Celiac disease (CD) Essay

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Introduction Celiac disease (CD) Celiac disease is one of the most common lifelong disorders, about 1% of the world population. It is a genetically inflammation response autoimmune symptom that is caused by the consumption of proline-rich and glutamine-rich proteins grains, such as wheat, barley, rye, etc. Ingestion of gluten in CD can cause the continuous impairment to the mucus in the intestine that is able to lead to malabsorption, diarrhea, abdominal distension and adsorption disorder, in the end, lose weights and malnutrition. The only one safe and effective treatmeny for the CD patient is strictly control the diet by consuming only gluten-free product (1,14). From many recent study, the need of enhancement the nutritional …show more content…
There were grown in Germany in 1600s and adopted to all over Europe in 17th century for using as herb and ornament. After that, they spread to India, Nepal, Ceylon and parts of East Africa in 18th century, then, Himalayas, interior China and Eastern Siberia in 19th century (2,4) and recently cultivated mostly in South America and Asia (10). In Mexico, the roasted seeds will be powdered and used for making a drink called atole by mixed with syrup and water and the popped seeds is mixed with the molasses to prepare a candy called Algeria. In Peru, the popped seeds will be ground into a powder and mixed with syrup to make bollos. Grain amaranth is mostly used for cooking a candy called laddoon in India. In Nepal, dried amaranth seeds will be finely ground and boiled as a thin-boiled cereal called sattoo, and, in Himalayas, the flour is used to make a food that is similar to a hotcake called chappattis (4). Owing to high nutritional value of amaranths, their growth rates and the yield of production that can yield about 3 tons of seeds per hectare in 3 or 4 months and be able to resist to the dryness, variety of temperature and saline soil (4, 12). Amaranths attract the whole world scientists and farmers attention to do more research and cultivated to be one of the alternative sources to alleviate the world’s starvation and malnutrition (2, 4). It was chosen to be one of the thirty six world’s most promising crops in the national Academy of Sciences’ 1975 study “Underexploited

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