Rice, the Allergen

Authors

  • Beena S. Suvarna Department of Pharmacology

DOI:

https://doi.org/10.3126/njst.v9i0.3187

Keywords:

Rice, Food allergy, Hypersensitivity

Abstract

Rice is the main and most important food taken every day in Eastern Asia. Frequency of IgE- mediated rice allergy is about 10% in atopic subjects. A multigene family of 14-16 kDa proteins presents the major allergens from rice seeds/grains. Other rice seed/grain allergens are a recently described 33-kDa major and a 60-kDa minor allergens. Rice is a member of the grass family; therefore its pollens become airborne even though it is mainly self-pollinated. Rice can cause hay fever symptoms in areas where it is grown commercially.

Key words: rice; food allergy; hypersensitivity

DOI: 10.3126/njst.v9i0.3187

Nepal Journal of Science and Technology 9 (2008) 195-199

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Author Biography

Beena S. Suvarna, Department of Pharmacology

Lecturer, Department of Pharmacology, Melaka Manipal Medical College, Manipal, India

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How to Cite

Suvarna, B. S. (2010). Rice, the Allergen. Nepal Journal of Science and Technology, 9, 195–199. https://doi.org/10.3126/njst.v9i0.3187

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