Presence of Some Panallergens in Tomatoes from Organic and Classic Cultivations
Data wydania
2015Autor
Słownianek, Marta
Skorupa, Marta
Leszczyńska, Joanna
Metadane
Pokaż pełny rekordAbstrakt
Tomato (Lycopersicon esculentum Mill.) is probably the most commonly consumed vegetable worldwide. Although it contains a wide array of beneficial health nutrients and antioxidants, it may also cause adverse allergic reactions in sensitized people. Tomato allergy affects from 1.5% to 16% of the population with food allergy and is often accompanied by allergy to pollen and latex [1]. The aim of the study was to investigate the relation between method of tomato cultivation and allergens’ content in different tomato varieties.
Zbiory
- Artykuły (WBiNoŻ) [144]