Technical Abstract: We had tried to evaluate antibody production against food allergens in mouse models. Some food allergens, which were beta-lactoglobulin, ovalbumin, and peanut allergen Ara h 1, were used as immunoges in this experiment. Under the same conditions these allergens were immunized as emulsion with freunds’s incomplete adjuvant into normal strain mice. Fourteen days after the first immunization, the mouse serum was collected, and antibody titers against each immunogen was measured with enzyme-linked immunosorbent assay (ELISA). Total antibody titer on beta-lactoglobulin was the highest, followed by ovalbumin, and lastly, Ara h 1. All of the subclasses of IgG1, IgG2a and IgG3, antibody titers against beta-lactoglobulin were significantly higher than that of Ara h 1. IgE titers against Ara h 1, was however, significantly higher than those of beta-lactogloublin and ovalbumin. Furthermore, we tried to examine the effect of flavonoids on increase in vascular permeability induced by food allergens. Simultaneous injection of flavonoid into the mouse skin with allergen partially inhibited the increase of vascular permeability by antigen. These results suggest that peanut allergen Ara h 1 is more likely to induce IgE antibody than the other allergens, and that vegetable flavonoids may have an inhibitory activity on vascular permeability increase in mouse skin, which leads to atopic dermatitis.