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  3. Cucumber (f244)

Cucumber (f244)0675

1150.001092.00
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Cucumber is one of the most common vegetables, containing about 96% water. It is used fresh, for preservation, and pickling. It has low calorie content, contains vitamins A and C, and also has natural cosmetic properties. Allergenic components Cuc s2 (profilin) have been identified, which can cause allergic reactions and show cross-reactivity with other cucurbit vegetables.

Cucumber has been cultivated for over 4000 years and is an important food product. The allergenic component Cuc s2 (profilin) can cause cross-allergic reactions with other vegetables of the Cucurbitaceae family, such as melon, watermelon, celery, and carrot. Detecting allergy helps avoid unwanted reactions and adjust treatment.

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

FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of the 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 – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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