Paprika (f218)1581
Paprika (C. annuum) – sweet pepper used as a vegetable with a mild sweet flavor. It is consumed raw or cooked, as well as a seasoning in Latin American and Eastern dishes. It differs from hot pepper (C. frutescens).
Paprika is a source of dietary antioxidants, flavonoids, carotenoids, vitamin A, ascorbic acid, and tocopherols, as well as pungent capsaicinoids. It is used as an herbal remedy for pain and other conditions. There is cross-reactivity with other plants of the nightshade family, as well as with latex (latex-fruit syndrome), which is important to consider in allergy diagnosis.
- Diagnosis of allergic reactions to paprika.
- Assessment of sensitization level and risk of allergic reactions.
- Monitoring the effectiveness of therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay/ImmunoCAP) – quantitative determination of sensitization.
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.