One study suggests that the toxic mechanism of solanine is caused by the chemical's interaction with mitochondrial membranes. Experiments show that solanine exposure opens the potassium channels of mitochondria, increasing their membrane potential.
How does solanine affect the taste of 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.
What type of toxin is solanine?
Solanine is a toxic glycoalkaloid known to accumulate under certain conditions in potato plant, sprouts and tuber in levels which, if ingested, may cause poisoning in humans and farm animals.
How does the body remove 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.
How do potatoes become poisonous?
The entire potato plant contains glycoalkaloids, but the highest concentration is found in the leaves, flowers, "eyes," green skin, and sprouts. The lowest concentration is found in the white body of the potato. Toxicity is increased by physical injury to the plant, low storage temperature, and storage in bright light.
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