A case of allergy and food sensitivity: the nasunin, natural color of eggplant

Allergies and food sensitivities can both be considered as "adverse reactions individualistic" to food. Are pathological and individual forms because they affect a few individuals in way rather serious; immediate or delayed reactions occur instead with simple effects histamine, or, in severe cases with respiratory and anaphylactic shock The eggplant (Solanum melongena L.) is known to cause food allergies in some Asian countries, but detailed studies on allergies caused by eggplant are lacking, however, it was highlighted the presence of allergens in edible parts of eggplant with preponderance in the peel . The purpose of this study was to propose an extraction method rapid, efficient and cost of natural dye from waste products from the food industry, such as the peels of eggplant, from which it was extracted, isolated and purified the nasunin,a colored molecule in red-fuchsia. Nasusin was tested on 58 patients to evaluate the potential sensitizing effect on the skin. The results demonstrate that allergenic effects are negligible and therefore the nasunin can be used as a colorant in various industrial sectors with a certain safety margin