Presence of Some Panallergens in Tomatoes from Organic and Classic Cultivations
Brak miniatury
Data
2015
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Lodz University of Technology Press
Wydawnictwa Politechniki Łódzkiej
Wydawnictwa Politechniki Łódzkiej
Abstrakt
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.
Opis
Słowa kluczowe
Cytowanie
Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 59