Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy

BACKGROUND: Buckwheat (Fagopyrum esculentum) has become increasingly popular as a healthy food in Europe. However, for sensitized individuals, consumption can cause anaphylactic reactions. The aim of this study was to identify individual well‐characterized buckwheat allergens for component‐resolved...

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Detalles Bibliográficos
Autores principales: Geiselhart, S., Nagl, C., Dubiela, P., Pedersen, A. C., Bublin, M., Radauer, C., Bindslev‐Jensen, C., Hoffmann‐Sommergruber, K., Mortz, C. G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
ORIGINAL ARTICLES
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5814722/
https://www.ncbi.nlm.nih.gov/pubmed/29171912
http://dx.doi.org/10.1111/cea.13068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5814722/
https://www.ncbi.nlm.nih.gov/pubmed/29171912
http://dx.doi.org/10.1111/cea.13068

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