Presence of Some Panallergens in Tomatoes from Organic and Classic Cultivations

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Lodz University of Technology Press
Wydawnictwa Politechniki Łódzkiej


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.


Słowa kluczowe


Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 59