Solanine


 * Solanine ** is a [|glycoalkaloid] [|poison] found in species of the [|nightshade] family ( [|Solanaceae] ), such as the [|potato] ( // Solanum tuberosum // ). It can occur naturally in any part of the plant, including the [|leaves], [|fruit] , and [|tubers] . Solanine has [|fungicidal] and [|pesticidal] properties, and it is one of the plant's [|natural defenses] . Solanine was first isolated in [|1820] from the [|berries] of the European black nightshade ( // [|Solanum nigrum] // ), after which it was named. [|[1]]

Symptoms
Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, [|vomiting], stomach cramps, burning of the throat, [|cardiac dysrhythmia] , headache and dizziness. In more severe cases, [|hallucinations], loss of sensation, [|paralysis] , [|fever] , [|jaundice] , [|dilated pupils] , [|hypothermia] and death have been reported. In large quantities, solanine poisoning can cause death. One study suggests that doses of 2 to 5 mg per kilogram of body weight can cause toxic symptoms, and doses of 3 to 6 mg per kilogram of body weight can be fatal. [|[2]] Symptoms usually occur 8 to 12 hours after ingestion, but may occur as rapidly as 30 minutes after eating high-solanine foods. The lowest dose to cause symptoms of nausea is about 25 mg solanine for adults, a life-threatening dose for a regular-weight adult ranges about 400 mg solanine.

Solanine in potatoes
Solanine occurs naturally in many species of the genus // [|Solanum] //, including the [|potato] (//Solanum tuberosum//), [|tomato] (//Solanum lycopersicum//), [|eggplant] (//Solanum melongena//), and bittersweet nightshade (// [|Solanum dulcamara] //). Potatoes naturally produce solanine and [|chaconine], a related glycoalkaloid, as a [|defense mechanism] against [|insects] , [|disease] , and [|predators]. Potato [|leaves], [|stems] and [|shoots] are naturally high in glycoalkaloids. When potato [|tubers] are exposed to light, they turn green and increase glycoalkaloid production. This is a natural defense to help prevent the uncovered tuber from being eaten. The green colour is from [|chlorophyll], and is itself harmless. However, it is an indication that increased level of solanine and chaconine may be present. Some diseases, such as [|late blight], can dramatically increase the levels of glycoalkaloids present in potatoes. Mechanically damaged potatoes also produce increased levels of glycoalkaloids. This is believed to be a natural reaction of the plant in response to disease and damage. Commercial varieties of potatoes are screened for solanine levels[// [|where?] //], and most have a solanine content of less than 0.2 mg/g. However, potatoes that have been exposed to light and started to green can show concentrations of 1 mg/g or more[// [|citation needed] //]. In these situations a single unpeeled potato can result in a dangerous dose. In potato tubers, 30–80% of the solanine develops in and close to the skin. Showing green under the skin strongly suggests solanine build-up in potatoes, although each process can occur without the other. A [|bitter taste] in a potato is another, potentially more reliable indicator of toxicity. Because of the bitter taste and appearance of such potatoes, solanine poisoning is rare outside conditions of food shortage. The symptoms are mainly [|vomiting] and [|diarrhea], and the condition may be misdiagnosed as [|gastroenteritis]. Most potato poisoning victims recover fully, although fatalities are known, especially when victims are undernourished or do not receive suitable treatment. [|[5]] Fatalities are also known from solanine poisoning from other plants in the nightshade family, such as the berries of // [|Solanum dulcamara] // (woody nightshade). [|[6]] The United States [|National Institutes of Health] 's information on solanine says to never eat potatoes that are green below the skin. [|Deep frying] potatoes at 170°C (306°F) is known to effectively lower glycoalkaloid levels (because they move into the frying fat), whereas [|microwaving] is only somewhat effective, [|freeze drying] or [|dehydration] has little effect, and boiling has no effect. [|[7]]

Solanine in tomatoes
Some, such as the California Poison Control System, have claimed that [|tomatoes] and tomato leaves contain solanine. However, Dr. Mendel Friedman of the federal Department of Agriculture contradicts this claim stating that [|tomatine], a relatively benign alkaloid, is the tomato alkaloid while solanine is found in potatoes. Food science writer [|Harold McGee] has found scant evidence for tomato toxicity in the medical and veterinary literature.

Other uses of solanine
Solanine has [|fungicidal] and [|pesticidal] properties, and solanine hydrochloride (a [|salt] of solanine) has been used as a commercial pesticide, but never on a large scale.[// [|citation needed] //] Solanine has [|sedative] and [|anticonvulsant] properties, and has been used as a treatment for [|asthma], as well as for [|cough] and [|cold] medicines. However, its effectiveness for either use is questionable.

 = Potato plant poisoning - green tubers and sprouts = [|Share on facebook][|Share on twitter]

 Potato plant poisoning occurs when someone eats the green tubers or new sprouts of the potato plant. This is for information only and not for use in the treatment or management of an actual poison exposure. If you have an exposure, you should call your local emergency number (such as 911) or the National Poison Control Center at 1-800-222-1222.

Poisonous Ingredient
Solanine (very toxic even in small amounts)

Where Found
The poison is found throughout the plant, but especially in green potatoes and new sprouts. Never eat potatoes that are spoiled or green below the skin. Always throw away the sprouts. Potatoes that are not green and have had any sprouts removed are safe to eat.

Symptoms
**olanine: Is It Linked to Inflammation and Other Conditions?** Solanine is found in the nightshade family of botanicals, which includes potatoes, tomatoes, paprika, eggplant, tobacco, and peppers. In fact, more than 92 varieties and 2000 species of nightshade exist. The following foods contain solanine, but are not a part of the nightshade family, including: Some Web sites state that up to 33% of people with chronic inflammation may react to solanine. Some people state that solanine ingestion leads to joint pain, all forms of arthritis, joint inflammation, calcium deposits in the tissues of joints, and a disrupted thyroid. Other people point to solanine as a causative factor of osteoporosis, irritable bowel syndrome, appendicitis, birth defects including spina bifida, depression, and migraines.
 * [|Delirium]
 * Diarrhea
 * Dilated pupils
 * Fever
 * [|Hallucinations]
 * Headache
 * [|Loss of sensation]
 * [|Lower than normal body temperature] (hypothermia)
 * [|Paralysis]
 * [|Shock]
 * [|Slow pulse]
 * Slowed breathing
 * Stomach or [|abdominal pain]
 * Vision changes
 * Vomiting
 * Blueberries
 * Apples
 * Cherries
 * Sugar beets
 * Huckleberries
 * Okra
 * Artichokes
 * Solanine poisoning**

Solanine is a neurotoxin. Indeed, acute solanine poisoning (also known as //Solanum tuberosum//poisoning) can occur from eating large quantities of green or sprouted potatoes. To have a risk of developing solanine poisoning, you would need to eat about 4½ pounds (lb) of the potatoes sold in America in one sitting, or the average 200-lb person would need to eat 2 lb of green potatoes in one sitting. Still, you should throw away any potatoes with green eyes, greenish skin, or green sprouts. Cooking, frying, baking, freeze-drying, dehydrating, and microwaving do not destroy this glycoalkaloid. Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, headaches, and dizziness. Hallucinations, loss of sensation and paralysis, fever, jaundice, dilated pupils, and hypothermia are reported in more severe cases. In the past 50 years, no cases of solanine poisoning from the consumption of potatoes have occurred in the United States.
 * Research and recommendations**

No medical research links solanine and arthritis. The vegetables that contain solanine are also nutrient-rich. Do not remove them from your diet on a whim. Tomatoes and peppers are considered as anti-inflammatory by many experts, because of their high antioxidant content. In addition, the capsaicin in hot peppers is widely regarded as a potent anti-inflammatory. According to the US Food and Drug Administration, “solanine has a low rate of absorption into the bloodstream, is hydrolyzed intestinally to a less toxic and poorly absorbed product, and has a rapid fecal and urinary excretion rate.” Likewise, no proven correlation between solanine and any of the other conditions previously listed exists. One study did find a correlation between consumption of high amounts of late-blight potatoes, which are higher in solanine, and congenital spina bifida. However, no other studies have verified this finding. It does seem that a very few people are especially sensitive to solanine, but at this time it is not sensible to recommend that everyone with joint pain, arthritis, or concerns about other conditions stop eating these foods. If you are very concerned, you may want to eliminate these foods from your diet for a few weeks to see if your symptoms change.

[|[show]]  ||
 * ~ Identifiers ||
 * [|CAS number] || [|20562-02-1]  [[image:http://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/X_mark.svg/7px-X_mark.svg.png width="7" height="8"]] ||
 * [|PubChem] || [|6537493]  ||
 * [|ChemSpider] || [|5020632]  [[image:http://upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/7px-Yes_check.svg.png width="7" height="7" caption="Yes"]] ||
 * [|UNII] || [|3FYV8328OK]  [[image:http://upload.wikimedia.org/wikipedia/en/thumb/f/fb/Yes_check.svg/7px-Yes_check.svg.png width="7" height="7" caption="Yes"]] ||
 * [|InChI]
 * ~ Properties ||
 * [|Molecular formula] || C45H73NO15 ||
 * [|Molar mass] || 868.06 ||
 * Appearance || white crystalline solid ||
 * [|Melting point] || 271 - 273 °C ||