Abstract
The term lectin [Latin, legere — to pick out, choose] was coined by W. C. Boyd1 in order to call attention to a group of plant seed proteins which could distinguish among human blood groups. Boyd had discovered that extracts of the lima bean (Phaseolus lunatus) specifically agglutinated type A erythrocytes (Fig. 1).
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References
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© 1981 Plenum Press, New York
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Goldstein, I.J. (1981). Plant Derived Lectins. In: Loewus, F.A., Ryan, C.A. (eds) The Phytochemistry of Cell Recognition and Cell Surface Interactions. Recent Advances in Phytochemistry, vol 15. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-3986-1_2
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