API | gliadin

gliadin Report issue

Botanical Experimental

AACT PubChem

Active Ingredient History

NOW

Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. This gluten is found in products such as wheat flour. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources. ^Wikipedia

Chemistry

SMILES: Missing data
InChIKey: Missing data
Mol. Mass: Missing data
ALogP: Missing data
ChEMBL Molecules: Missing data

More Chemistry

Pharmacology

Mechanism of Action:
Multi-specific: Missing data
Black Box: Missing data
Availability: Missing data
Delivery Methods: Missing data
Pro Drug: Missing data

gliadin

Organizations (4)

Research & Development (4)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Marketing (0)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Indications (2)

Approved Indications (1)

Celiac Disease

Experimental Indications - Clinical Trial Phases 1-4 (2)

Celiac Disease (Phase 2)

Frail Elderly (Phase 4)

Overview

Highest Phase: Phase 4
# of Trials: 5
# of Trial Organizations: 4

Trials by Phase

Trial	Phase	Start Date	Organizations	Indications

Feedback

Data collection and curation is an ongoing process for CDEK - if you notice any information here to be missing or incorrect, please let us know! When possible, please include a source URL (we verify all data prior to inclusion).

Report issue