A case of allergy to Silybum marianum (milk thistle) and Eragrostis tef (teff)

Wojas, Oksana; Krzych‐Fałta, Edyta; Samel-Kowalik, Piotr; Żalikowska-Gardocka, Marta; Majsiak, Emilia; Mari, Adriano; Samoliński, B

doi:10.1186/s13223-020-00421-5

Cited by 8 publications

(3 citation statements)

References 12 publications

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“…In addition, food allergies may develop through inhalation exposure. Smeekens et al used a murine model to demonstrate sensitization to inhaled peanut allergens pointing to the significant role of house dust components as the adjuvant in allergy induction [12]. A case of inhalation allergy to milk thistle in a patient who had never eaten the plant in the past was also presented by our study team [13].…”

Section: Discussionmentioning

confidence: 84%

Reactivity of nasal cavity mucosa in the nasal cow’s milk allergen provocation test

Krzych‐Fałta¹,

Wojas²,

Namysłowski³

et al. 2023

pdia

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Introduction:The nasal allergen provocation test plays an important role in differential diagnostics of rhinitis. Due to its informative potential, the test is also becoming increasingly used in other areas of diagnostics, including the diagnostics of food allergies. Aim: To assess the reactivity of nasal mucosa to the cow's milk protein allergens (as being widely used in powdered form in the food industry). Material and methods:The study material consisted of a group of 31 healthy subjects not sensitized to environmental allergens including cow's milk protein allergens. The study method involved an incremental nasal provocation test with cow's milk protein evaluated using the visual analog scale and acoustic rhinometry. Results: A total of 29 out of 31 volunteers presented with a significant decrease in nasal patency (control solution: 1.112 ±0.161 vs. local allergen application 1.005 ±0.157; p < 0.004) as measured by acoustic rhinometry following the allergen dose of 12.5 µg. Slight changes in complaints were observed using the visual analog scale. Exposure to the widespread food allergens (including powdered cow's milk allergens) presents a potential risk of positive response in non-sensitized individuals. Conclusions: Further studies on dose standardization are necessary in the study area.

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Section: Discussionmentioning

confidence: 84%

Reactivity of nasal cavity mucosa in the nasal cow’s milk allergen provocation test

Krzych‐Fałta¹,

Wojas²,

Namysłowski³

et al. 2023

pdia

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“…Generally, the treatment with MT-derived preparations has been recognized as being safe and well-tolerated in recommended doses and specified conditions of use, with a low incidence of adverse effects when compared to placebo [ 3 , 6 , 34 , 34 ]. An exceptional case of allergic reactions was reported involving inhalation exposure at high doses of ground milk thistle [ 86 ]. Drug interactions are low [ 48 ]; only in some circumstances may hepatic metabolism be altered as a result of increased toxicity of certain drugs when co-administrated with silymarin [ 87 ].…”

Section: Efficacy and Safety Use Of Milk Thistle-supplementsmentioning

confidence: 99%

Detecting and Profiling of Milk Thistle Metabolites in Food Supplements: A Safety-Oriented Approach by Advanced Analytics

Raclariu-Manolică

Socaciu

2023

Metabolites

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Milk thistle (Silybum marianum (L.) Gaertn.) is among the top-selling botanicals used as a supportive treatment for liver diseases. Silymarin, a mixture of unique flavonolignan metabolites, is the main bioactive component of milk thistle. The biological activities of silymarin have been well described in the literature, and its use is considered safe and well-tolerated in appropriate doses. However, commercial preparations do not always contain the recommended concentrations of silymarin, failing to provide the expected therapeutic effect. While the poor quality of raw material may explain the low concentrations of silymarin, its deliberate removal is suspected to be an adulteration. Toxic contaminants and foreign matters were also detected in milk thistle preparations, raising serious health concerns. Standard methods for determination of silymarin components include thin-layer chromatography (TLC), high-performance thin-layer chromatography (HPTLC), and high-performance liquid chromatography (HPLC) with various detectors, but nuclear magnetic resonance (NMR) and ultra-high-performance liquid chromatography (UHPLC) have also been applied. This review surveys the extraction techniques of main milk thistle metabolites and the quality, efficacy, and safety of the derived food supplements. Advanced analytical authentication approaches are discussed with a focus on DNA barcoding and metabarcoding to complement orthogonal chemical characterization and fingerprinting of herbal products.

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“…As of writing, there is only one reported case of allergic reaction from teff flakes ingestion with symptoms including itching and burning of mouth, swelling of tongue, difficulty in swallowing, rapid increase in pulse and a feeling of anxiety. The allergy was suspected of having developed in the gastrointestinal route during teff flour and flakes sampling in the plant (Wojas et al, 2020).…”

Section: Allergensmentioning

confidence: 99%

Teff (Eragrostis tef) processing, utilization and future opportunities: a review

Barretto

Buenavista

Rivera

et al. 2020

Int J of Food Sci Tech

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The demand for food production has been constantly increasing due to rising population. In developed countries, for example, the emergence of regional production of old grains that are rarely utilized, along with the production of commonly consumed grains, has gained importance in recent years. These grains, known collectively as ancient or heirloom grains, have offered both farmers and consumers novel ways of cultivation and products with interesting taste, characteristics and nutritional value. Among the 30 000 plant species known, only five cereals currently provide more than 50% of the world's energy intakebread wheat (Triticum aestivum), rice (Oryza sativa), sorghum (Sorghum bicolor), millets (Panicum sp.) and maize (Zea mays). The excessive utilization of these selected species has a great potential to cause genetic losses and difficulty in bridging future agricultural demands. Teff (Eragrostis tef), an ancient grain extensively cultivated in countries like Eritrea and Ethiopia, provides promising alternatives for new food uses since its nutritional value is significantly higher than most others cereal grains. The absence of gluten allows flexibility in food utilization since it can be directly substituted to gluten-containing products. The grain also offers an excellent balance of essential amino acids and minerals, which can fulfil the recommended daily intake and eliminates the need for fortification and enrichment. This review provides a general overview of the physical properties and nutritional composition of teff grains related to processing and applications in the food and feed industries. The current status of teff utilization, as well as the challenges in production and commercialization, and future opportunities is presented and discussed.

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A case of allergy to Silybum marianum (milk thistle) and Eragrostis tef (teff)

Cited by 8 publications

References 12 publications

Reactivity of nasal cavity mucosa in the nasal cow’s milk allergen provocation test

Reactivity of nasal cavity mucosa in the nasal cow’s milk allergen provocation test

Detecting and Profiling of Milk Thistle Metabolites in Food Supplements: A Safety-Oriented Approach by Advanced Analytics

Teff (Eragrostis tef) processing, utilization and future opportunities: a review

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