High-oleic peanuts are not different from normal peanuts in allergenic properties

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 4, 2002, Pages 878-882

  Chung, Si Yin ^a   Maleki, Soheila ^a   Champagne, Elaine T ^a   Buhr, Kenneth L ^b   Gorbet, Daniel W ^c  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

AGE; Allergenicity; CML; ELISA; High oleic peanuts; HNE; IgE antibodies; Lipid oxidation adducts; Maillard reaction adducts; MDA; Polyclonal antibodies; T cells

Indexed keywords

4 HYDROXYNONENAL; 4-HYDROXY-2-NONENAL; ADVANCED GLYCATION END PRODUCT; ALDEHYDE; ALLERGEN; IMMUNOGLOBULIN E; LYSINE DERIVATIVE; MALONALDEHYDE; OLEIC ACID; POLYCLONAL ANTIBODY; PROTEIN;

ALLERGENICITY; ARTICLE; CHEMISTRY; CROSS LINKING; CULTIVAR; ENZYME LINKED IMMUNOSORBENT ASSAY; EVALUATION; GLYCATION; HEATING; HUMAN; IMMUNOLOGY; LIPID OXIDATION; LIPID PEROXIDATION; LYMPHOCYTE PROLIFERATION; LYMPHOCYTE TRANSFORMATION; METABOLISM; NONHUMAN; PEANUT; PEANUT ALLERGY; PROTEIN BINDING; T LYMPHOCYTE; LYMPHOCYTE ACTIVATION;

ARACHIS HYPOGAEA;

ALDEHYDES; ALLERGENS; ARACHIS HYPOGAEA; HUMANS; IMMUNOGLOBULIN E; LIPID PEROXIDATION; LYMPHOCYTE ACTIVATION; MAILLARD REACTION; MALONDIALDEHYDE; OLEIC ACID; PEANUT HYPERSENSITIVITY; T-LYMPHOCYTES;

EID: 0037070050     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011132u     Document Type: Article

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