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Hypoglycin
| Hypoglycin |
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| IUPAC name |
L(S)-2-amino-3-(2-methylidenecyclopropyl)-
propanoic acid |
| Other names |
Hypoglycin A, Hypoglycine,
2-Methylenecyclopropanylalanine |
| Identifiers |
| CAS number |
156-56-9 |
| SMILES |
C=C1CC1CC(C(=O)O)N |
| Properties |
| Molecular formula |
C7H11NO2 |
| Molar mass |
141.17 g/mol |
| Melting point |
282°C (555.15 K)
|
| Boiling point |
(? K)
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| Solubility in water |
? g/100 ml (?°C) |
Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)
Infobox disclaimer and references |
Hypoglycin is a naturally occurring organic compound in the species Blighia sapida. It is particularly concentrated in the fruit of the plant. Hypoglycin is toxic if ingested and is the causative agent of Jamaican Vomiting Sickness. It is an amino acid and chemically related to lysine. It competitively binds to enzymes used in the catabolism of lysine and is the reason why it and its metabolite MCPA are toxic.
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Hypoglycin". A list of authors is available in Wikipedia.
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