phytoagglutinin phy·to·ag·glu·ti·nin (fī’tō-ə-glōōt’n-ĭn)
A lectin that causes agglutination of red blood cells or white blood cells.
[fahy-toh-uh-lek-sin] /ˌfaɪ toʊ əˈlɛk sɪn/ noun, Biochemistry. 1. any of a class of plant compounds that accumulate at the site of invading microorganisms and confer resistance to disease. /ˌfaɪtəʊəˈlɛksɪn/ noun 1. (botany) any of a group of substances produced by plants that inhibit the growth of pathogenic fungi that infect them
phytobezoar phy·to·be·zoar (fī’tō-bē’zôr’) n. See food ball.
[fahy-toh-bahy-ol-uh-jee] /ˌfaɪ toʊ baɪˈɒl ə dʒi/ noun 1. the branch of dealing with plants. noun the study of the biology of plants Word Origin phyto- ‘plant’
[fahy-tuh-kem-i-kuh l] /ˌfaɪ təˈkɛm ɪ kəl/ noun 1. Also called phytonutrient. any of various bioactive chemical compounds found in plants, as antioxidants, considered to be beneficial to human health. adjective 2. of or relating to phytochemistry or phytochemicals. /ˌfaɪtəʊˈkɛmɪkəl/ adjective 1. of or relating to phytochemistry or phytochemicals noun 2. a chemical that occurrs naturally […]