avenin


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avenin

[ə′vēn·ən]
(biochemistry)
The glutelin of oats.
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References in periodicals archive ?
Because there is potential avenin cross-reactivity and gluten-contamination of oats (16), patients are recommended to temporarily eliminate oats from the diet when first diagnosed with celiac disease.
Avenins in oats may also be cross-reactive in a small percentage of people with celiac disease; however, this is a matter of debate (11).
No antibody response was noted in the samples exposed to avenin or its most toxic fraction.