Search PubMedSearch

PubMed · 2302865

Patch tests with some spices.

Abstract

Experience is necessary to use commercially available spices and seasonings for patch testing. This experience is easily obtained by composing your own series of locally important flavorings and by using this series to assess the irritant potency. In our patients, not many strong irritation reactions were elicited. Only 100 per cent garlic powder was obviously too irritant, whereas 25 per cent in petrolatum might be too low to detect allergy. Positive reactions to unknown spices need to be checked in controls; this is important when patch tests are done with spices brought in by the patient. A positive patch-test reaction to a fragrance or perfume indicator in housewives, cooks, and confectioners with hand eczema is an indication to perform patch tests with spices because of the relation between spices and fragrances.

Explore related subjects

Keep this discovery

Explore connections, maps & timelines

BibTeXRIS

D P Bruynzeel, R L Prevoo. 1990. Patch tests with some spices.. https://pubmed.ncbi.nlm.nih.gov/2302865/

Cite the original work for its findings. Save a collection to share your selection of sources.

KEEP EXPLORING

Related citations

[Electron spin resonance spectroscopy as probes for spices. Detection of treatment with ionizing radiation].

Detection of irradiated spices by electron spin resonance (ESR) measurements was not successful in the past because a central line of unknown origin was detected in the ESR-spectra of both irradiated and unirradiated samples. Identification of irradiated samples by measuring the increase of intensity of this signal after irradiation is limited because the signal intensity decreases over a period of some weeks of storage and reaches the range of unirradiated samples. By changing the measurement conditions (low microwave power) we could detect two additional lines on both sides of the main signal. This line pair appears only in the spectra of irradiated spices. A similar line pair was found in the spectra of irradiated nutshells and possibly derives from cellulose radicals in the sample. For some spices, especially paprika, the identification of irradiated samples by detecting these additional lines was possible even after relatively long periods of storage.

Condiments