hypoglycin


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hypoglycin

A toxic amino acid derived from the unripe ackee fruit, which evokes hypoglycaemia and inhibits the catabolism of branched-chain amino acids and the other symptoms of Jamaican vomiting sickness.
References in periodicals archive ?
Recent research showed it is caused by the toxin hypoglycin A that is contained sycamore seeds.
Hypoglycin A and B isolated from the fruits of Blighia sapida, which are chemically related to lysine were reported for their anti-hyperglycemic activity (Hassall and Reyle, 1954; Feng and Patrick, 1958).
Hypoglycin A, B: biologically active polypeptides from Blighia sapida.
The toxin is called hypoglycin A and it is present, in varying concentrations, in the leaves and the helicopter-shaped seeds; there is evidence that the weather can affect the level of toxin produced by the tree and not all seeds contain the same level.
When the fruit is still unripe, it contains a toxin, hypoglycin A, or HGA, that sickens anyone who dares to eat it.
where he first became interested in the chemistry of strained rings related to the hypoglycemic agent, hypoglycin.