Plant allergens are proteins found in various parts of plants that can elicit allergic reactions in susceptible individuals. Common sources of plant allergens include pollen, fruits, vegetables, nuts, and seeds. Allergic responses to plant allergens can manifest as respiratory symptoms (hay fever), skin reactions, or gastrointestinal issues. Pollen allergens, prevalent during specific seasons, contribute to hay fever or allergic rhinitis. Cross-reactivity between certain pollens and proteins in fruits or vegetables can lead to oral allergy syndrome (OAS), causing itching or swelling in the mouth and throat. Prominent plant allergens include proteins like profilins, lipid transfer proteins (LTPs), and pathogenesis-related proteins. Sensitization to these allergens can occur through inhalation, ingestion, or skin contact. Management of plant allergies involves allergen avoidance, symptomatic relief with antihistamines or corticosteroids, and in severe cases, allergen immunotherapy. Ongoing research focuses on understanding the molecular basis of plant allergies, improving diagnostic methods, and exploring potential therapeutic interventions to alleviate symptoms and enhance the quality of life for individuals affected by plant allergens.
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