ReviewFoods (Basel, Switzerland)2023
The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed, 28 citations in OpenAlex.
- From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility.Foods (Basel, Switzerland) · 2026Article
- The role of nutrition on thyroid health and disease: myths and facts.Journal of endocrinological investigation · 2026Review
- Grey wolf optimization for sensory-driven fortification of biscuits with moringa leaf and jackfruit seed powders: balancing processing and consumer acceptance.Frontiers in nutrition · 2026Article
- Potassium-Rich, Gluten-Free Diets for Patients with Sjögren's Syndrome: A Mini-ReviewEndocrine, metabolic & immune disorders drug targets · 2026Review
- Gluten Functionality Modification: The Effect of Enzymes and Ultrasound on the Structure of the Gliadin-Glutenin Complex and Gelling Properties.Molecules (Basel, Switzerland) · 2025Article
- Variations in Sensory and Emotional Responses to Gluten-Containing and Gluten-Free Cookie Products Under Blind and Labeled Conditions.Journal of food science · 2025Article
- Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications.Foods (Basel, Switzerland) · 2025Article
- Celiac Disease: Beyond Diet and Food Awareness.Foods (Basel, Switzerland) · 2025Review
- Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis.Foods (Basel, Switzerland) · 2024Article
- Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks.Foods (Basel, Switzerland) · 2024Article
- Gluten and Wheat in Women's Health: Beyond the Gut.Nutrients · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
Wheat is extensively utilized in various processed foods due to unique proteins forming from the gluten network. The gluten network in food undergoes morphological and molecular structural changes during food processing, affecting the final quality and digestibility of the food. The present review introduces the formation of the gluten network and the role of gluten in the key steps of the production of several typical food products such as bread, pasta, and beer. Also, it summarizes the factors that affect the digestibility of gluten, considering that different processing conditions probably affect its structure and properties, contributing to an in-depth understanding of the digestion of gluten by the human body under various circumstances. Nevertheless, consumption of gluten protein may lead to the development of celiac disease (CD). The best way is theoretically proposed to prevent and treat CD by the inducement of oral tolerance, an immune non-response system formed by the interaction of oral food antigens with the intestinal immune system. This review proposes the restoration of oral tolerance in CD patients through adjunctive dietary therapy via gluten-encapsulated/modified dietary polyphenols. It will reduce the dietary restriction of gluten and help patients achieve a comprehensive dietary intake by better understanding the interactions between gluten and food-derived active products like polyphenols.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.