Zinc - Zinc is considered an essential mineral, meaning it is required for vital bodily functions. In some patients with Celiac disease, blood levels of zinc have been found to be low (1). The likely reason for zinc deficiency is malabsorption of nutrients, including zinc, due to damage to the lining of the intestine, which is responsible for transport of vitamins and minerals into the blood. Further complicating the problem, the resultant low levels of zinc may contribute to aggravation of the condition (2). One of the main treatment recommendations for Celiac disease is to follow a gluten-free diet, which is often low in B vitamins, calcium, vitamin D, iron, magnesium, fiber and zinc (3). This type of diet can further complicate the zinc deficiency. A clinical study of zinc supplementation for eight weeks showed improved function of intestinal enzymes that break down sugars in patients with Celiac disease (4). For these reasons, patients with Celiac disease should receive zinc supplementation to address nutritional imbalances.

Glutamine - The preferred fuel for cells of the GI tract, glutamine is an amino acid that also exerts a protective effect on the intestinal lining. It is abundant in many foods but is easily broken down in the cooking process. Patients with Celiac disease may experience a leaky intestinal tract, due to damage to the lining. A recently published article suggests that administration of glutamine can maintain the physiologic intestinal barrier and reduce the frequency of resultant systemic infections (5). Similarly, glutamine supplemented formulas given to malnourished children helped maintain the intestinal barrier (6). Glutamine has also demonstrated efficacy in healing ulceration of the digestive tract, increases the resistance of the colonic tissue to inflammatory injury and even reduces mortality and hospital stays in critically ill patients (7-9).

DGL - Deglycyrrhizinated licorice (DGL) is licorice with the glycyrrhetinic acid removed for safety reasons (otherwise could cause high blood pressure, water retention and low potassium levels). Licorice has potent anti-inflammatory activity making it a useful adjunct to the treatment of patients with Celiac disease (10). Extracts of licorice have also shown the ability to accelerate the healing of gastrointestinal ulceration possibly due to its antioxidant effect (11,12).

Artichoke leaf - Artichoke has classically been used to treat gastrointestinal disturbances. Recent evidence supports this use, elucidating a possible mechanism by which artichoke can alleviate abdominal complaints such as cramping, bloating, and flatulence associated with conditions such as Celiac and Crohn’s disease and irritable bowel syndrome. It appears the main active constituent is a potent antispasmodic agent, reducing irregular muscular spasms of the digestive tract resulting in discomfort (13). Treatment with artichoke leaf has reduced symptoms of irritable bowel syndrome, which are similar to those of patients with Celiac disease (14). Ninety-six percent of patients noted the treatment worked well without adverse effects. Artichoke also has fructose-containing oligosaccharides which function as prebioitcs, fuel for the good bacteria in the digestive tract, contributing to gastrointestinal health (15,16).

B complex - As mentioned, patients with Celiac disease follow a gluten-free diet which tends to be low in B vitamins. As well, malabsoption of nutrients due to intestinal damage causes low levels of B vitamins. In one study involving 41 patients with Celiac disease, 41% were vitamin B12 deficient (17). Other clinical studies of Celiac patients (even those following a gluten-free diet) demonstrated low levels of vitamins B6 and B12 (18-20). This underscores the importance of supplementation with B vitamins to prevent poor nutrient status which can contribute to cardiovascular disease (as these patients also had higher levels of homocysteine which is linked to low vitamin B12 and folate levels).

Order Alorex | Alorex FAQ

Order Alorex | Alorex FAQ