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Topic: Solanine

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	Solanine - Wikipedia, the free encyclopedia
		Solanine is a glycoalkaloid poison found in species of the nightshade family.
		Solanine has both fungicidal and pesticidal properties, and it is one of the plant's natural defenses.
		Solanine has sedative and anticonvulsant properties, and has been used as a treatment for bronchial asthma, as well as for cough and cold medicines.
	en.wikipedia.org /wiki/Solanine (571 words)

	Erie County Department of Health
		The most likely technique for nicotine or solanine poisoning would be food, beverage, or water contamination; however, nicotine can also be absorbed through the skin and mouth and the digestive and respiratory tracts.
		Solanine is a toxin that occurs naturally in "greened" potatoes, produced when the potato is old or exposed to sunlight for lengthy periods of time.
		Common symptoms of solanine poisoning occur 2-24 hours after exposure and include a harsh, scratchy sensation in the mouth and throat, nausea, vomiting, diarrhea, headache, drowsiness, hypothermia, and dehydration.
	www.erie.gov /health/services/health_pros_alert48.asp (623 words)

	Greening
		Increased solanine levels are responsible for the bitter taste in potatoes after being cooked.
		The formation of solanine in potato is localized to the skin, usually no deeper than an eight of an inch (3 mm).
		Cooked potatoes cannot turn green nor produce solanine because the enzyme mechanism for their production is destroyed by heating at cooking temperatures.
	www.panhandle.unl.edu /potato/Physiological_Disorders/Greening_Problems/greening.htm (787 words)

	764. Solanine and chaconine (WHO Food Additives Series 30)
		Solanine was a weak to moderate inhibitor of both specific and non-specific cholinesterase.
		The level of solanine was 50 mg/100 g tuber, as determined chemically and by cholinesterase inhibition.
		Solanine levels in the boiled peeled potatoes were therefore estimated from the in vitro reduction in pseudocholinesterase activity in human plasma, using acetylcholine as a substrate, and were equivalent to 25-30 mg/100 g tuber of alpha-solanine.
	www.inchem.org /documents/jecfa/jecmono/v30je19.htm (8886 words)

	Solanum nigrum L. (PIM 501)
		Solanine, a glyco-alkaloid, is found throughout the plant, with the highest concentrations in the unripened berries.
		Solanine is a mixture of two classes of glycosides, solanine and chaconines.
		Toxicity of solanine in different species (LD in mg/kg) is: 590 mg/kg in the rat (oral), 20 to 30 mg/kg in the rabbit (intraperitoneally), 32 to 42 mg/kg in the mouse (intraperitoneally), and 18.8 mg/kg in the ckick embryo (Dalvi & Bowie, 1983).
	www.inchem.org /documents/pims/plant/solanum.htm (1554 words)

	Potato Greening in Supermarket Produce Displays :: Promolux Lighting International (Site not responding. Last check: 2007-10-07)
		Solanine is the most prevalent toxin in potatoes, and to a lesser degree solanine is also present in tomatoes, eggplants, and peppers, especially when the vegetables are green or not yet ripe.
		Solanine levels in potatoes are associated with a green skin color caused by the formation of chlorophyll; the greener the potato, the more likely it is that the potato contains high concentrations of solanine and other glycoalkaloids.
		Solanine does not need light to form, but once the potato is exposed to light and UV radiation, the rate of solanine formation increases.
	www.promolux.com /english/retail_produce_greening.html (839 words)

	Solanum dulcamara seeds (Site not responding. Last check: 2007-10-07)
		Chemical Composition: Two proximate principles have been obtained from Solanum Dulcamara: Solanine, an alkaloidal principle, discovered by Desfosses, in 1820, in the berries of Solanum nigrum, and (1821) in the leaves and stems of S. Dulcamara; and dulcamarin, its bitter-sweet glucoside was first isolated in pure form by E. Geisler, in 1875.
		Solanine fuses at 235° C. It is soluble in warm amyl alcohol, which abstracts it completely from alkaline solutions; is less soluble in boiling alcohol, still less in cold alcohol, considerably less in ether (1 in 4000), and requires 8000 parts of boiling water for solution.
		Dilute mineral acids decompose solanine slowly at ordinary temperatures, and more rapidly at boiling heat, into sugar and solanidine, another alkaloid which is soluble in cold ether and hot alcohol, but hardly soluble in water (Zwenger and Kindt, also Gmelin, 1859).
	www.lambo.aros.net /dulcamara/dulcamara01.htm (963 words)

	[No title] (Site not responding. Last check: 2007-10-07)
		Solanine and solanidine are highest in the sprouts from the eyes (2nd highest in the eyes).
		The green color can indicate that sprouting is about to occur, which means that solanine and solanidine are elevating even though chlorophyll and the alkaloids are not directly related.
		Solanine and solanidine are carcinogenic, but poorly absorbed in humans.
	www.ibiblio.org /london/orgfarm/crops/toxics-in-green-potatoes (217 words)

	nopotato.com (Site not responding. Last check: 2007-10-07)
		Solanine is a synapse inhibitor (nerves), thus prevents proper mental and smooth muscle function (heart, intestine) where it is active.
		Solanine (100 µM at pH 7.4) caused a 90% inhibition of active calcium transport in rat duodenum.
		Solanine, found in potatoes and tomatoes and other deadly nightshade plants, could be the leading cause of Parkinson, Alzheimer's, Cancer, Depression, Osteoporosis, Digestive Dysfunction, and Arthritis.
	www.nopotato.com (1176 words)

	DIET AND ARTHRITIS" (Site not responding. Last check: 2007-10-07)
		Solanine, a naturally occurring toxin found in the skins of these plants is a non-water soluble chemical that is not destroyed by cooking.
		Solanine can cause muscle pain and spasms, joint pain and swelling, gastrointestinal disturbances, anorexia, nausea, vomiting and feelings of nervousness.
		Since solanine is a stable non-water soluble chemical it can take months for your body to rid itself of this toxic substance.
	www.thezephyr.com /health/healthmu.htm (536 words)

	Nightshade Foods by Craig Sams (Site not responding. Last check: 2007-10-07)
		The solanine in potatoes is 4 times greater in the skin than in the rest of the potato.
		The fatal dose of solanine for an adult is 200-250 mg depending on body weight.
		Potato peels have been found to contain up to 180 mg of solanine per 100g, so a person consuming 150-200g of deep fried potato peels with a high solanine content could be at considerable risk.
	www.organicfood.co.uk /inspiration/nightshadefoods.html (1971 words)

	King's American Dispensatory, 1898: Dulcamara (Site not responding. Last check: 2007-10-07)
		Peschier (1828) demonstrated that solanine existed in the berries of dulcamara in even larger quantity than in the leaves and stem; it also occurs in the sprouts of our common potato (see Solanum tuberosum, Related Species) and in various other Solanaceae, e.
		Caylus, of Leipsic, who has made some careful experiments with solanine, as well as with the twigs of dulcamara, states that an extract of the twigs is from 5 to 10 times more active than the twigs, and solanine is 30 times more powerful than this extract.
		Solanine, which was first obtained from this species by Desfosses, in 1820, exists in it more abundantly than in the S.
	www.ibiblio.org /herbmed/eclectic/kings/solanum-dulc.html (2477 words)

	Food For Thought - Questions and Answers (Site not responding. Last check: 2007-10-07)
		It is a toxic compound that inhibits an enzyme necessary for normal nerve functioning, but it takes large doses to produce an effect, such as drowsiness or itching at the back of the neck.
		The allowable limit for solanine in potatoes is 200 parts per million, which is well below the level at which even the mildest symptoms would occur.
		Solanine is not soluble in water and is not affected by heat.
	www.penpages.psu.edu /penpages_reference/29201/292011299.HTML (744 words)

	Green Potatoes:the Problem and the Solution, G01-1437-A
		Increased solanine levels are responsible for the bitter taste resulting from a high solanine concentration in potatoes after being cooked.
		In potatoes solanine formation is localized near the skin, usually no deeper than one-eighth of an inch (3 mm).
		When potato tubers are exposed to light, the solanine content in the peel may increase as much as ten times.
	ianrpubs.unl.edu /horticulture/g1437.htm (1894 words)

	Greening/Solutions
		When the potato is green, chlorophyll and solanine levels dramatically increase.
		Although fertilization does not directly affect solanine content, excessive and late application of nitrogen can result in higher solanine content due to its affect on growth and maturity.
		Chlorophyll and solanine content and distribution in four varieties of potato tubers.
	www.panhandle.unl.edu /potato/Physiological_Disorders/Greening_Problems/Greening_Solutions/greening_solutions.htm (976 words)

	[No title] (Site not responding. Last check: 2007-10-07)
		The chemical in question is solanine, a toxin that forms in the sprouts and green parts of potatoes.
		Solanine is a significant toxin, but you are unlikely to run into trouble with it in our part of the world, because we grow potato varieties that do not produce much of it.
		To avoid the "greening" process that can lead to solanine formation, don't buy green potatoes and call any potatoes with green coloration to the attention of the produce manager at your market.
	www.drweil.com /u/QA/QA252785Print (303 words)

	Greening Potatos (Site not responding. Last check: 2007-10-07)
		The concern with greened potatoes should not be the color but the fact that solanine, a potentially toxic alkaloid, develops in the same area along with the chlorophyll.
		The bitter taste associated with greened potatoes is caused by the solanine, not the chlorophyll.
		The amount of greening is not a direct measure of its solanine content, since the synthesis of chlorophyll and solanine are separate processes.
	www.uaf.edu /coop-ext/publications/freepubs/FGV-00337.html (589 words)

	Sciencemadness Discussion Board - Powered by XMB 1.8 Partagium Final SP3
		Solanine is a toxic chemical (specifically, a glyco-alkaloid) found in the members of the nightshade family, including potatoes and tomatoes.
		There is a much higher concentration than usual in green potatoes—not because the color is caused by solanine (actually chlorophyll causes it) but because when light hits the potato (which causes chlorophyll to build up) the potato plant makes solanine as a defence mechanism.
		I think solanine, and related compounds, are extracted for use as starting material in the manufacture of steroids, including estrogens and progestogens for birth control pills, corticosteroids for anti-inflammatory medicines, and anabolic steroids mostly for illegal use to boost sporting performance.
	www.sciencemadness.org /talk/viewthread.php?tid=3049 (352 words)

	A Note on Solanine
		Solanine is a substance found in nightshade plants, including tomatoes, white potatoes, all peppers (except fl pepper), and eggplant.
		A horticulturist, Dr. Norman Childers, hypothesized that some people with Osteoarthritis (OA) may not be able to destroy solanine in the gut, leading to solanine absorption resulting in OA.
		Eliminating solanine from the diet has been reported to bring relief to some arthritis sufferers in preliminary research.
	www.bellybytes.com /bytes/solanine.shtml (179 words)

	Green potatoes: Are they OK to eat? - MayoClinic.com (Site not responding. Last check: 2007-10-07)
		Although chlorophyll is tasteless and harmless, a potentially toxic substance called solanine develops in the same areas as the chlorophyll.
		However, most of the solanine is in or under the skin.
		Solanine increases in potatoes as they age, sprout or bruise.
	www.mayoclinic.com /health/food-and-nutrition/AN00984 (274 words)

	NTP: Executive Summary Chaconine and Solanine: Table 6
		Based on teratogenicity data from administered doses of a-chaconine, a-solanine, and solanidine, the authors concluded that dam toxicity is not responsible for the teratogenicity of a-chaconine and a-solanine.
		An increased number of litters in which all pups died was observed with administration of both doses compared to controls: control, 1/ll; 30 mg/kg solanine, 6/10; 40 mg/kg solanine, 5/10.
		No neural tube defects were observed, but a high incidence of minor abnormalities (mild hydronephrosis, hydroureter, and ribs showing knobby protuberances on the posterior third of their length) was induced.
	ntp-server.niehs.nih.gov /index.cfm?objectid=6F5F0B67-F1F6-975E-7EE7CDD3C4ACF28C (2470 words)

	Food Safety Science Information (Site not responding. Last check: 2007-10-07)
		Similarly, researchers at Virginia Tech have recorded as much as a 25° F difference between the bottom and the top of a stack of flounder filets piled on ice.
		There is considerable research available that shows that potatoes when exposed to light develop solanine, which is toxic and very harmful to the immune system.
		G01-1437-A. "When potato tubers are exposed to light, the solanine content in the peel may increase as much as ten times.
	www.safespectrum.com /food_safety.html (2269 words)

	Poisonous Plants \| Poison Control Center - Children's Hospital of Philadelphia
		The most dangerous plants contain one of these three chemicals — solanine, grayanotoxins, and cardiac glycosides.
		Solanine is found in food and ornamental plants.
		Unripe tomatoes and the green "eyes" of potatoes contain solanine which can cause moderate nausea, vomiting, headache and diarrhea.
	www.chop.edu /consumer/jsp/division/generic.jsp?id=72558 (324 words)

	Solanine question: Just need some quick info - VeggieBoards
		The potatoe produces solanine if the skin is hurt, but also with time.
		The green indicates an increase in the presence of glycoalkaloids, especially, in potato, the substance "solanine" (see structure).
		I have a further question, I really hadn't heard of Solanine until reading this thread, I was wondering how big a problem this is...
	www.veggieboards.com /boards/showthread.php?t=14592 (953 words)

	Potato alkaloids (Jay Mann)
		The toxic chemical is solanine, a glycoalkaloid, which acts as a cholinesterase inhibitor.
		The green colour is not itself toxic, but indicates that the potatoes have been exposed to an environment that is likely to have triggered solanine production.
		About ten years ago there was a read-me-and-shiver book on the purported risks of eating solanaceous plants (tomatoes, eggplants, and potatoes) for certain people.
	yarchive.net /food/potato_alkaloids.html (885 words)

	nopotato.com (Site not responding. Last check: 2007-10-07)
		Solanine is cumulative in the body, thereby increasing daily, unlike caffeine which is water soluble.
		Solanine is a synapse inhibitor (nerves), thus prevents proper mental and smooth muscle function (heart, intestine) where it is attached.
		Average consumption of potatoes in the U.S. was estimated to be 61 kg, which equals an average daily consumption of 167 g of potatoes....
	www.taterhaters.com (981 words)

	Bittersweet_Picture_Monograph
		Two proximate principles have been obtained from Solanum Dulcamara: Solanine, an alkaloidal principle, discovered by Desfosses, in 1820, in the berries of Solanum nigrum, and (1821) in the leaves and stems of S. Dulcamara; and dulcamarin, its bitter-sweet glucoside was first isolated in pure form by E. Geisler, in 1875.
		Caylus, of Leipzig, who has made some careful experiments with solanine, as well as with the twigs of dulcamara, states that an extract of the twigs is from 5 to 10 times more active than the twigs, and solanine is 30 times more powerful than this extract.
		He believes they act more particularly on the spinal cord and medulla oblongata, and recommends the acetate of solanine, in doses of 1/6 to 1 grain, in pulmonary maladies, attended with spasm or irritation.
	www.herbdatanz.com /bittersweet_picture_monograph.htm (1323 words)

	The Food Domain: A Comprehensive Resource
		Under current FDA regulations, 20 milligrams of solanine per 100 grams (a small potato) can render it unfit to eat.
		Solanine is produced as the potato gets old or is exposed to light.
		Toxic amounts of solanine can seriously affect the nervous system and have caused death.
	www.fooddomain.msu.edu /consumer_faq_safety.htm (1587 words)

	Troubled Times: Green Potatoes (Site not responding. Last check: 2007-10-07)
		The poisons in potatoes are aflatoxin and solanine.
		Solanine is concentrated in the eyes and skin of green potatoes, both can effect the nervous system.
		These were biological potatoes, which have more solanine in themselves.
	www.zetatalk.com /food/tfood32b.htm (295 words)

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