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Lectins are proteins or glycoproteins of non-immune origin that bind specifically to carbohydrates. They usually, and arguably by definition, have at least two binding sites per molecule and tend to agglutinate cells to which they bind. They are ubiquitous in living matter, whether of plant or animal origin.1 Animal lectins include the selectins which are responsible for leucocyte–endothelial interactions, the hepatocyte galactose binding lectin responsible for removing aging, desialylated, glycoproteins from circulation (the asialoglycoprotein receptor), the circulating mannose binding lectin which functions as a complement protein, and the intracellular galectins (galactose binding lectins) whose natural functions have yet to be determined. Microbial lectins include the adhesins that are essential for the pathogenicity of many enteric organisms. Plant lectins are particularly plentiful in seeds and nuts. They are typically globular proteins which are highly resistant to digestion by mammalian enzymes and survive passage though the digestive tract. Their functions in the plant are unclear but probably include growth promoting and antifungal effects. Lectins usually have an effect on the cells to which they bind. Mitogenic functions have long been recognised—for example, for concanavalin A and …