PHYTOHAEMAGGLUTININ Meaning and
Definition
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Phytohaemagglutinin is a noun that refers to a type of protein or lectin found in certain plants, particularly those in the legume family. It is most commonly associated with red kidney beans, but it can also be found in other beans, such as white kidney beans and navy beans.
This protein is known for its agglutinating properties, meaning it has the ability to clump or stick together red blood cells in a process called haemagglutination. Phytohaemagglutinin is toxic to humans when consumed in its raw or undercooked form. Eating any type of raw or undercooked beans that contain this protein can lead to a condition known as "bean poisoning" or "bean toxicity".
Symptoms of phytohaemagglutinin poisoning can include nausea, vomiting, diarrhea, and severe abdominal pain. In some cases, it can also cause more serious symptoms like fever and kidney damage.
To avoid phytohaemagglutinin poisoning, it is crucial to ensure that beans are thoroughly cooked before consumption, as heat deactivates the protein and makes it safe to eat. Boiling beans for at least 10 minutes or pressure cooking them for an adequate duration is recommended to destroy any potentially harmful phytohaemagglutinin. This protein should not be confused with phytate, another substance found in beans, which can interfere with mineral absorption but is not toxic like phytohaemagglutinin.
Etymology of PHYTOHAEMAGGLUTININ
The word "phytohaemagglutinin" has Greek and Latin roots.
"Phyto" derives from the Greek word "phyton", meaning plant. "Haema" originates from the Greek word "haima", which means blood. "Agglutinin" comes from the Latin word "agglutinare", which means to glue together.
When combined, "phytohaemagglutinin" represents a substance derived from plants that has the ability to agglutinate or clump together red blood cells.
