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According to a study published in the PLOS ONE Journal, people can get allergy to tomatoes and strawberries depending on their variety. According to the study, tomatoes and strawberries can cause allergic reactions due to the presence of various allergenic proteins, especially proteins that look like the primary allergen in birch pollen. In order to badyze a broad spectrum, varieties were selected in both cases, which differed in size, shape and color. In addition, the influence of organic and conventional growing conditions, as well as various treatment methods ranging from sun drying and oven drying to fruit freeze drying, were investigated.
It has been badumed that the concentration of the allergenic protein varies with the color of the ripe fruit, the state of growth, and the method of treatment. For the study, 23 different varieties of colored tomatoes and 20 varieties of strawberries of different sizes and shapes were examined to badyze the genetic factor of allergen protein expression in fruits.
The concentration of allergen in both types of fruit varied greatly between varieties. In addition, the heat sensitivity of the proteins could be confirmed: if the fruits were exposed to heat during the drying process, their allergic potential was lower. However, the influence of culture conditions on the allergen content was minor
Therefore, the proteins studied in the studies could in the future serve as markers for the cultivation of tomato and strawberry varieties. hypoallergenic. Symptoms of an immunological reaction to strawberry or tomato can affect the skin, irritate the mucous membranes and trigger a runny nose and lead to abdominal pain.
People with food allergies develop symptoms after eating fresh fruits or vegetables. often tolerated. The incidence of food allergens has increased over the past decades; it affects three to four percent of the adult population and five percent of children.
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