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gluten Report issue

Allergen Experimental

AACT PubChem

Active Ingredient History

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Gluten is a structural protein naturally found in certain cereal grains. The term gluten usually refers to a wheat grain's prolamins, specifically glutelin proteins, that naturally occur in many cereal grains, and which can trigger celiac disease in some people. The types of grains that contain gluten include all species of wheat, and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in bread wheat. ^Wikipedia

Chemistry

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Pharmacology

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gluten

Organizations (37)

Research & Development (37)

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 (0)

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

Celiac Disease (Phase 2/Phase 3)

Glutens (Phase 3)

Overview

Highest Phase: Phase 3
# of Trials: 34
# of Trial Organizations: 37

Trials by Phase

Trial	Phase	Start Date	Organizations	Indications

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