Gliadin

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Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins are a component of gluten. Gliadin can cross the lining of the digestive tract. It also increases the production of zonulin, a pro-inflammatory protein that increases intestinal permeability.

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The information provided at this site is not intended to diagnose or treat any illness.

From MEpedia, a crowd-sourced encyclopedia of ME and CFS science and history.