date:May 16, 2014
e severe side effects. Lila's team set out to design a new type of flour that could help control food allergies without causing dangerous side effects.
They turned to plant polyphenols, which have shown promise as compounds that can dampen allergic reactions. The scientists developed a modified flour powder in which cranberry polyphenols were bound to peanut proteins. With this extra cargo, the peanut-containing powder triggered the beneficial desensitization reactions, without provoking harmfu