Figure 2From: Evaluation of the sensitization rates and identification of IgE-binding components in wild and genetically modified potatoes in patients with allergic disordersPercent inhibition of IgE-ELISA by the addition of: extract from wild-type potato (●), GM potato extract (○), and Dermatophagoides pteronyssinus (◆). Sera from patients sensitized to potatoes were used. A: wild-type potato; B: GM potato.Back to article page