الفهرس 
Stracture of lectinsOnly 14 pages are availabe for public view
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Abstract
Lectins are proteins commonly found in foods of high nutritional value. Typically, lectins interact with glycoprotein, glycolipid or oligosaccharide residues on the cell surface, causing a variety of effects including: blastogenesis (rapid cell- reproduction) and agglutination. Although lectin was originally
coined to define agglutinins which could discriminate among types of red blood cells, today the term is used more generally and includes sugar binding proteins from many sources regardJess of their ability to agglutinate cells