mercaptoethanol has been researched along with Celiac Disease in 2 studies
Mercaptoethanol: A water-soluble thiol derived from hydrogen sulfide and ethanol. It is used as a reducing agent for disulfide bonds and to protect sulfhydryl groups from oxidation.
Celiac Disease: A malabsorption syndrome that is precipitated by the ingestion of foods containing GLUTEN, such as wheat, rye, and barley. It is characterized by INFLAMMATION of the SMALL INTESTINE, loss of MICROVILLI structure, failed INTESTINAL ABSORPTION, and MALNUTRITION.
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (50.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (50.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| García, E | 1 |
| Llorente, M | 1 |
| Hernando, A | 1 |
| Kieffer, R | 1 |
| Wieser, H | 1 |
| Méndez, E | 1 |
| Mietens, C | 1 |
2 other studies available for mercaptoethanol and Celiac Disease
| Article | Year |
|---|---|
Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods.
Topics: Blotting, Western; Celiac Disease; Drug Stability; Enzyme-Linked Immunosorbent Assay; Ethanol; Food | 2005 |
[Studies on the antibody formation against gliadin and milk proteins. II. Demonstration of gamma M using ultracentrifugation and treatment with mercaptoethanol].
Topics: Albumins; Antibody Formation; Antigen-Antibody Reactions; Caseins; Celiac Disease; Child; Complement | 1967 |