title: New plant-origin food allergens.
abstract: 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.
authors.affiliation: Allergy Center, 3rd Division of General Medicine, Padiglione Granelli, Ospedale Maggiore IRCCS, Via Francesco Sforza 35, I-20122 Milan, Italy.
authors.forename: Elide A
authors.initials: EA
authors.lastname: Pastorello
authors.forename: V
authors.initials: V
authors.lastname: Pravettoni
authors.forename: A M
authors.initials: AM
authors.lastname: Calamari
authors.forename: E
authors.initials: E
authors.lastname: Banfi
authors.forename: A M
authors.initials: AM
authors.lastname: Robino
mesh_terms: D000485:Allergens; D002523:Edible Grain / Q000276:immunology; D007887:Fabaceae / Q000276:immunology; D005512:Food Hypersensitivity / Q000209:etiology*; D005638:Fruit / Q000276:immunology; D006801:Humans; D010945:Plants, Edible / Q000276:immunology*
chemical_list: D000485:Allergens