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.
What is solanine and why is it important?
3.1.2.3 Solanine, a Glycoalkaloid Greening in a potato is evidence of excessive exposure to light. Solanine, like other cyanide compounds, is produced as a deterrent to insects and other animals that might feed on the plants. It is found at lower amounts in other food plants such as eggplant and green peppers.
How does the body get rid of solanine?
Some solanine can be removed by boiling but not by baking. The major effect of α-solanine and α-chaconine is the reversible inhibition of cholinesterase. Cardiotoxic and teratogenic effects have also been reported.
Do all potatoes contain solanine?
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.
What foods is solanine found in?
We can find solanine in:White potatoes (not sweet potatoes)Eggplant.Paprika.Peppers.Goji berries.Tomatillos.How to Heal Your Immunity with Nightshade Foods | HuffPost null
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