Solanine is produced in order to naturally protect against insect attack, fungi and phytopathogens thanks to its poisoner effect, even in a small quantity. Potato stems and leaves naturally contain a large amount of glycoalkaloids. Potatoes that are stored in inappropriate temperature and humidity or under the light produce chlorophyll, and the chlorophyll then turns the white of the tuber green under the peeling. The solanine content increases as the potato turn green, and an excess amount of solanine is toxic for humans. The green part and the sprout of potato should be peeled. 

Potato and its products are consumed in a large amount all around the World. The amount of Glycoalkaloid contents of both raw and processed potato products, which has such a safety concern, is also subject to commercial control. Toxic glycoalkaloids in potatoes go on to produce during both the farming operations and postharvest (storage, transportation). So producers, traders and consumers should give attention.

Excessive intake of solanine can poison to humans. Acute symptoms of solanine poisoning are about nervous and digestive systems, such as nausea, diarrhea, vomiting, headache, and dizziness. In a more severe case, symptoms are hallucinations and stroke because solanine inhibits cell ion channels' function. All of these symptoms, including hallucination cases, were seen in potato poisoning of 78 students living in London in 1978. 

As Paracelsus said, "Poison is in everything, and nothing is without poison. The dosage makes it either a poison or a remedy."


CONTENT: Melisa Güçlü 




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