PMID- 35453329
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220716
IS  - 2076-3921 (Print)
IS  - 2076-3921 (Electronic)
IS  - 2076-3921 (Linking)
VI  - 11
IP  - 4
DP  - 2022 Mar 28
TI  - Tomato Allergy: The Characterization of the Selected Allergens and Antioxidants 
      of Tomato (Solanum lycopersicum)-A Review.
LID - 10.3390/antiox11040644 [doi]
LID - 644
AB  - Tomatoes are one of the most broadly produced and consumed crop plants. They are 
      the source of health-promoting nutrients such as antioxidants, including ascorbic 
      acid, polyphenols, or carotenoids. Despite the beneficial role of tomatoes in the 
      daily diet, they have been confirmed as one of the most prevalent allergenic 
      vegetables. Food allergies can cause many clinical symptoms, e.g., in the 
      gastrointestinal tract, skin, and lungs, as well as anaphylactic shock. A huge 
      amount of clinical research has been carried out to improve the understanding of 
      the immunological mechanisms that lead to the lack of tolerance of food antigens, 
      which can result in either immunoglobulin E (IgE)-mediated reactions or 
      non-IgE-mediated reactions. Lifestyle and diet play an important role in 
      triggering food allergies. Allergy to tomatoes is also linked to other allergies, 
      such as grass pollen and latex allergy. Numerous attempts have been made to 
      identify and characterize tomato allergens; however, the data available on the 
      subject are not sufficient.
FAU - Wlodarczyk, Katarzyna
AU  - Wlodarczyk K
AUID- ORCID: 0000-0001-7409-5768
AD  - Institute of Natural Products and Cosmetics, Department of Biotechnology and Food 
      Sciences, Lodz University of Technology, ul. Stefanowskiego, 2/22 90-537 Lodz, 
      Poland.
FAU - Smolinska, Beata
AU  - Smolinska B
AUID- ORCID: 0000-0001-7655-5262
AD  - Institute of Natural Products and Cosmetics, Department of Biotechnology and Food 
      Sciences, Lodz University of Technology, ul. Stefanowskiego, 2/22 90-537 Lodz, 
      Poland.
FAU - Majak, Iwona
AU  - Majak I
AD  - Institute of Food Technology and Analysis, Department of Biotechnology and Food 
      Sciences, Lodz University of Technology, ul. Stefanowskiego, 2/22 90-537 Lodz, 
      Poland.
LA  - eng
PT  - Journal Article
PT  - Review
DEP - 20220328
PL  - Switzerland
TA  - Antioxidants (Basel)
JT  - Antioxidants (Basel, Switzerland)
JID - 101668981
PMC - PMC9031248
OTO - NOTNLM
OT  - antioxidants
OT  - lipid transfer protein
OT  - pathogenesis-related proteins
OT  - profilin
OT  - tomato allergens
OT  - beta-fructofuranosidase
COIS- The authors declare no conflict of interest.
EDAT- 2022/04/24 06:00
MHDA- 2022/04/24 06:01
PMCR- 2022/03/28
CRDT- 2022/04/23 01:01
PHST- 2022/02/15 00:00 [received]
PHST- 2022/03/21 00:00 [revised]
PHST- 2022/03/22 00:00 [accepted]
PHST- 2022/04/23 01:01 [entrez]
PHST- 2022/04/24 06:00 [pubmed]
PHST- 2022/04/24 06:01 [medline]
PHST- 2022/03/28 00:00 [pmc-release]
AID - antiox11040644 [pii]
AID - antioxidants-11-00644 [pii]
AID - 10.3390/antiox11040644 [doi]
PST - epublish
SO  - Antioxidants (Basel). 2022 Mar 28;11(4):644. doi: 10.3390/antiox11040644.