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gliadin |
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gliadin /gli·a·din/ (-din) a protein present in wheat; it contains the toxic factor associated with celiac disease.
gliadin [glī′ədin] Etymology: Gk, glia, glue a fraction of the gluten protein that is found in wheat and rye and to a lesser extent in barley and oats. Its solubility in diluted alcohol distinguishes it from another grain protein, glutenin. Those with celiac disease are sensitive to this substance, and it is excluded from their diet. See also celiac disease. gliadin (glī´ n a protein substance that is obtained from wheat and rye. Its solubility in diluted alcohol distinguishes gliadin from glutenin. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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IgA antibodies to gliadin and coeliac disease in psoriatic arthritis. The biggest culprits are the casein in dairy products and the gluten or gliadin in wheat, oats, and barley. Corriher explained: When you add water to flour and stir, two proteins in the flour - glutenin and gliadin - grab hold of the water and to each other to form elastic sheets of gluten. |
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