blood cells

A Dictionary of Food and Nutrition | 2005 | 512 words | Copyright

blood cells Three main types of cell are present in blood: erythrocytes or red cells, leucocytes or white cells, and platelets. Red blood cells contain the protein haemoglobin, which is responsible for the transport of oxygen from the lungs to tissues, and of carbon dioxide from tissues to the lungs. White blood cells are generally concerned with protection against invading micro‐organisms, and platelets with the ability of the blood to coagulate, and so prevent excessive blood loss through bleeding.

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DAVID A. BENDER. "blood cells." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "blood cells." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-bloodcells.html

DAVID A. BENDER. "blood cells." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-bloodcells.html

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