This study aimed at investigating the effect of corn, rice and amaranth gluten-free (GF) sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight coeliac disease (CD) patients.
The sourdough fermentation may enhance the recovery from intestinal inflammation of celiac patients at the early stage of the gluten-free diet
CALASSO, MARIA;GOBBETTI, Marco;DI CAGNO, RAFFAELLA
2012-01-01
Abstract
This study aimed at investigating the effect of corn, rice and amaranth gluten-free (GF) sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight coeliac disease (CD) patients.File in questo prodotto:
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