Chili pepper (f279)0705
Chili pepper (C. frutescens) is a hot pepper from the nightshade family, used as a spice in many world cuisines. It is cultivated in tropical regions such as China, Malaysia, Mexico, Spain, and others. It contains capsaicinoids responsible for the spicy taste, as well as being rich in antioxidants, vitamins, and flavonoids. Chili pepper fruits are used not only as a seasoning but also in traditional medicine for treating various conditions.
Chili pepper is widely used in cooking as a spicy seasoning. Capsaicin, the main active component, is also used medically to treat neuralgia and arthritis. Testing for sensitization to chili pepper helps identify allergic reactions that may be associated with cross-reactivity with other plants of the nightshade family and latex-fruit syndrome. Detecting sensitization allows timely adjustment of diet and therapy, reducing the risk of complications and improving the patient’s quality of life.
- Diagnosis of allergic reactions to chili pepper.
- Assessment of sensitization level and risk of allergic manifestations.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP) – quantitative determination of sensitization to chili pepper allergen.
Please note that the research method and reference values may vary depending on the equipment and test systems used.
- Blood sampling in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- No smoking 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 fasting.