000			02122nam a22003618i 4500
001			CR9780511895371
003			UkCbUP
005			20200810130445.0
006			m|||||o||d||||||||
007			cr||||||||||||
008			101122s1991||||enk o ||1 0|eng|d
020			_a9780511895371 (ebook)
020			_z9780521328241 (hardback)
020			_z9780521063203 (paperback)
040			_aUkCbUP _beng _erda _cUkCbUP
050	0	0	_aQK898.L42 _bP87 1991
082	0	0	_a582.13/0419245 _220
100	1		_aPusztai, A., _eauthor.
245	1	0	_aPlant lectins / _cA. Pusztai.
264		1	_aCambridge : _bCambridge University Press, _c1991.
300			_a1 online resource (vii, 263 pages) : _bdigital, PDF file(s).
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aChemistry and pharmacology of natural products
500			_aTitle from publisher's bibliographic system (viewed on 05 Oct 2015).
520			_aThis volume surveys the chemistry, biochemistry, biosynthesis, metabolism and pharmacological properties of lectins. Lectins, which are most commonly found in plants, are widespread natural products with striking biological activities. Their specific ability to recognise and bind to simple or complex saccharides facilitates their role as effective information protein molecules. As agents of cell-to-cell recognition, lectins promote symbiosis between plants and specific nitrogen-fixing soil bacteria. As natural defensive molecules, they can protect plants against predators such as bacteria, fungi and insects. As part of our diet, lectins are powerful exogenous growth factors in the small intestine and influence our health, the digestive function and the bacterial ecology of the alimentary tract. Lectins are also important research tools in preparative biochemistry and cell science.
650		0	_aPlant lectins.
650		0	_aPlant lectins _xPhysiological effect.
776	0	8	_iPrint version: _z9780521328241
830		0	_aChemistry and pharmacology of natural products.
856	4	0	_uhttps://doi.org/10.1017/CBO9780511895371
942			_cEB
999			_c311756 _d311756