Who discovered the poison in unripe ackee?

The poison in unripe ackee, known as hypoglycin A, was identified by the Jamaican researcher Dr. M. R. McDonald in the 1970s. This compound can cause severe hypoglycemia and is toxic when the fruit is unripe. The discovery highlighted the importance of consuming only ripe ackee, which is safe and commonly eaten in Jamaican cuisine.