Peanut allergy is one of the most serious food allergies and can lead to sudden, life-threatening reactions. Researchers from Wroclaw University of Environmental and Life Sciences, in collaboration with Wroclaw Medical University, investigated whether a natural enzyme obtained from figleaf gourd (Cucurbita ficifolia) could reduce recognition of peanut proteins by antibodies involved in allergic reactions.
Pumpkin-derived enzyme weakens peanut proteins' binding to allergy antibodies in lab tests
