Gluten exorphin
Gluten Exorphin
Gluten exorphin (pronunciation: /ˈɡluːtən ˈɛksɔːrfɪn/) is a group of peptides derived from the digestion of gluten, a protein found in wheat and other grains.
Etymology
The term "gluten exorphin" is a combination of "gluten", derived from the Latin word "gluten" meaning "glue", and "exorphin", which is a type of endorphin that is not produced within the body but is introduced from an external source.
Definition
Gluten exorphins are bioactive peptides that result from the incomplete digestion of gluten proteins. They are classified as exorphins because they have opioid effects similar to endorphins, but are derived from an external source.
Related Terms
- Gluten: A mixture of proteins found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
- Exorphin: Peptides that have opioid effects and are produced outside the body. They are introduced into the body through the consumption of certain foods, such as gluten or casein.
- Peptide: Short chains of amino acids that are linked by peptide bonds. They are simpler and shorter than proteins.
- Opioid: A type of drug that includes substances such as morphine and codeine, as well as illegal drugs like heroin. Opioids can also refer to similar chemicals produced naturally in the body, such as endorphins.
- Endorphin: A type of chemical produced by the body to relieve stress and pain. They work by interacting with the opiate receptors in the brain to reduce the perception of pain.
See Also
External links
- Medical encyclopedia article on Gluten exorphin
- Wikipedia's article - Gluten exorphin
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