Síndrome de Down

2'-Fucosyllactose (2'-FL) is a human milk oligosaccharide (HMO) that has demonstrated food allergy protection in preclinical models and clinical studies. Mouse studies show 2'-FL abrogates allergic symptoms and reduces IgE, IL-4, and mast cell protease biomarkers in food allergy. A clinical study confirmed hydrolyzed rice formula with 2'-FL was safe, well-tolerated, and improved symptoms in infants with suspected cow's milk allergy.

ALA (18:3n-3), the plant-derived omega-3 fatty acid, is the dietary precursor to EPA and DHA and contributes to the anti-allergic effects of omega-3 fatty acids. Dietary ALA modifies the omega-6:omega-3 ratio, which has been causally linked to reduced risk of atopic dermatitis and allergic conjunctivitis. A 2005 epidemiological study associated n-3 PUFAs in the diet and red blood cell membranes with reduced allergic sensitization.

AGIQ's parent compound isoquercitrin shows anti-anaphylactic cardiovascular effects in animal models, blunting both hypertensive and hypotensive anaphylactic responses and reducing death rate. Its mast cell-stabilizing and antihistamine properties, well-documented for quercetin, underlie this activity. Human evidence for AGIQ specifically in food allergy or anaphylaxis prevention is not yet established.

Aspergillus-derived enzymes, particularly AN-PEP, degrade gluten immunogenic epitopes before they can trigger an immune response in gluten-sensitive individuals. Clinical evidence shows reduced gluten load in the duodenum, cutting off the substrate for immune activation. Research with incomplete protein digestion shows that high-activity Aspergillus protease formulations can significantly reduce the formation of incompletely digested protein fragments that may contribute to food sensitivities.

B. animalis subsp. lactis strains have been investigated in RCTs for modulation of allergic sensitization and immune tolerance in infants and children at risk of atopy. Multi-strain formulas including B. animalis subsp. lactis improved tolerogenic and inflammatory cytokine profiles in children with atopic dermatitis. The World Allergy Organization acknowledges a role for probiotics in pregnant women at high risk of atopy in children.

Bifidobacterium bifidum is among Bifidobacterium species evaluated in probiotic clinical trials for allergic disease in children, including food allergy and atopic dermatitis. It is cited in systematic reviews as part of probiotic regimens demonstrating reduction of allergic sensitization markers and eczema prevalence. Its immunomodulatory effects include regulation of Th1/Th2 balance.

B. breve has been studied for IgE-mediated allergic responses including atopic dermatitis (a condition closely linked to food sensitization). In a small RCT, B. breve strain YY significantly improved objective severity scores of atopic dermatitis in adult patients compared to placebo. Animal and in vitro studies show B. breve can suppress allergic Th2 immune responses relevant to food-induced allergy.

Bifidobacterium infantis is a predominant strain in healthy breastfed infant gut microbiota and has been studied for its role in preventing food allergy and allergic sensitization. Observational studies link reduced B. infantis abundance to increased food allergy risk. It is included in probiotic interventions evaluated for prevention of atopic disease linked to food sensitivity.

Bifidobacterium lactis is identified as a histamine-degrading probiotic strain relevant to histamine intolerance and food sensitivity management. It is among the probiotics that can degrade biogenic amines including histamine in the gut. Multiple reviews recognize its role in supporting gut microbiota diversity and reducing food-allergy-related atopic outcomes.

Bifidobacterium longum has been studied in clinical trials for food allergy prevention and management. It is referenced in the ScienceDirect nutraceuticals review as a probiotic with documented benefits in allergic children. It modulates gut microbiota composition, promotes regulatory immune responses, and has been evaluated in combination probiotic formulations for atopic disease linked to food sensitization.

Bromelain, a cysteine protease mixture from pineapple, inhibits allergic sensitization and modulates dendritic cell activity to reduce IgE-mediated responses. Animal studies show it reduces eosinophil infiltration, BAL lymphocytes, and OVA-specific IgE in allergic airway disease models. It is traditionally combined with quercetin to improve bioavailability and address food-related inflammatory responses.

Bovine colostrum contains immunoglobulins (IgG, IgA, IgM), lactoferrin, and growth factors that support mucosal immune function and gut barrier integrity. It has been studied for modulation of immune responses relevant to food sensitivity and allergy. Preliminary evidence suggests thymus-like extract components may normalize immune function relevant to food hypersensitivity, and colostrum's IgG content may support gut mucosal protection against food allergens.

Curcumin inhibits NF-κB/MAPK signaling, enhances gut barrier function, and has demonstrated improvements in allergic rhinitis and dermatitis. It reduces Th2 cytokine production and IgE levels in preclinical allergy models. A 2025 comprehensive review confirmed curcumin's anti-allergic mechanisms and early clinical evidence, though bioavailability remains a challenge.

DHA is an omega-3 fatty acid that directly inhibits IgE production by human B cells via STAT6 and NF-κB pathway interference. Mendelian randomization studies found direct causal association between DHA levels and reduced atopic dermatitis risk. DHA and EPA in vitro demonstrated decreased IgE-pathway signaling in allergy models, supporting its use for food sensitization prevention.

Diamine oxidase (DAO) is the primary enzyme responsible for metabolizing ingested histamine in the gastrointestinal tract. DAO deficiency is the central mechanism of histamine intolerance, a common food sensitivity. An open-label pilot study (NCT03298568) in 28 patients with histamine intolerance found oral DAO supplementation significantly reduced all 22 assessed symptoms. DAO supplementation is the most targeted therapeutic approach for histamine-related food sensitivity.

Fungal-derived DPPIV (from Aspergillus oryzae) is used in supplements to help break down proline-rich peptides in gluten and casein, the dietary proteins most associated with food sensitivities. In vitro studies show that DPPIV combined with aspergillopepsin can detoxify moderate amounts of gluten and reduce immunotoxic peptide content as measured by T-cell proliferation assays. A randomized single-blind crossover trial in non-celiac gluten sensitivity (NCGS) patients found that an enzyme mixture containing peptidase significantly reduced gluten-induced symptom scores versus placebo. However, DPPIV alone has limited efficacy due to its neutral pH optimum and lack of endoprotease activity.

EGCG, the main bioactive catechin in green tea, stabilizes mast cells and attenuates FcεRI signaling, reducing IgE-mediated allergic responses. It inhibits antigen-stimulated mast cell degranulation through 67LR-mediated signaling. A 2025 comprehensive allergy review confirmed EGCG's preclinical anti-allergic evidence including reduction of airway inflammation, though human clinical trial data remain limited.

EPA is an omega-3 fatty acid that inhibits IL-4R/IL-13R signaling in allergic cascades, reducing IgE production, and reduces production of pro-allergic arachidonic acid-derived eicosanoids. In vitro evidence shows EPA decreases IgE-pathway signaling. A 2025 comprehensive allergy review confirmed EPA's Th2 modulation and pro-resolving mediator generation with modest clinical benefits for allergic disease prevention.

Exopeptidases degrade immunogenic dietary peptides before they can trigger immune activation, making them a mechanistic intervention for food-related allergic and sensitivity responses. The immunodominant gluten 33-mer peptide, resistant to standard digestion, serves as a substrate for specific exopeptidase combinations shown in human crossover trials to be significantly degraded. Reduced exopeptidase activity in conditions like celiac disease is associated with greater peptide accumulation and immune stimulation.

Fructooligosaccharides (FOS) are prebiotic fibers that selectively stimulate beneficial gut bacteria relevant to food allergy prevention. Current evidence supports the use of oligosaccharides from breast milk and related prebiotics in the first months of life for preventing atopic dermatitis, food allergy, and asthma. FOS modulates gut microbiota composition to support immune tolerance mechanisms.

Aspergillus-derived fungal proteases, particularly AN-PEP and Aspergillus oryzae/melleus enzyme blends, have demonstrated in clinical trials the ability to degrade immunogenic gluten peptides and reduce associated symptoms in gluten-sensitive individuals. Reduction of intact immunogenic peptide load is the primary mechanistic basis for attenuated allergic/sensitivity responses.

Alpha-galactosidase is clinically relevant to food sensitivities mediated by carbohydrate malabsorption, specifically GOS intolerance—a FODMAP subtype. Evidence from Monash University's RCT (Tuck 2018) demonstrated that alpha-galactosidase taken with high-GOS foods significantly reduces symptoms in GOS-sensitive IBS individuals, providing a pharmacological strategy to improve tolerance to trigger foods without full dietary exclusion.

Ginger bioactives (6-gingerol, 6-shogaol) modulate Th1/Th2 immune balance, inhibit mast cell activity, and reduce oxidative stress relevant to allergic responses. A 2025 authoritative systematic review confirmed early clinical evidence for ginger in allergic rhinitis and asthma. Traditional Ayurvedic and Chinese medicine has long used ginger for respiratory and food-related inflammatory responses.

Green tea, rich in catechins especially EGCG, has preclinical evidence for anti-allergic effects including mast cell stabilization, FcεRI attenuation, and reduction of airway inflammation. A 2023 MDPI Nutrients review identified EGCG/green tea polyphenols as capable of controlling nasal tissue environment and reducing effector immune cell activation in allergic responses. Long traditional use in East Asia for inflammatory and allergic conditions provides additional context.

Sucrose intolerance arising from sucrase-isomaltase deficiency is a clinically recognized food sensitivity, with sucrase-replacing enzyme (sacrosidase, derived from yeast invertase) being the only FDA-approved pharmacological treatment. Clinical trials confirm that oral sacrosidase eliminates gastrointestinal symptoms in approximately 81% of affected patients consuming a normal diet. Sucrose intolerance is underdiagnosed and may underlie a significant proportion of IBS-like presentations.

Lactobacillus acidophilus LB was identified in a 2025 network meta-analysis as the most effective probiotic strain for reducing IgE levels in food-allergic pediatric patients. It is included in multiple systematic reviews evaluating probiotics for food hypersensitivity. It modulates gut immune responses and supports barrier integrity relevant to food sensitivity.

The WGO 2023 guidelines confirm that S. thermophilus and L. bulgaricus improve lactose digestion and reduce lactose intolerance symptoms in controlled studies. L. bulgaricus has also been reported to suppress allergic inflammation, attributed to immunomodulatory effects including EPS-mediated cytokine modulation. Evidence for broader food allergy attenuation is based primarily on in vitro and animal models, with the lactose intolerance link best supported by human trials.

Lactobacillus casei strains have been studied in combination with L. rhamnosus in RCTs for food allergy and atopic dermatitis. A multicenter double-blind placebo-controlled trial found the L. rhamnosus/L. casei combination superior to placebo in reducing atopic dermatitis severity in children with cow's milk protein allergy. L. casei modulates gut barrier integrity and Th2 immune responses relevant to food sensitivities.

L. paracasei strains modulate IgE-mediated allergic responses and have been studied for atopic dermatitis, chronic allergy, and celiac disease autoimmunity. L. paracasei IJH-SONE68 improved chronic allergy status in a 12-week double-blind RCT. Multiple strains reduce serum IgE and Th2 cytokines associated with allergic sensitization.

Lactobacillus plantarum is a histamine-degrading probiotic strain with documented ability to break down biogenic amines relevant to histamine intolerance and food sensitivity. It has been studied in clinical contexts for gut microbiota modulation in allergic disease. Multiple sources cite it as a preferred strain for individuals with histamine intolerance due to its amine oxidase activity.

Lactobacillus reuteri is among probiotic strains studied for atopic disease prevention and food allergy management in infants. It is included in WAO-recommended probiotic interventions for high-risk infants. It modulates gut microbiota composition, enhances regulatory T cell responses, and reduces Th2-driven allergic sensitization relevant to food allergy.

Lactobacillus rhamnosus GG (LGG) is the most studied probiotic strain for food allergy and sensitivity. RCTs show it aids tolerance acquisition in cow's milk protein allergy (CMPA) and reduces atopic dermatitis severity. Combined with peanut oral immunotherapy, it induced sustained unresponsiveness in 82% of peanut-allergic children. Evidence supports strain-specific immune modulation including mast cell inhibition.

Lactoferrin is an iron-binding glycoprotein found in colostrum with immunomodulatory properties relevant to food allergy and gut barrier function. It modulates innate and adaptive immune responses and is studied in combination with colostrum and probiotics for managing food sensitivity. Its mucosal immunoregulatory effects support gut barrier integrity against food antigen translocation.

Nettle (Urtica dioica) extract inhibits key receptors and enzymes associated with allergic reactions, including H1 receptor antagonism, mast cell tryptase inhibition, and COX-1/COX-2 inhibition. A double-blind study found 300 mg freeze-dried nettle rated more effective than placebo by 69% of allergic rhinitis patients. It is recognized as a clinically relevant natural antihistamine for food and environmental allergic responses.

Omega-3 fatty acids modulate Th2 immune responses, promote regulatory T cells, and generate specialized pro-resolving mediators that reduce allergic sensitization. Mendelian randomization studies found higher omega-3 concentrations genetically associated with lower risk of atopic dermatitis and allergic conjunctivitis. DHA and EPA inhibit IgE production by human B cells via STAT6/NFκB pathway interference. Modest clinical benefits are observed particularly in pregnancy and early life for allergy prevention.

PEP enzymes, particularly AN-PEP, degrade the immunogenic, proline-rich gluten peptides that trigger food sensitivity reactions in susceptible individuals, before they reach the small intestine. Randomized clinical trials in healthy volunteers and gluten-sensitive subjects demonstrate significant gluten degradation in the stomach compartment. This mechanism specifically targets the molecular driver of gluten food sensitivity.

Specialized peptidases (prolyl endopeptidase, DPP-IV) have been studied for degrading immunogenic food peptides, particularly proline-rich gluten sequences, that drive allergic and sensitivity reactions. A randomized crossover trial demonstrated that AN-PEP (a fungal prolyl endopeptidase) effectively degraded gluten at mealtime in gluten-sensitive subjects. Evidence is limited to non-celiac gluten sensitivity; celiac disease requires complete avoidance.

Multiple human clinical trials demonstrate that Perilla extract enriched in rosmarinic acid significantly reduces symptoms of seasonal allergic rhinoconjunctivitis and reduces inflammatory cell infiltration. A randomized controlled trial in children with allergic rhinoconjunctivitis confirmed clinically meaningful benefit from a Perilla-containing formulation.

Picroliv from P. kurroa exhibits anti-allergic and anti-anaphylactic activity, inhibiting mast cell activation and PAF-mediated reactions in preclinical studies. Its immunomodulatory activity modulates both humoral and cell-mediated immune pathways relevant to food-allergic responses.

P. umbellatus demonstrates antiallergic effects in preclinical studies, attributed to its polysaccharides and steroid compounds. Two independent 2025 PMC-indexed reviews confirm antiallergic activity as part of the mushroom's established pharmacological profile.

Quercetin is a flavonoid with well-documented mast cell-stabilizing and anti-histamine properties. It inhibits IgE-mediated degranulation, reduces pro-inflammatory cytokines (IL-4, IL-5), and modulates Th1/Th2 immune balance. Two clinical trials using quercetin monotherapy reported symptom reduction and improved quality of life in allergic disease patients. Preclinical evidence also supports its benefit in food allergy models.

Spirulina (Arthrospira platensis) has demonstrated anti-allergic effects in multiple clinical trials, including a double-blind RCT showing it significantly reduced IL-4 levels by 32% in allergic rhinitis patients. A clinical trial of 65 patients found 2g/day of spirulina outperformed cetirizine (10mg) in reducing nasal symptoms. Its C-phycocyanin content drives immunomodulation of IgE-mediated allergy responses.

S. thermophilus produces beta-galactosidase (lactase) that significantly reduces lactose maldigestion, directly addressing lactose sensitivity. Its EPS and immune-modulatory properties have also been studied in atopic contexts. A clinical study in individuals with atopic history consuming S. thermophilus yogurt showed mixed immune parameter results, while its ceramide-restoring topical application showed benefit in atopic dermatitis.

Vitamin C (ascorbic acid) functions as a natural antihistamine by supporting the enzyme diamine oxidase (DAO) which degrades dietary histamine, and by directly reducing circulating histamine levels. A 2018 study found high-dose vitamin C reduced blood histamine levels. It also stabilizes mast cells and reduces oxidative stress that worsens allergic responses. Used at 1–2 g/day for allergy symptom relief.

Vitamin D contributes to immune tolerance and intestinal epithelial barrier integrity relevant to food allergy. Laboratory studies confirm vitamin D modulates food allergy immune regulation; clinical studies link vitamin D deficiency to increased food allergen sensitization and atopic dermatitis severity. It promotes Treg cell activity and mucosal immune tolerance that prevents aberrant allergic sensitization to food antigens.