gluten/cannabis

A mixture, simplex centroid, 2 components experimental design was used to evaluate the addition of hemp seed oil press-cake and decaffeinated green tea leaves, as functional ingredients to assess nutritional characteristics and antioxidant properties of gluten-free crackers. All samples with added

Anandamide (AEA) is the prominent member of the endocannabinoid family and its biological action is mediated through the binding to both type-1 (CB1) and type-2 (CB2) cannabinoid receptors (CBR). The presence of AEA and CBR in the gastrointestinal tract highlighted their pathophysiological role in

Objectives: In this study we investigated the role of the Cannabinoid Receptor type 2 (CB2) in the bone loss associated with Celiac Disease (CD) evaluating the effect of its pharmacological modulation on osteoclast activity. We previously

With an increasing demand for gluten-free foods, there has been an interest in the utilization of nonconventional ingredients to improve the nutritional quality, sensory attributes, and functionality of gluten-free products. Hemp (Cannabis sativa subsp. Sativa) is one of these ingredients that have

With an increasing demand for gluten-free foods, there has been an interest in the utilization of nonconventional ingredients to improve the nutritional quality, sensory attributes, and functionality of gluten-free products. Hemp (Cannabis sativa subsp. Sativa) is one of these ingredients that have

Celiac disease (CD) is a chronic inflammatory disease of the small bowel that occurs with the ingestion of gluten, found in several grains products. Although HLA-DQ2 variant is required for the gluten-derived peptide gliadin presentation by antigen-presenting cells to T-cells, non-HLA genetic