Unless you are one of those people who is insensitive to bitter flavors, you will know if a potato is high in glycoalkaloids when you taste it. If the level is very high, you will know as soon as you begin chewing. At levels closer to the safety limit, you may only notice a bitter or sour aftertaste. 30 нояб. 2017 г.
What are potato glycoalkaloids?
Glycoalkaloids occur naturally in potatoes and are toxic to humans at high levels. Glycoalkaloids are concentrated in the peel and prolonged exposure of tubers to light will stimulate the formation of glycoalkaloids near the surface of the potato tuber. Glycoalkaloids are not broken down by cooking or frying.
What are the effects of glycoalkaloids?
Glycoalkaloids poisoning can cause acute gastrointestinal symptoms, such as nausea, vomiting and diarrhoea. Based on the latest available knowledge, EFSA derived a lowest observed adverse effect level of 1 milligram per kilogram of body weight per day.
What is solanine and how does it affect potatoes?
Solanine is a glycoalkaloid poison created by various plants in the genus Solanum, such as the potato plant. When the plant's stem, tubers, or leaves are exposed to sunlight, it stimulates the biosynthesis of solanine and other glycoalkaloids as a defense mechanism so it is not eaten.
Where is solanine found in potatoes?
Solanine is naturally present in all potatoes, generally in the upper one-eighth of the skin. It is a colorless alkaloid with a bitter taste. Usually, a person will not keep eating a bitter potato because of the taste. However, if they were to eat a large amount of green potato they might get solanine poisoning.
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