Phaseolamin
/ˌfeɪziəˈlæmɪn/noun
A protein from certain beans that inhibits the enzyme alpha-amylase and may reduce the digestion of starch.
Did you know?Its name ultimately traces back to the ancient Greek word for a bean, while its modern scientific use comes from research on bean-derived starch-blocking proteins.
Etymological Timeline
Ancient Greek
Greek
φάσηλος (phasēlos)
“A bean, especially a long bean or kidney-shaped legume.”
Classical Latin
Latin
phaseolus
“A small bean or bean plant, borrowed from Greek.”
16th Century
New Latin
Phaseolus
“The botanical genus containing beans such as the common bean.”
19th Century
English
phasel / fasel
“An obsolete or rare English term for a bean, derived through earlier forms of Greek and Latin.”
20th Century
Scientific English
phaseolamin
“A bean-derived protein or protein fraction named from Phaseolus with a biochemical suffix associated with nitrogen-containing compounds.”