Gliadin is a component of gluten, a protein found in wheat, rye, and barley, which is primarily responsible for triggering the immune response in individuals with celiac disease. Its unique structure allows it to resist complete digestion, leading to inflammation and intestinal damage in sensitive individuals.

Gliadin

Component of gluten

Gluten

Protein found in wheat

Protein found in rye

Protein found in barley

The immune response is the body's defense mechanism against pathogens, involving a complex interplay between innate and adaptive immunity. It includes the recognition of foreign antigens, activation of immune cells, and the elimination of pathogens, while also maintaining tolerance to self-antigens to prevent autoimmunity.

Immune Response

Celiac disease is an autoimmune disorder where ingestion of gluten leads to damage in the small intestine, affecting nutrient absorption and causing various gastrointestinal and systemic symptoms. It requires strict adherence to a gluten-free diet for management, as even small amounts of gluten can trigger symptoms and intestinal damage.

Celiac Disease

Unique structure

Resist complete digestion

Inflammation is the body's complex biological response to harmful stimuli, such as pathogens, damaged cells, or irritants, and is a protective attempt to remove the injurious stimuli and initiate the healing process. While acute inflammation is a vital part of the immune response, chronic inflammation can contribute to various diseases, including arthritis, cardiovascular diseases, and certain cancers.

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