According to the World Allergy Organization, 2.5% of the general population experience food allergies (FA). An investigation of FA conducted in the United States found an incidence of 8% in children, with an estimated annual cost of 24.8 trillion dollars. 1,2 Allergen avoidance and symptomatic treatment are common among patients with allergies. Some of the medications currently used to treat allergic disorders may have adverse effects. To prevent or treat food allergies, new and safe functional components that are easily accessible should be developed as an alternative to synthetic drugs. Polyphenols are widely distributed throughout the vegetable kingdom and exert a protective effect against a variety of environmental stressors (e.g. ultraviolet radiation, free radicals and temperatures). 3 Figure 1 shows the structure of the classic polyphenols. F I G U R E 1 Structure of common polyphenols and foods list. The 2D (right) and 3D (left) structures of the six common polyphenols used in these studies are listed. (A) epigallocatechin gallate, (B) quercetin, (C) chlorogenic acid, (D) caffeic acid, (E) catechin and (F) rutin. The list of polyphenol-rich foods and their corresponding total contents of polyphenols is at the bottom of the figure, while the graphical arrangement depends on the polyphenol content. The total polyphenols content, which is indicated by the food's fresh weight, is directly correlated with the colour area.

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Though derived from allergic food, oligopeptide products have low allergenicity and may be exempted from allergen labeling if the industrial production conditions are well controlled.