Pumpkin-derived enzyme weakens peanut proteins' binding to allergy antibodies in lab tests
Researchers have found that an enzyme derived from the pumpkin-like fruit, figleaf gourd, can weaken the binding between peanut proteins and allergy-causing antibodies. This effect was observed in laboratory tests. The study suggests a potential new approach to managing peanut allergies.
Why it's good news: It could lead to new treatments or therapies that help people with severe peanut allergies.
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