Tomato Lectin

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3 Diseases Researched for Tomato Lectin
NameACCKFocus
Lectin Associated Toxicity: Tomato22Locked
Intestinal Permeability 11Locked
Lectin Associated Toxicity11Locked
1 Adverse Pharmacological Actions Researched for Tomato Lectin
NameACCKFocus
Agglutinizing11Locked

View the Evidence:
3 Abstracts with Tomato Lectin Research

[+]

The fruit juice of the tomato contains the richest source of agglutinizing activity. Jan 01, 1980

Pubmed Data : Biochem J. 1980 Jan 1;185(1):269-72. PMID: 7378052
Article Published Date : Jan 01, 1980
Study Type : In Vitro Study
Additional Links
Diseases : Lectin Associated Toxicity: Tomato
Additional Keywords : Lectins
Problem Substances : Tomato Lectin
Adverse Pharmacological Actions : Agglutinizing
[+]

Tomato lectin binds selectively to the small intestine epithelium and undergoes uptake through gut associated lymphoid tissue (GALT) and through normal enterocytes.Jun 10, 1999

Pubmed Data : Int J Pharm. 1999 Jun 10;183(1):7-11. PMID: 10361144
Article Published Date : Jun 10, 1999
Study Type : In Vitro Study
Additional Links
Diseases : Intestinal Permeability , Lectin Associated Toxicity, Lectin Associated Toxicity: Tomato
Additional Keywords : Lectins
Problem Substances : Tomato Lectin
[+]

Tomato lectin has chitin-binding properties which may explain its pro-inflammatory properties (see articles below).Dec 15, 2003

Pubmed Data : Biochem J. 2003 Dec 15;376(Pt 3):717-24. PMID: 14503921
Article Published Date : Dec 15, 2003
Study Type : In Vitro Study
Additional Links
Problem Substances : Tomato Lectin

Tomato Lectin Related Articles

Rice, Potato, and Tomato May be as Inflammatory as Wheat
Written by Sayer Ji, Founder
In this article a key question is brought to the forefront, namely, is eating wheat and gluten free enough to obtain optimal health? The mass market has done quite a good job of accommodating the gluten & wheat free movement by providing an increasingly wide number of good tasting and relatively nutritious "whole grain" products. But are whole grains like rice, or other substitute flours like potato, really good for us?

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