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Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment

Lectins are ubiquitous proteins characterized through their ability to bind different types of carbohydrates. It is well known that active lectins from insufficiently prepared legumes can cause adverse human health effects. The objective of this study was to determine the activity of lectins in samp...

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Detalles Bibliográficos
Autores principales: Adamcová, Anežka, Laursen, Kristian Holst, Ballin, Nicolai Zederkopff
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618113/
https://www.ncbi.nlm.nih.gov/pubmed/34829077
http://dx.doi.org/10.3390/foods10112796