Fruit enzyme affects allergen
The enzyme that turns apples and other fruits brown when sliced also helps to reduce a peanut’s allergenic potency, according to scientists at the U.S. Dept. of Agriculture’s Agricultural Research Service. Nut allergies can be life threatening, causing anaphylactic shock or death in people who are highly sensitive, so ARS scientists have been working on discovering or developing a safer peanut.

When apples and some other fruits are sliced, the action releases the enz…

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