A study by The American Journal of Clinical Nutrition that has been cited to support D'Adamo's theories reported that the edible parts of 29 of 88 foods tested, including common salad ingredients, fresh fruits, roasted nuts, and processed cereals, were found to possess significant lectin-like activity (as assessed by hemagglutination and bacterial agglutination assays).
It inhibits the action of C4, more specifically the classical and the lectin pathways.
This gene encodes a member of the C-type lectin/C-type lectin-like domain (CTL/CTLD) superfamily.
It is known to produce a lectin that has the ability to block the development of Plasmodium, the causal agent of malaria, when it is expressed in genetically modified Anopheles mosquitoes.