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

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

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

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

• Gluten
• Exorphins
• Celiac disease
• Non-celiac gluten sensitivity

References

Gluten exorphin Resources
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