Anti-allergic contact dermatitis effect of food components - Jung, Sung Kuen;Choi, Dae Woon;Shon, Dong-Hwa
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Allergic contact dermatitis (ACD) arises from a delayed type IV hypersensitivity response and is one of the most common skin diseases, affecting 15-20% of the general population worldwide. Although the pharmacological agents cortisol, prednisolone, and dexamethasone are used for the treatment of allergies, inflammation, and autoimmune disorders, the side effects of these drugs have driven attempts to develop more effective immune modulating agents. Although the consumption of natural foods has been linked to the prevention or alleviation of abnormal immune responses to foreign pathogens and…mehr

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Produktbeschreibung
Allergic contact dermatitis (ACD) arises from a delayed type IV hypersensitivity response and is one of the most common skin diseases, affecting 15-20% of the general population worldwide. Although the pharmacological agents cortisol, prednisolone, and dexamethasone are used for the treatment of allergies, inflammation, and autoimmune disorders, the side effects of these drugs have driven attempts to develop more effective immune modulating agents. Although the consumption of natural foods has been linked to the prevention or alleviation of abnormal immune responses to foreign pathogens and products, including hapten compounds, from a functional food perspective, evidence for the preventive effects of natural compounds against ACD is necessary before such materials can be used in pharmaceutical preparations.
Autorenporträt
Dr. Jung completed his Ph.D In Food Science and Biotechnology, College of Agriculture and Life Sciences, Seoul national University, Korea. He is currently working as Senior Researcher, Division of Metabolism and Functionality Research, Korea Food Research Insitute, Korea.