Cinnamon (f220)0515
1150.00
Available
True cinnamon is the dried or ground inner bark of the Cinnamomum zeylanicum tree, used as a spice, in perfumes, and fragrances for over 5000 years. It originates from Sri Lanka and differs from the closely related cassia (Chinese cinnamon), which has a sharper and coarser taste and is the main source of cinnamon oil.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
- Diagnosis of allergic reactions to cinnamon.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment 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 fasting.
There is extensive cross-reactivity among different types of cinnamon, although the difference between true cinnamon and Chinese cassia in the allergic context is still under study. Cinnamon allergy is often found in patients allergic to Peruvian balsam, despite no established cross-reactivity.