The poison made from potatoes is called solanine. It is a glycoalkaloid poison that is produced by various plants in the Solanum genus, which includes the potato plant. The purpose of solanine is to act as a defense mechanism for the plant, deterring animals and insects from consuming it.
When the stem, tubers, or leaves of the potato plant are exposed to sunlight, it triggers the biosynthesis of solanine and other glycoalkaloids. This is a natural reaction of the plant to protect itself from being eaten. The presence of solanine in the potato plant is particularly concentrated in green parts of the plant, such as green potatoes or potato sprouts.
Solanine is toxic to humans and many other animals if ingested in large quantities. It affects the nervous system and can cause a range of symptoms, such as nausea, vomiting, diarrhea, abdominal pain, headache, and even paralysis in severe cases. The severity of the symptoms can vary depending on the amount of solanine consumed and an individual’s sensitivity to it.
It is important to note that solanine poisoning from potatoes is relatively rare, as most commercially available potatoes have been bred to contain low levels of solanine. However, it is still important to handle and store potatoes properly to minimize the risk of solanine poisoning.
To reduce the risk of solanine poisoning from potatoes, it is recommended to follow these guidelines:
1. Avoid consuming green potatoes or potato sprouts: These parts of the potato plant contain higher concentrations of solanine. If you notice green spots or sprouts on a potato, it is best to discard it.
2. Store potatoes in a cool, dark place: Exposure to light can stimulate the production of solanine in potatoes. To minimize this, store potatoes in a cool, dark place like a pantry or cellar.
3. Properly prepare and cook potatoes: Cooking can significantly reduce the levels of solanine in potatoes. Boiling, baking, or frying potatoes at high temperatures can help to break down and deactivate the toxin. Make sure to cook potatoes thoroughly before consuming them.
4. Practice good food hygiene: Wash potatoes thoroughly before cooking or consuming them to remove any dirt or contaminants. Peel the potatoes to further reduce the solanine content, as the majority of solanine is found in the skin.
It is worth mentioning that while solanine poisoning from potatoes is rare, there have been historical cases of outbreaks related to the consumption of wild or improperly prepared potatoes. It is always important to exercise caution and follow proper food safety practices when handling and consuming potatoes.
Solanine is a glycoalkaloid poison produced by the potato plant and other plants in the Solanum genus. It acts as a defense mechanism to deter animals from eating the plant. While solanine poisoning from potatoes is rare, it is important to handle and prepare potatoes properly to minimize the risk of toxicity.