A type of protein found in oats, important for understanding oat nutrition and celiac disease sensitivity.
From Latin 'avena' (oat) plus the chemical suffix '-alin' (used for proteins and alkaloids). This scientific term was created by biochemists studying the molecular composition of oat grains.
Celiac disease caused confusion for decades because scientists thought oats were always dangerous, but they discovered that avenalin and other oat proteins affect different people differently—some celiacs can tolerate pure oats while others can't, completely overturning decades of medical advice.
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