Plant lectins are proteins found in many plants, particularly in legumes, grains, and some vegetables. They play a role in the plant's defense system, helping to protect against pests and pathogens. Lectins can bind to carbohydrates, which can affect how cells communicate and function. While some lectins are harmless and even beneficial, others can be toxic or interfere with nutrient absorption in humans. Cooking and processing foods can reduce lectin levels, making them safer to eat. Understanding plant lectins is important for nutrition and food science, as they can impact health and dietary choices.