Page last updated: 2024-10-21

mercaptoethanol and Food Hypersensitivity

mercaptoethanol has been researched along with Food Hypersensitivity in 2 studies

Mercaptoethanol: A water-soluble thiol derived from hydrogen sulfide and ethanol. It is used as a reducing agent for disulfide bonds and to protect sulfhydryl groups from oxidation.

Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.

Research

Studies (2)

TimeframeStudies, this research(%)All Research%
pre-19902 (100.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's0 (0.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Strannegård, O1
Yurchision, A1
Elsayed, S1
Aas, K1

Other Studies

2 other studies available for mercaptoethanol and Food Hypersensitivity

ArticleYear
Formation of agglutinating and reaginic antibodies in rabbits following oral administration of soluble and particulate antigens.
    International archives of allergy and applied immunology, 1969, Volume: 35, Issue:6

    Topics: Animals; Antibodies; Antibody Formation; Antigens; Cellulose; Centrifugation, Density Gradient; Chro

1969
Characterization of a major allergen (cod). Observations on effect of denaturation on the allergenic activity.
    The Journal of allergy, 1971, Volume: 47, Issue:5

    Topics: Albumins; Alkylation; Allergens; Amino Acid Sequence; Animals; Electrophoresis, Disc; Fishes; Food H

1971