Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-
wide. Currently, only 41% of grains are used for human consumption, and up to 35% are …

Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

Background Wheat is one of the main foods of the human diet. It contains a protein complex,
gluten, which is primarily responsible for the rheological behavior of wheat flours. However …

Polyphenols have been extensively studied due to their beneficial effects on human health,
particularly for the prevention and treatment of diseases related to oxidative stress …

With the improved knowledge of gluten-related disorders, especially celiac disease (CD),
the market of gluten-free food is growing. However, the current gluten-free diet still presents …

The 33-mer gliadin peptide and its deamidated metabolite, 33-mer DGP, are the
immunodominant peptides responsible for the adaptive immune response in celiac disease …

In celiac disease, intestinal transglutaminase (TG2) produces immunogenic peptides by
deamidation of gluten proteins. These products drive the celiac immune response. We have …

Wheat accounts for about 20% to over 50% of the total calorie intake of food in regions
where it is grown. However, there is a clear perception that disorders related to the …

The reasons behind the increasing prevalence of celiac disease (CD) worldwide are still not
fully understood. This study adopted a multilevel approach (in vitro, ex vivo, in vivo) to …

Celiac disease (gluten intolerance) is an HLA-linked inflammatory autoimmune condition
that primarily affects the small intestine. The classical symptoms are pain, diarrhea, and …