New plant-origin food allergens

E. A. Pastorello, V. Pravettoni, A. M. Calamari, E. Banfi, A. M. Robino

Research output: Contribution to journalArticlepeer-review


Plant-origin foods, especially nuts and seeds, are the most important sources of food allergic reactions. An important characteristic is the quantitative and qualitative variability of their content in allergenic molecules, depending on plant growth, ripening, environmental stresses or industrial processing. In this review we will focus on newly identified allergens. Recent research have characterized and extensively studied their biochemistry, structure and immunological properties.

Original languageEnglish
Pages (from-to)106-110
Number of pages5
JournalAllergy: European Journal of Allergy and Clinical Immunology, Supplement
Issue number72
Publication statusPublished - Sep 2002


  • Cereals
  • Fruits
  • Legumes
  • Lipid transfer proteins
  • Pathogenesis-related proteins
  • Plant-origin food allergens
  • Seed storage proteins
  • Seeds

ASJC Scopus subject areas

  • Immunology and Allergy
  • Immunology


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