Characterization of allergens in plant‐derived spices: Apiaceae spices, pepper (Piperaceae), and paprika (bell peppers, Solanaceae)
- 1 October 1998
- Vol. 53 (s46) , 52-54
- https://doi.org/10.1111/j.1398-9995.1998.tb04961.x
Abstract
Allergens in spices from the botanic families Apiaceae, Piperaceae, and Solanaceae were characterized. IgE‐immunoblotting and IgE‐inhibition experiments revealed broad cross‐reactivity among spices and to pollen‐derived proteins. Moreover, monoclonal antibodies raised against cross‐reactive pollen allergens (profilin, Bet v 1) detected homologous proteins in almost every spice source analyzed. It can be concluded that allergy to spices rarely represents an autonomous sensitization, but is rather a consequence of pollen allergy on the basis of immunologic cross‐reactivity.Keywords
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