Phaseolin is the main reserve globulin in seeds of the French bean (Phaseolus vulgaris L.).
[1][2] It was named and first isolated and characterized by Thomas Burr Osborne in 1894.
[3] Phaseolin is able to inhibit the activity of the enzyme α-amylase, which is responsible for the cleavage of carbohydrates.
[4] Phaseolin-containing plant extracts are used because of this nutritional property in food supplements and medical products.
Phaseolin is the subject of various patent applications.