food allergies are autoimmune responses to which specific type of nutrient
Food allergy Common foods involved include cow's milk, peanuts, eggs, shellfish, fish, tree nuts, soy, wheat, rice, and fruit.[1][2][4] The common allergies vary depending on the country.[1] Risk factors include a family history of allergies, vitamin D deficiency, obesity, and high levels of cleanliness.[1][2] Allergies occur when immunoglobulin E (IgE), part of the body's immune system, binds to food molecules.[1] A protein in the food is usually the problem.[2] This triggers the release of inflammatory chemicals such as histamine.[1] Diagnosis is usually based on a medical history, elimination diet, skin prick test, blood tests for food-specific IgE antibodies, or oral food challenge.[1][2]
Small intestine Food from the stomach is allowed into the duodenum through the pylorus by a muscle called the pyloric sphincter.
Antigen Antigen presenting cells present antigens in the form of peptides on histocompatibility molecules. The T cell/T lymphocyte (a subtype of white blood cell), of the adaptive immune system, selectively recognize the antigens. Depending on the antigen and the type of the histocompatibility molecule, different types of T cells will be activated. For T-Cell Receptor (TCR) recognition, the peptide must be processed into small fragments inside the cell and presented by a major histocompatibility complex (MHC).[5] The antigen cannot elicit the immune response without the help of an immunologic adjuvant.[3] Similarly, the adjuvant component of vaccines plays an essential role in the activation of the innate immune system.[6][7]
Seed Seeds are the product of the ripened ovule, after fertilization by pollen and some growth within the mother plant. The embryo is developed from the zygote and the seed coat from the integuments of the ovule.