LECTINS IN NUTRITION: BALANCING NUTRITIONAL BENEFITS AND ANTINUTRITIONAL RISKS

Lectins are a distinct group of proteins found abundantly in nature, recognized for their ability to specifically bind to carbohydrates and glycoconjugates, playing essential roles in biological processes such as immune recognition, inflammation, cytokine signaling, and cell adhesion. Due to these properties, lectins hold promise for applications in targeted drug delivery, cancer treatment, wound healing, and diagnostics. However, their presence in legumes and other plant-based foods, their role as anti-nutritional compounds like enzyme inhibitors along with the presence of tannins and phytates can pose health risks. Improperly prepared or uncooked legumes containing high lectin levels may lead to digestive disturbances and other adverse health effects. This review provides an analysis of both the nutritional benefits and antinutritional risks associated with lectins. It also addresses the challenges involved in mitigating the negative effects of lectins, offering insights into potential strategies for improving the safety and nutritional quality of legume-based foods.