The mediators released by mast cells and basophils can be grouped into two categories:
(1) preformed substances contained within granules and
(2) newly generated chemicals synthesized following cellular activation.
These mediators comprise the effector function of the mast cell. Together they are able to increase vascular permeability, dilate vessels, cause bronchospasm, contract smooth muscle, and summon inflammatory cells. Few cells in the body produce compounds with such a large and varied spectrum of activity. (more…)
Sulfate is a common preservative from used for grocery stores used, restaurants, and the pharmaceutical industry for sustaining the life of a product. Sulfate is known to reducing immunity to bacteria in food production, slowing browning of fruit, vegetables and frozen seafood Terms of bread and pizza dough products. Salad bars are especially vulnerable to common allergies. Restaurants used to spray the salads fresh salad to salad bars. (more…)
Gastrointestinal allergy can be classified according to the triggering antigen, the mechanism of immune reaction, or the anatomic site of reaction.
Gastrointestinal allergy may be triggered by food components (e.g. food proteins or glycoproteins), and by other antigen antibody reaction to (e.g. bacterial disease, viral, fungal, and worm antigen), drugs and chemicals, (more…)
In theory, any kind of food is having the capability to trigger food allergic reaction in our body. All foods contain molecules capable of triggering a response of the immune system. However, for many reasons—including both the structure of the food molecules and our body’s immunological responses—the foods that cause the majority of allergic reactions tend to be few in number. (more…)
