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Lectins are a family of proteins found in almost all foods, especially legumes and grains. While it's true that certain lectins are toxic and cause harm when consumed in excess, they're easy to get rid of through cooking.
In addition, Lectins are known as molecules possessing the capability to recognize different mono-, oligo- or polysaccharide structures. β-d Glycopyranosylmethylamines have been found applications in detection and affinity chromatography of lectins. C-Glycosides can very often imitate physical and biological properties of the corresponding O-glycosides. Therefore, their application is even more advantageous than that of O-glycosides