| When the potato is green, chlorophyll and solanine levels dramatically increase. |
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| All commercial potato varieties grown in North America are bred for low levels of solanine. |
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| The ripe potato contains traces of solanine but its flowers, green leaves and sprouts contain higher levels of this toxin and are very poisonous. |
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| The fat-soluble neurotoxins solanine and chaconine are present in potatoes and can be detected in the bloodstream of all potato eaters. |
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| For example, potatoes contain solanine, mushrooms have strychnine, apples and apricots have cyanide. |
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| Three to six milligrams of solanine per kilogram of body mass can be fatal. |
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| The additional glycoalkaloids, solanine and chaconine, were undetectable in either the transgenic or unmodified lines. |
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| But it is also a sign that levels of solanine, which is produced at the same time as chlorophyll, have increased as well. |
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| Green potatoes often taste bitter, which is caused by the presence of solanine. |
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| The green bits, which tend to form when potatoes are exposed to light or extreme temperatures, indicate the presence of solanine. |
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| A greenish tinge on potatoes, although merely the harmless substance chlorophyll, indicates that the natural toxicant solanine may be present. |
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| The green parts of the potato contain poison: solanine, a powerful laxative. |
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| Chaconine was added for evaluation because it was chemically closely related to solanine and was normally also present in potatoes. |
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| Cyanogenic glycosides and solanine, which had been placed on the agenda as contaminants, were considered as naturally-occurring toxicants. |
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| We know that potatoes produce a toxin, solanine, unless they're grown and stored in a particular way. |
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| Green patches indicate higher levels of glycoalkaloids such as solanine, which may lead to ill health if consumed in large amounts. |
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| As a member of the nightshade family this pretty vegetable bears a soupçon of a poison named solanine when it is not really ripe and not yet cooked. |
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| Commercially grown potatoes are now genetically controlled to have lower initial concentrations of solanine, but when potatoes are exposed to light, solanine levels can rise to ten times their original value. |
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| 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. |
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| While death from potato poisoning is rare, eight ounces of a green potato can contain high enough levels of solanine to affect a 50 pound person, and 16 ounces could impact a 100 pound person. |
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| Others are solanine, which is extracted from potatoes that have remained green as they grow, and nicotine, the tobacco ingredient, which, federal health officials say, can be lethal in a dose of about 40 to 60 milligrams. |
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| Like all parts of the plant except the tubers, the fruit contain the toxic alkaloid solanine and are therefore unsuitable for consumption. |
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| Potatoes contain toxic compounds known as glycoalkaloids, of which the most prevalent are solanine and chaconine. |
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| Since exposure to light leads to greening of the skins and the development of solanine, growers cover such tubers. |
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| The most potent inhibitors are found in potatoes, and of these the most active component is the glycoalkaloid solanine. |
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| The disorder is serious because it may cause solanine poisoning. |
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| Nightshade vegetables are also high in an alkaloid called solanine, which, when consumed in high amounts, has been linked to inflammation. |
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| The presence of choline, cuscohygrine, solacaproine, solanine, solaso-dine in different parts of the plant has been reported. |
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| They contain a chemical called solanine, which disrupts the work of enzymes, thus increasing inflammation. |
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| The nutritional value of potato protein depends on the level of glycoalkaloids such as solanine and chaconine and their secondary metabolites. |
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| Increased levels of solanine in the potato peel are closely associated with the greening of the peel. |
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| Green potatoes contain a poison called solanine and are not healthy for you to eat. |
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| Its foliage and egg-shaped red berries are poisonous, the active principle being solanine, which can cause convulsions and death if taken in large doses. |
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| When ricin, nicotine, solanine and other poisons have come up in the context of terrorism, it has almost always been with respect to the food supply. |
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| They also contain small amounts of solanine, a toxic alkaloid found in potato leaves and other plants in the nightshade family. |
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| Develop new guidelines to be used for developing and testing new varieties of potatoes for the natural plant toxicant solanine and related glycoalkaloids. |
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| The toxicity of solanine has been the subject of extensive study. |
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| Solanine forms under the same conditions that promote chlorophyll formation. |
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