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Food Allergens: Biochemistry and Molecular Nutrition

Food Allergens: Biochemistry and Molecular Nutrition

Paperback

Technology & EngineeringBiologyChemistry

ISBN10: 1493945599
ISBN13: 9781493945597
Publisher: Springer
Published: Sep 3 2016
Pages: 208
Weight: 0.70
Height: 0.47 Width: 6.14 Depth: 9.21
Language: English

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens.

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