Green pepper (f263)1582
Green pepper is harvested when the berries are still unripe, giving it a fresh, slightly fruity taste and a milder flavor compared to white and black pepper. This pepper has a distinctive herbal aroma, making it ideal for seasoning fruits and desserts. Green pepper and similar hot spices were first brought to Europe by Christopher Columbus in 1492.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
- Diagnosis of allergic reactions.
- Assessment of sensitization level and allergy risk.
- Monitoring therapy effectiveness.
- 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.
Allergy to green pepper is rare, but in sensitive individuals it can cause symptoms ranging from mild to moderate, including tingling in the mouth, swelling, abdominal pain, nausea, diarrhea, itching, hives, breathing difficulties, and others. In severe cases, anaphylaxis may develop – a life-threatening reaction requiring immediate medical attention.