Food allergy is an immunological disease whose prevalence is increasing worldwide. Pomegranate could determine allergic reactions, even if a limited number of cases is reported in literature. In the present chapter, after an introductive part describing the pathogenesis and the clinical aspects of allergy and more specifically food allergy, we present a review of the scientific literature dealing with allergy to pomegranate, examining more in depth the involvement of non specific Lipid Transfer Proteins (nsLTP). Indeed, these proteins represent the only pomegranate allergens characterized at the molecular level.
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