Logo do repositório
 
Publicação

An updated overview of almond allergens

2021-08Recensão Acesso aberto
Ver registo simples
dc.contributor.authorBezerra, Mário
dc.contributor.authorRibeiro, Miguel
dc.contributor.authorIgrejas, Gilberto
dc.contributor.institutionLAQV@REQUIMTE
dc.contributor.pblMDPI AG
dc.date.accessioned2022-08-01T22:25:35Z
dc.date.available2022-08-01T22:25:35Z
dc.date.issued2021-08
dc.descriptionproject-POCI-01-0145-FEDER-029068
dc.description.abstractTree nuts are considered an important food in healthy diets. However, for part of the world’s population, they are one of the most common sources of food allergens causing acute allergic reactions that can become life-threatening. They are part of the Big Eight food groups which are responsible for more than 90% of food allergy cases in the United States, and within this group, almond allergies are persistent and normally severe and life-threatening. Almond is generally consumed raw, toasted or as an integral part of other foods. Its dietary consumption is generally associated with a reduced risk of cardiovascular diseases. Several almond proteins have been recognized as allergens. Six of them, namely Pru du 3, Pru du 4, Pru du 5, Pru du 6, Pru du 8 and Pru du 10, have been included in the WHO-IUIS list of allergens. Nevertheless, further studies are needed in relation to the accurate characterization of the already known almond allergens or putative ones and in relation to the IgE-binding properties of these allergens to avoid misidentifications. In this context, this work aims to critically review the almond allergy problematic and, specifically, to per-form an extensive overview regarding known and novel putative almond allergens.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent1029530
dc.identifier.doi10.3390/nu13082578
dc.identifier.issn1422-8599
dc.identifier.otherPURE: 45747110
dc.identifier.otherPURE UUID: 3bcb2a97-8d73-462d-85a2-1f2ebaafe8ff
dc.identifier.otherScopus: 85111115852
dc.identifier.otherPubMed: 34444737
dc.identifier.otherPubMedCentral: PMC8399460
dc.identifier.otherWOS: 000689884500001
dc.identifier.urihttp://hdl.handle.net/10362/142764
dc.identifier.urlhttps://www.scopus.com/pages/publications/85111115852
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.subjectAlmond
dc.subjectAlmond allergens
dc.subjectFood allergy
dc.subjectNutrition
dc.subjectFood Science
dc.subjectNutrition and Dietetics
dc.subjectSDG 3 - Good Health and Well-being
dc.titleAn updated overview of almond allergensen
dc.typereview
degois.publication.issue8
degois.publication.titleNutrients
degois.publication.volume13
dspace.entity.typePublication
oaire.awardNumberUIDB/50006/2020
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublicationadc84c24-ba1d-4bcd-b753-2128ce9a5faa
relation.isProjectOfPublication.latestForDiscoveryadc84c24-ba1d-4bcd-b753-2128ce9a5faa

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura
Nome:
nutrients_13_02578_v3.pdf
Tamanho:
1005.4 KB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

Home collection (FCT)