[Free radical oxidation and food antioxidants in allergic diseases].
The article reviews experimental and clinical data that supports free radicals participation in allergic reactions development. Free radical reactions were shown to take place in activation of first and second order target cells, in cellular interactions participating in allergic inflammation; besides these free radicals initiate lipid peroxidation in target cells and produce shift in eicosanoid metabolism. The review discusses participation of free radicals in allergy pathogenesis and proposes the expedience of food antioxidants utilization in complex treatment and prophylactic of allergic diseases.
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Mazo
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Shirina
D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage*; D001249:Asthma / Q000178:diet therapy / Q000209:etiology / Q000276:immunology; D002648:Child; D003876:Dermatitis, Atopic / Q000178:diet therapy / Q000209:etiology / Q000276:immunology; D015777:Eicosanoids / Q000378:metabolism; D005609:Free Radicals; D006168:Guinea Pigs; D006801:Humans; D006967:Hypersensitivity / Q000178:diet therapy* / Q000209:etiology / Q000276:immunology / Q000378:metabolism; D015227:Lipid Peroxidation; D011817:Rabbits
D000975:Antioxidants; D015777:Eicosanoids; D005609:Free Radicals