Gossypol and some other terpenoids, flavonoids, and phenols that affect quality of cottonseed protein

Recent interest in gossypol, the biologically active phenol characteristic of the cotton genusGossypium, has been generated by concerns beyond its physiological effects on animals. These concerns are primarily investigations into possible natural pest resistance factors in cotton and were prompted by differences noted in glanded and glandless varieties. This work has led to the characterization of gossypol‐like compounds in other parts of the plant as well as in the seed. Likewise, work on the investigation of color and flavor components of cottonseed, carried out in an effort to characterize the product for food flavonoids. Phenolic acid fractions have also been indicated in flour preparations of both glandless and glanded cottonseed.