Phytohaemagglutinin

Phytohaemagglutinin (pronunciation: /ˌfaɪtoʊˌhiːməˌɡluːtɪˈnaɪn/), also known as PHA, is a type of lectin found in plants, especially in certain types of red kidney beans.

Etymology

The term "Phytohaemagglutinin" is derived from three Greek words: "phyto" meaning plant, "haima" meaning blood, and "agglutinin" meaning to glue together. Thus, the term refers to a substance that causes red blood cells to clump together.

Function

Phytohaemagglutinin has the ability to provoke cell division and mitosis, and is often used in scientific research for this purpose. It is also known to affect the cell membrane, causing cells to stick together or agglutinate.

Health Effects

Ingesting raw or improperly cooked beans containing Phytohaemagglutinin can lead to symptoms of food poisoning, including severe nausea, vomiting, and diarrhea. This is due to the lectin's ability to bind to the cells lining the stomach and intestines, causing inflammation and damage.

Related Terms

Lectin: A type of protein that can bind to specific carbohydrate molecules.
Mitosis: A process of cell division that results in two genetically identical daughter cells.
Cell membrane: The semipermeable membrane surrounding the cytoplasm of a cell.

External links

Medical encyclopedia article on Phytohaemagglutinin
Wikipedia's article - Phytohaemagglutinin

This WikiMD dictionary article is a stub. You can help make it a full article.

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski

Phytohaemagglutinin