Black pepper (f280)1018
Black pepper is a spice obtained from the unripe fruits of a perennial climbing vine of the Piper genus, which grows in tropical and subtropical regions. Known since 1000 BC, black pepper is used as a seasoning in almost all world cuisines and also has therapeutic properties, including appetite stimulation and nausea relief. Essential oils of black pepper are used in medical preparations for parasite removal. There is a cross-allergic reaction between black pepper and some pollens and food products.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative allergen determination.
- Diagnosis of allergic reactions to black pepper.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours.
Black pepper contains piperine – the compound responsible for its spiciness, as well as essential oils that provide aroma. Allergic reactions to black pepper are rare and often associated with cross-reactivity with pollen and other food allergens. The test helps to detect sensitization early, avoid complications, and adjust treatment.