Page last updated: 2024-10-16

acetaldehyde and Allergy, Food

acetaldehyde has been researched along with Allergy, Food in 2 studies

Acetaldehyde: A colorless, flammable liquid used in the manufacture of acetic acid, perfumes, and flavors. It is also an intermediate in the metabolism of alcohol. It has a general narcotic action and also causes irritation of mucous membranes. Large doses may cause death from respiratory paralysis.
acetaldehyde : The aldehyde formed from acetic acid by reduction of the carboxy group. It is the most abundant carcinogen in tobacco smoke.
aldehyde : A compound RC(=O)H, in which a carbonyl group is bonded to one hydrogen atom and to one R group.
acetyl group : A group, formally derived from acetic acid by dehydroxylation, which is fundamental to the biochemistry of all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats.

Research

Studies (2)

TimeframeStudies, this research(%)All Research%
pre-19901 (50.00)18.7374
1990's0 (0.00)18.2507
2000's1 (50.00)29.6817
2010's0 (0.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Ehlers, I1
Hipler, UC1
Zuberbier, T1
Worm, M1

Other Studies

2 other studies available for acetaldehyde and Allergy, Food

ArticleYear
Ethanol as a cause of hypersensitivity reactions to alcoholic beverages.
    Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 2002, Volume: 32, Issue:8

    Topics: Acetaldehyde; Adult; Alcoholic Beverages; Allergens; Anaphylaxis; Basophils; Double-Blind Method; Et

2002
Substances other than ethyl alcohol in alcoholic beverages.
    The Journal of asthma research, 1968, Volume: 6, Issue:1

    Topics: Acetaldehyde; Acetates; Alcoholic Beverages; Alcohols; Food Hypersensitivity; Formates; Humans

1968