#allergen

• Allergen — A substance of organic or inorganic nature (antigen) capable of inducing a hypersensitivity reaction or an exaggerated immune response (allergy) in previously sensitized organisms. Among the most common allergens are pollen, dust mites, molds, certain foods (peanuts, milk, shellfish), some medications, or insect venom.
• Allergenic — Possessing the properties or structural capacity to act as an allergen; causing or tending to trigger an allergic reaction in genetically predisposed or sensitized organisms. The term qualifies foods, cosmetics, textiles, or environmental settings based on their potential to induce hypersensitivity.
• Anallergic — Not causing or triggering allergic reactions; structurally characterized by the total absence of allergenic potential. The term applies to cosmetic products, synthetic textiles, medical materials, or advanced hypoallergenic food formulas specifically designed to be perfectly tolerated by individuals with severe cutaneous or immune hypersensitivity.
• Peanut — An annual herbaceous plant in the Fabaceae family, commonly known as the groundnut or peanut, cultivated worldwide in warm zones for its underground woody pods. The fruit (peanut) contains seeds exceptionally rich in fatty vegetable oils and proteins, holding massive economic importance in the agri-food industry, for peanut butter manufacturing, refined oil extraction, baking, and direct snacking.
• Astmogenic — Generating, causing, triggering, or favoring the onset of bronchial asthma attacks or asthma-like symptoms; a factor, physical, chemical, or biological agent with obstructive potential on the upper and lower airways. In a clinical context, the term describes irritating substances, allergens (such as pollen or dust mites), or climatic conditions capable of inducing bronchial hyperresponsiveness in genetically predisposed individuals.