The food poisoning caused by green potatoes is related to solanine poisoning. Solanine is a toxic glycoalkaloid that naturally occurs in potatoes, especially when they are exposed to light and turn green. Consuming potatoes with high levels of solanine can lead to symptoms such as nausea, vomiting, abdominal pain, diarrhea, headaches, and neurological issues.
Types of poisoning related to green potatoes
- Solanine poisoning is the primary concern, caused by ingesting green or sprouted potatoes that contain elevated levels of solanine.
- This toxin can cause gastrointestinal disturbances and, in more severe cases or when consumed in large quantities, neurological problems and even death.
Key points
- Green potatoes produce solanine , a neurotoxin that acts as a defense mechanism for the plant.
- Symptoms typically appear within a few hours but can sometimes take a day or two to manifest.
- Solanine is not destroyed by cooking, so green parts of potatoes should be discarded.
- Storage in dark, cool environments helps prevent solanine buildup, while exposure to light increases its production.
Summary
Eating green potatoes can lead to solanine poisoning , a form of food poisoning characterized by gastrointestinal and neurological symptoms, caused by the presence of the toxic compound solanine produced when potatoes are exposed to light.
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