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Type I allergies, such as asthma, atopic dermatitis, hay fever, and food allergies, are increasing worldwide because of lifestyle changes. These allergies develop through sensitization, wherein dendritic cells induce type 2 helper T (Th2) differentiation and immunoglobulin E (IgE) production, and re-exposure, in which allergen cross-linking of IgE on mast cells triggers degranulation and the release of chemical mediators. Recent studies have highlighted food-derived compounds as promising anti-allergic agents. Polyphenols suppress IgE production, high-affinity IgE receptor (FcεRI) expression, and degranulation. Probiotics modulate intestinal immune function and Th1/Th2 balance, thereby reducing allergic sensitization. In addition, n-3 polyunsaturated fatty acids regulate the biosynthesis of leukotrienes. Human studies have supported the efficacy of several dietary factors in alleviating allergic symptoms. Thus, functional food and nutritional interventions may provide practical and safe strategies for the prevention and management of allergies.

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Functional Modulation of Allergic Responses by Food-Derived Bioactive Compounds

  • 章节

  • 发表日期：

    2026年

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  • Mikako Takasugi,
  • Hirofumi Arai

摘要

Type I allergies, such as asthma, atopic dermatitis, hay fever, and food allergies, are increasing worldwide because of lifestyle changes. These allergies develop through sensitization, wherein dendritic cells induce type 2 helper T (Th2) differentiation and immunoglobulin E (IgE) production, and re-exposure, in which allergen cross-linking of IgE on mast cells triggers degranulation and the release of chemical mediators. Recent studies have highlighted food-derived compounds as promising anti-allergic agents. Polyphenols suppress IgE production, high-affinity IgE receptor (FcεRI) expression, and degranulation. Probiotics modulate intestinal immune function and Th1/Th2 balance, thereby reducing allergic sensitization. In addition, n-3 polyunsaturated fatty acids regulate the biosynthesis of leukotrienes. Human studies have supported the efficacy of several dietary factors in alleviating allergic symptoms. Thus, functional food and nutritional interventions may provide practical and safe strategies for the prevention and management of allergies.