After careful analysis of the sequence of events, the onset of symptoms was pinpointed to about four to 14 hours after the boys had eaten boiled potatoes that had a high concentration of the toxin, solanine, a glycoalkaloid that was first isolated in 1820 in the berries of a European black nightshade. 21 окт. 2013 г.
What made the potatoes sick?
Solanine is a glycoalkaloid poison created by various plants in the genus Solanum, such as the potato plant.
What is solanine food poisoning caused by?
The majority of solanine poisoning reported has arisen from the ingestion of greened potatoes. When exposed to light and allowed to turn green and/or sprout, potatoes produce a number of alkaloid glycosides containing the cholesterol derivativesolanidine.
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.
Does cooking potatoes remove solanine?
Solanine is not removed by boiling, but it can be destroyed by frying. Solanine poisoning is uncommon as cooks and the public are aware of the problem and tend to avoid green potatoes, in any case, consumption of up to 5 g of green potato per kg body weight per day does not appear to cause acute illness.
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