バイオプロセシングとバイオテクノロジーのジャーナル

Foods Developed for Patients Suffering with Celiac Disease

Abstract

Davide Rondina

In genetically prone people, the body process of protein and connected proteins triggers an immune mediated disease referred to as Coeliac Disease (CD). Recent medicine studies have shown that one in one hundred individuals worldwide suffer from CD. Such a rate establishes CD collectively of the foremost common food intolerances. Cavity patients feeding wheat or connected proteins like hordeins (barley) or secalins (rye) bear a medical specialty response, localized within the gut that destroys mature animal tissue cells on the surface of the little gut. Currently, the sole approach that CD is treated is that the total long turning away of protein body process.