Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Flavonoids are a diverse group of plant compounds found in many fruits, vegetables, and herbs. There is emerging scientific interest in flavonoids for their potential to modulate immune responses and reduce inflammation, which are relevant to allergic reactions, including food allergies. Laboratory studies and animal models have shown that certain flavonoids—such as quercetin, catechins, and hesperidin—can inhibit the release of histamine and other inflammatory mediators from mast cells and basophils. These mechanisms suggest a possible benefit in mitigating allergic responses.

However, robust human clinical trials specifically evaluating flavonoid mixtures for the prevention or treatment of food allergies are limited. Most existing human evidence comes from small studies or observational data, often focusing on single flavonoids rather than mixtures. Some studies suggest that higher dietary intake of flavonoids may be associated with a lower incidence of allergic diseases, but causality and effectiveness in active treatment remain unproven.

Overall, while there is a scientific rationale and some preliminary evidence for the use of flavonoids in supporting the management of allergies, especially due to their anti-inflammatory and mast cell-stabilizing properties, the current level of evidence for their efficacy in treating food allergies is modest and largely preclinical. More rigorous clinical trials are needed to establish their therapeutic role, appropriate dosages, and safety in this context.

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