Curcumin in Stevens-Johnsons Syndrome: Culprit or Bystander?

Irani, Carla; Haddad, F.; Maalouly, G.; Nemnoum, R.

doi:10.1097/wox.0b013e31819f20d4

Cited by 1 publication

(3 citation statements)

References 6 publications

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“…Currently, no cases of allergy have been described in which an allergy to this dye has been unequivocally confirmed. Irani et al [102] in a letter to the editor described an interesting case of Stevens-Johnson syndrome (SJS) in a 50-year-old woman, which probably developed after repeated intake of curcumin. Laboratory studies showed normal hemoglobin, white blood cell count, and platelets.…”

Section: Curcuminmentioning

confidence: 99%

“…She was discharged after clinical remission on oral prednisone tapered and antihistamines. According to Irani et al [102] the proapoptotic and antiproliferative properties of curcumin [103] may hypothetically facilitate or even cause the onset of SJS, a mast-cell-independent allergic reaction. This hypothesis formulated by Irani et al [102] seems to be contradicted by the results of the experiment reported by Ceylan et al [104].…”

Section: Curcuminmentioning

confidence: 99%

“…According to Irani et al [102] the proapoptotic and antiproliferative properties of curcumin [103] may hypothetically facilitate or even cause the onset of SJS, a mast-cell-independent allergic reaction. This hypothesis formulated by Irani et al [102] seems to be contradicted by the results of the experiment reported by Ceylan et al [104]. Ceylan et al [104] in their experiment examined the effect of curcumin on the viability and proliferation of nasal epithelial cells.…”

Section: Curcuminmentioning

confidence: 99%

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Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?

Lis

Bartuzi

2023

Antioxidants

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Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storage. Loss of natural color (e.g., graying) often reduces the appeal of a product to consumers. To increase the aesthetic value of food, natural or synthetic dyes are added to it. Interestingly, the use of food coloring to enhance food attractiveness and appetizing appearance has been practiced since antiquity. Food coloring can also cause certain health effects, both negative and positive. Dyes added to food, both natural and synthetic, are primarily chemical substances that may not be neutral to the body. Some of these substances have strong antioxidant properties. Thanks to this activity, they can also perform important pro-health functions, including antiallergic ones. On the other hand, as foreign substances, they can also cause various adverse food reactions, including allergic reactions of varying severity and anaphylactic shock. This article discusses food dyes of plant origins with antioxidant properties (anthocyanins, betanins, chlorophylls, carotenoids, and curcumin) and their relationship with allergy, both as sensitizing agents and immunomodulatory agents with potential antiallergic properties.

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Section: Curcuminmentioning

confidence: 99%