By what factor can the concentration of hypoglycin A in unripe ackee fruit exceed that found in the edible ripe aril?
Answer
Up to 100 times higher
The disparity in toxin concentration between mature and immature ackee is vast and underscores the extreme danger of consuming unripe fruit. Unripe ackee can harbor concentrations of Hypoglycin A that are documented to be up to 100 times greater than the trace amounts found, if any, in the correctly ripened and prepared yellow aril. This massive differential explains why even a small exposure to unripe material can overwhelm the body's metabolic defenses and rapidly precipitate the severe symptoms of Jamaican Vomiting Sickness and critical hypoglycemia.
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