date:May 22, 2014
ther plant extracts to animal and clinical trials in the future.
This is an exciting discovery, and well know a lot more about efficacy once clinical trials are done with peanut-allergic individuals, said Lila. We feel confident that the polyphenolic plant compounds make the peanut flour more hypoallergenic by masking or changing the allergy-inducing proteins, which is very promising.
Lila and her team plan to expand their work and create hypoallergenic food ingredients for other food allergie