Cabbage, f216

Cabbage, a variety of wild cabbage, is a plant of the Brassicaceae cabbage family, (formerly Cruciferae). Cabbage originated in the Mediterranean and Adriatic regions as a free-leaved wild plant from the leafy wild cabbage/wild mustard. It was domesticated and eventually bred into a variety of forms including cabbage, broccoli, cauliflower, kohlrabi cabbage and Brussels sprouts, all of which remain the same species.

Cabbage leaves are commonly used as a cooked vegetable (often appearing in soups and stews), although shredded leaves can also be eaten in salads, especially with mayonnaise and other ingredients such as coleslaw. The sprouts can also be added to salads. The leaves can be fermented and made into sauerkraut, used as a health food and are said to be good for the digestive system.

Cabbage can sometimes cause food allergy symptoms in sensitized people).
Proteins from these vegetables can cause immediate-type allergies, pollen can cause pollinosis, and skin contact with the isothiocyanates released can cause contact dermatitis.

Determination of specific IgE in human blood to Cabbage, f216, shows the body's reaction to this allergen.

Test method is ImmunoCAP (Immunofluorescence on solid phase).

Units of measurement is kU/l

The sampling biomaterial is venous blood