Gluten exorphin
Gluten exorphin is a group of peptides derived from the digestion of gluten, a protein found in wheat. These peptides have been found to have opioid-like effects, which may contribute to the addictive properties of gluten-containing foods.
Overview[edit | edit source]
Gluten exorphins are formed during the digestion of gluten, a protein found in wheat, barley, and rye. They are part of a larger group of compounds known as exorphins, which are peptides that have opioid-like effects. Exorphins are produced by the body during the digestion of certain proteins, and they can have a range of effects on the body, including pain relief and feelings of pleasure.
Effects[edit | edit source]
The opioid-like effects of gluten exorphins may contribute to the addictive properties of gluten-containing foods. Some research suggests that these peptides may play a role in the development of conditions such as celiac disease and non-celiac gluten sensitivity. However, more research is needed to fully understand the role of gluten exorphins in these conditions.
Research[edit | edit source]
Research into gluten exorphins is ongoing, and there is still much that is not known about these compounds. Some studies have suggested that gluten exorphins may play a role in the development of autism, schizophrenia, and other neurological conditions, but these findings are still controversial and more research is needed.
See also[edit | edit source]
References[edit | edit source]
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