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Allergol Immunopathol (Madr)
January 2025
Department of Research and Development, Inmunotek SL, Alcalá de Henares, Madrid, Spain.
Background: Anaphylaxis is a severe allergic reaction with increasing incidence in Europe. It is often caused by food, insect venom, and drugs. White, red, and green beans () are legumes of the family consumed worldwide.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Sauvage Laboratory for Smart Materials, Harbin Institute of Technology (Shenzhen), Shenzhen 518055, China; Research Centre of Printed Flexible Electronics, School of Materials Science and Engineering, Harbin Institute of Technology (Shenzhen), Shenzhen 518055, China. Electronic address:
In the field of cosmetics, epigallocatechin gallate (EGCG) is highly valued for its multiple effects such as delaying photoaging, whitening, anti-allergy, acne removal, astringency, and moisturizing. However, due to the active chemical properties of EGCG, there are challenges in terms of stability and transdermal absorption, which limits its widespread application in cosmetics. Therefore, we utilized supramolecular modification technology to form supramolecular carboxymethyl chitosan-EGCG-trehalose (CC-EGCG) by combining EGCG with carboxymethyl chitosan and trehalose, enhancing its stability.
View Article and Find Full Text PDFContact Dermatitis
January 2025
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland.
Background: Henna is a powdered plant material traditionally used for medicinal and cosmetic purposes in Asia and the Mediterranean region. In North America and Europe, however, it is only used to colour the hair and decorate the body. This colouring process is due to the action of the secondary metabolite lawsone, which enables henna to produce orange to red shades of colour.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
Many proteins are essential food components but also major allergens. Reducing protein allergenicity while preserving its nutritional value and technofunctional properties has always been the goal of the food industry. Ultrasound (US) is a green processing method for modifying proteins.
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