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Why Oats Are Safe and Healthy for Celiac Disease Patients
The water-insoluble storage proteins of cereals (prolamins) are called “gluten” in wheat, barley, and rye, and “avenins” in oat. Gluten can provoke celiac disease (CD) in genetically susceptible individuals (those with human leukocyte antigen (HLA)-DQ2 or HLA-DQ8 serotypes). Avenins are present at a...
Gorde:
| Argitaratua izan da: | Med Sci (Basel) |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5635790/ https://ncbi.nlm.nih.gov/pubmed/29083384 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/medsci4040021 |
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