Abstract
Recently, the increase of the number of allergy patients and the degree of severity of allergy symptom have been a heavy social problem. To prevent development and relieve symptom of allergy using antiallergic effects of diet taken everyday is expected. We paid attention to flavones which exist in diverse plants and were reported of their anti-inflammatory functions, above all, chrysin and apigenin and have studied antiallergic effects and mechanisms of these flavonoids. As a result, we demonstrated that flavones suppress the expression of high-affinity IgE receptor FcεRI in basophols and suppress IgE class switching through inhibiting interleukin 4 signaling in B cells. Furthermore, we discovered that dietary flavones reduce allergen-specific IgE levels in sera and ameliorate atopic dermatitis symptoms.
