A Review of Cyclopropenoid Compounds: Biological Effects of Some Derivatives

1. INTRODUCTION APPROXIMATELY 40 years have passed since reports first appeared concerning discolorations in eggs laid by hens fed cottonseed products. About 1930 it was recognized that two disorders were in evidence. In one, the egg white of stored eggs developed a pink or red color, so that the condition became known as the “pink white” disorder. The other effect, which may be present at the same time, was manifested by brown or olive colors in the yolk. The latter defect is attributed to the interaction of yolk iron with gossypol from the cottonseed pigment glands, and is aggravated when the pink white disorder occurs simultaneously. It was soon found that ingestion of other plants of the botanical order Malvales could also cause the appearance of pink whites in eggs, and later work was directed towards seeking the causes of the disorder among the plant products. Pink white discoloration of . . .