Gardiner Henric Rennie, Yuanhang Yao, Lan Jiang, Youfa Wang, Mukeshimana Camus-Ela, Vijaya Raghavan, Jin Wang
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引用次数: 0
Abstract
Sesame (Sesamum indicum) seeds offers a varieties of health benefits, which include protection against hypertension, cognitive decline, diabetes, and anti-inflammatory properties. However, sesame allergy is becoming as a significant global health concern, primarily driven by IgE-mediated reactions that can ranges from mild symptoms to severe anaphylaxis. So far, seven sesame allergens have been officially recognized by the World Health Organization and the International Union of Immunological Societies. This article highlights the characteristics and universal prevalence of these allergens, the underling, pathophysiology and recent advances in detection techniques such as biosensors, mass spectrometry, immunopathology and nucleic acid-based methods. This review serves as a gateway for further research and supports the development of hypoallergenic sesame products.
期刊介绍：
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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