Research on gluten and its effect on celiacs has taken an important step after the publication of a study led by researcher Ainara Castellanos from Ikerbasque that demonstrates that salvianolic acid has the ability to reduce the inflammation caused by gluten in intestinal cells.
This natural compound derived from sage does not produce side effects. although other aspects of celiac disease still remain to be investigated, as explained by the Department of Genetics, Physical Anthropology and Animal Physiology of the University of the Basque Country (UPV/EHU).
The finding opens the door to new therapeutic strategies for celiac disease, which is a chronic inflammatory and autoimmune disorder that mainly affects the small intestine and develops in genetically susceptible individuals after ingesting gluten (a set of proteins that is part of some cereals).
Until now, only a strict, lifelong gluten-free diet had been found to be an effective treatment, but now the research team has observed that salvianolic acid "inhibits the formation of the XPO1 protein" and that, therefore, "the inflammatory process," says Castellanos.
Furthermore, the researcher who led the study explains that “by putting gluten together with this compound, inflammation decreases or does not increase,” which is why the tests have given “very positive” results.
Another aspect to take into account, according to Castellanos, is that the study "opens the way to develop new therapeutic strategies and launch research for celiac disease and other inflammatory bowel diseases, such as Crohn's disease and colitis."
