Quenching effect

In chemistry, "quenching" is the rapid stopping of a chemical reaction at a certain point in time. This is usually done by adding another reaction partner. In the figurative allergological sense, the "quenching effect" is understood as the elimination of an allergenic effect by a second substance. If, in addition to the sensitizing substance, the allergen, a second compound is present in the mixture or in the solution, the allergenic effect of the sensitizer (e.g. cinnamic aldehyde, citral) can be cancelled or reduced by the second substance (e.g. eugenol, limonene).

1. Ognjenović J et al (2014) Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white. Food Chem 164:36-43.
2. Vesic J et al (2015) Complexes of green tea polyphenol, epigalocatechin-3-gallate, and 2S albumins of peanut. Food Chem 185:309-317.
3. Zhao L et al (20139 Green tea catechins quench the fluorescence of bacteria-conjugated Alexa fluor dyes. Inflammation Allergy Drug Targets 12:308-314.