A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an
individual's daily intake of gluten should not exceed 10 mg. However, it is difficult to maintain …

Highlights•This article summarizes the beneficial effects associated to oat consumption.•Oat
intake reduces the LDL-cholesterol and the risk of cardiovascular diseases.•Oat exhibits …

This study is aimed to produce and characterize a novel gluten-free ingredient from oat
through sprouting at 18° C for 96 h. The nutritional and bioactive properties as well as key …

Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye.
Prolamins are the main components of gluten. Their high content in proline and glutamine …

A gluten-free diet is currently the only effective means of treating individuals with celiac
disease. Such a diet enables celiac patients to control their symptoms and avoid various …

Oats (Avena sativa L.) are a widely consumed functional cereal grain worldwide and have
recently gained increasing attention due to their numerous health benefits. Oats are an …

The gluten-free diet (GFD) has gained increasing popularity in recent years, supported by
marketing campaigns, media messages and social networks. Nevertheless, real knowledge …

Coeliac disease is an autoimmune enteropathy that develops in genetically predisposed
subjects after the ingestion of gluten or related proteins. Coeliac disease has an increasing …

Celiac disease (CD) is a common CD4+ T cell mediated enteropathy driven by gluten in
wheat, rye, and barley. Whilst clinical feeding studies generally support the safety of oats …

Oat has been known in food technology and human nutrition for a very long time. Its rich
chemical composition and high nutritional value make it of interest to scientists in the field of …