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The pervasiveness of food allergy and associated anaphylactic reactions are proliferating consecutively and the absence of a proper treatment adds to it. Food, both animal as well as plant derived, are presented as the major risk factors. There are several pathways deduced in favour of the food-induced anaphylaxis, ultimately leading to the activation of T-cells. One of the efficient way to solve this issue is allergen immunotherapy that involves the administration of small doses of modified allergen content and increasing the dose geometrically until tolerant level is achieved. The present treatment includes the symptomatic treatment just though a perpetual fix can be accomplished through the immunotherapy. It focus on the development of innate and adaptive immunity and further acts as a shield to prevent recurrent episodes of anaphylaxis. Specific allergen induced immunotherapy can induce a response that can benefit up to a period of 3 years even after discontinuation of the therapy.  Persistent advancement of immunology and bioengineering improves understanding diagnostics. Oral and subcutaneous routes are mostly exploited for the allergen immunotherapy. There is also a need to shed more light on the availability of a standardized allergen extract for the specific treatment of food allergy. Additional research on possible pathogenesis/ pathways and newer route of administration can lead to more safe and efficient treatment methodology.

Pain is an perception alone which does not require cortex. A lot of research is going on worldwide towards finding analgesic agents from the natural sources. The main aim of the present study was to investigate analgesic activity of petroleum ether, chloroform and methanol extracts (100 mg/kg, 200 mg/kg) of Pterospermum canescens, Roxb., (Sterculiaceae-leaf, stem and stem bark) andwas carried out by eddy's hot plate method using Indomethacin as standard (10 µg/kg). This present investigation revealsthat the methanol leaf and stem bark extracts were exhibited significant (P < 0.05) increase in animal reaction time to heat stimulus that at 200 mg/kg in experimental animals.