Lectins are sugar-binding proteins that are highly specific for
their sugar moieties. They play a role in biological recognition
phenomena involving cells and proteins. For example, some viruses
use lectins to attach themselves to the cells of the host organism
during infection. Lectins may be disabled by specific mono- and
oligosaccharides, which bind to them and prevent their attachment
to cell membranes.Lectins serve many different biological functions
in animals, from the regulation of cell adhesion to glycoprotein
synthesis and the control of protein levels in the blood. They may
also bind soluble extracellular and intercellular glycoproteins.The
large concentration of lectins in plant seeds decreases with
growth, and suggests a role in plant germination and perhaps in the
seed's survival itself.Since lectins specifically recognize cell
surface sugars, they have the potential of being used as
antimicrobials as well as anticancer agents.Foods with high
concentrations of lectins, may be harmful if consumed in excess in
uncooked or improperly cooked form. Adverse effects may include
nutritional deficiencies, and immune (allergic) reactions due to
gastrointestinal distress.
General
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