Contribution of five major apple polyphenols in reducing peanut protein sensitization and alleviating allergencitiy of peanut by changing allergen structure
Shanfeng Sun, Tianyi Jiang, Yanjun Gu, Lu Yao, Hang Du, Jiangzuo Luo, Huilian Che
Topics & Concepts
Peanut allergyPolyphenolSensitizationChemistryFood scienceAllergenTheobromineCatechinChlorogenic acidAllergyBiochemistryFood allergyPharmacologyImmunologyBiologyTheophyllineAntioxidantFood Allergy and Anaphylaxis ResearchAllergic Rhinitis and SensitizationContact Dermatitis and Allergies