lectin

noun

Etymology: From Latin lēctus (“chosen”) + -in. Coined by W.C. Boyd in 1954.

1. Any of a class of proteins that bind specific carbohydrates.

   “The result proved less about the safety of genetic engineering than it did about the safety of lectins – known animal poisons.”

   “Soybeans are another excellent source of plant proteins but they are also on the list of high lectin foods. They are very important to vegans and vegetarians as they make it easy for them to get adequate proteins in their diet.”