Corncockles are not considered highly poisonous, but they do contain compounds that can be toxic if consumed in large amounts. The toxicity of corncockles is primarily due to the presence of saponins, which are natural compounds found in various plant species. Saponins are known for their ability to foam when mixed with water, and they have a bitter taste.
In the case of corncockles, the saponins are concentrated in the seeds and can be harmful if ingested in large quantities. However, it is important to note that the taste and appearance of corncockles are not particularly appealing, which greatly reduces the likelihood of accidental ingestion. The bitter taste and the presence of saponins act as a natural deterrent to consumption.
Furthermore, corncockles are not commonly found in food or agricultural products. They are considered weeds and are often found in fields or disturbed areas. They are not intentionally cultivated for consumption or used in cooking. Therefore, the chances of encountering corncockles in a culinary context are relatively low.
However, it is worth noting that the toxic effects of saponins can vary depending on the individual and the amount consumed. In small quantities, saponins are generally considered safe for consumption and may even have potential health benefits. They are sometimes used in traditional medicine for their expectorant, anti-inflammatory, and antimicrobial properties.
To summarize, while corncockles do contain compounds that can be toxic if eaten in large amounts, the unappetizing taste and appearance of the plant make it highly unlikely for anyone to consume it intentionally. The presence of saponins in corncockles serves as a natural deterrent, further reducing the risk of accidental ingestion.