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Garlic (f47)

1020
1150.001092.00 ₴
Available

Garlic (Allium sativum) is one of the most common spices worldwide and an important component of traditional medicine. Garlic allergy is rare but can cause a wide range of symptoms: from gastrointestinal disorders to contact dermatitis, urticaria, occupational asthma, or even anaphylaxis. The main allergens are alliinase and diallyl disulfide, which are heat-labile, so thermally processed garlic has lower allergenicity. Cross-reactivity has been identified with other members of the Amaryllidaceae family, such as onion and leek.

Garlic is a known type I allergen and can cause allergic contact dermatitis. Contact allergens such as diallyl disulfide, allicin, and allyl propyl disulfide can cause dermatitis of the fingers. The main allergen alliinase shows cross-reactivity with other plants of the Liliaceae family and grass pollen. Detecting sensitization to garlic aids in the diagnosis and prevention of allergic reactions.

  • Diagnosis of allergic reactions to garlic.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring treatment effectiveness.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination of garlic allergen.

Please note that the research method and reference values may vary depending on the equipment and test systems used.

  • 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 – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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