Oregano (f283)1583
Oregano is a perennial aromatic plant widely used as a spice in Mediterranean cuisine, particularly in Turkish, Greek, and Italian dishes. Food allergic reactions to oregano are extremely rare. Possible allergy symptoms include itching, swelling of the lips and tongue, and difficulty breathing. Contact allergic reactions may occur in sensitized individuals.
Oregano belongs to the Lamiaceae family, which also includes basil, marjoram, mint, sage, and lavender. The plant has antibiotic and antioxidant properties and is widely used in cooking and traditional medicine. Allergic reactions to oregano are very rare; however, cross-reactivity with other Lamiaceae family plants such as thyme, marjoram, and basil is possible.
- Diagnosis of allergic reactions to oregano.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
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.