Nestle Research shows that apple polyphenols can improve food allergy

Nestle scientists through the rat research results show that apple extract rich in polyphenols can reduce or prevent allergic reactions caused by food allergens Scientists in the allergy Department of nutrition and health at the Nestle Research Center in Lausanne stressed that the effect was limited to mice "Now we are going to study whether this mechanism also applies to humans For this reason, safety research for allergic children has also been launched " If the results can be reproduced in humans, the apple polyphenol will have the hope to help the growing number of allergic patients According to the European Federation of allergy and infectious diseases, 8% of European children are expected to suffer from food allergies The most common food allergy ingredients and their derivatives are cereals, fish, crustaceans, eggs, peanuts, soybeans, milk and dairy products that contain gluten, including lactose, nuts, celery, mustard, sesame and sulfite Every day an apple has been reported in Nestle that apple can reduce some allergic reactions, such as respiratory system allergy and peculiar smell dermatitis The mice showed allergic reactions in ovalbumin and egg white protein No matter before or after ovalbumin competition, the immune response can be detected by feeding mice with apple extract rich in polyphenols Data show that apple polyphenols can reduce the allergic reaction of ovalbumin in mice, but only before consumption If it was eaten at the time of ovalbumin competition, this phenomenon was not observed Dr annick mercenier and his partners comment on the current mechanism and point out that at least two mechanisms are possible Polyphenols can induce allokinase through cell effect, which can affect the activity of leukocytes and further inhibit the release of allergens The second mechanism involves the degree of adhesion of apple polyphenols to allergens, which reduces the allergenicity of proteins In fact, studies have shown that polyphenols can change the structure of allergens, which greatly reduces the binding ability of allergens to IgE.