk allergy are due to IgE-mediated activation of mast cells and basophils as well as to activation of allergen-specific […]

Milk is one of the first food components introduced into the diet and therefore represents one of the most important food allergen sources in terms of frequency and severity of allergic manifestations. The symptoms of cow’s milk allergy are due to IgE-mediated activation of mast cells and basophils as well as to activation of allergen-specific […]