New ingredient can lessen allergic reactions
date:May 22, 2014
In a step toward reducing the risk associated with peanut products, a team of scientists from North Carolina State Universitys Plants for Human Health Institute has developed a food ingredient from peanut flour and cranberry extracts, among other plants, that they say has the potential to lessen the life-threatening allergic reactions brought on by peanut consumption.

Such a product might one day help people with allergies to develop a tolerance for peanuts, according to Dr. Mary Ann Lila, a le
1/8 next page prev page home page last page
go back |  refresh |  WAP home |  Web page version  | login
07/11 15:49