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Black olive (f342)

1594
1150.001092.00 ₴
Available

The olive tree, native to the Mediterranean, has been used by humans for over 5000 years. The olive fruit is an important agricultural and dietary resource, especially in Mediterranean countries. Food allergy to olive fruits is rare, but there is an allergen component Ole e13 – a thaumatin-like protein that can cause sensitization.

The olive tree (Oleaceae) is a valuable agricultural resource widely used for oil and fruit production. The allergen component Ole e13 causes sensitization in some patients, especially after immunotherapy with olive pollen. Detecting this allergen helps accurately diagnose allergic reactions and adjust treatment.

  • Diagnosis of allergic reactions to olive fruits.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring therapy effectiveness.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment 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 – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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