What is potato solanine? Toxic potatoes: can you be poisoned by solanine?

The toxic properties of green sprouted potatoes are written in every school botany textbook, but solanine poisoning occurs with surprising regularity.

This comes from the carelessness of choosing potatoes in the store, when it is visually noticeable that there were sprouts on the flabby tubers, but they were broken off during packaging. Or there are one or two green spots on the skin of the tubers, but the person thinks that if they sell it, it means they can eat it. Or poisoning from old potatoes from the pantry happens in the spring because, in order to save money, the skin of the root vegetables is not removed in a thick enough layer, and the eyes that gave rise to small sprouts are not cut out carefully enough.

How to prevent solanine poisoning? Do not eat unripe or overripe fruits of the nightshade family: peppers, tomatoes, eggplants, as well as green potatoes, where at long-term storage toxic solanine is formed and accumulates.

In addition, it is necessary to exclude damaged (crumpled, rotten, blackened) root vegetables and vegetables from the diet, since they always contain much more poison than whole products with strong, smooth skin.

What is known about the toxicity of solanine

Solanine is a poison formed in the flowers, sprouts, foliage, and roots of nightshade plants to prevent their destruction by various types of pests.

What's happened safe standard consumption for humans is from 2 – 10 mg (per 100 grams of products). Constantly exceeding the norm leads to the accumulation of toxic substances in the body, and signs of food poisoning appear. Long-term or single intake of more than 200 mg into the body causes an immediate rejection reaction: vomiting, diarrhea, convulsions and even confusion, since the poison destroys nervous system.

Plants in which the content of solanine alkaloid can be many times higher than the norm:

overripe blue-skinned eggplants;
green potatoes and sprouts;
unripe sweet pepper;
Bay leaf;
nightshade;
tobacco;
henbane;
dope;
there are a lot of green tomatoes.

In potatoes, the distribution of the alkaloid is uneven; in each part of the plant, solanine exists in different quantities. In addition, the degree of toxicity of root vegetables depends on many other factors: variety, agricultural technology, period and storage conditions.

Why vegetables become poisonous

The saying “Every vegetable has its time” best reflects qualitative indicators potatoes. The reasons for excess solanine formation are varied:

green potatoes are obtained when planted shallowly, and also if they are not hilled in time (before the tops grow);
when transporting and storing in a place unprotected from light, it often happens that potatoes turn green after 4–5 days;
washed root vegetables turn green faster and contain more toxic substances;
the alkaloid solanine is more actively formed inside tubers infected with diseases and pests, as well as with a surface damaged during digging and processing;
the higher the concentration of mineral synthesized fertilizers applied to the potatoes, the more toxin subsequently accumulates;
the level of solanine in potatoes is high during the growing season (sprouting, immaturity of young tubers). Then it decreases during ripening and increases dangerously again after 6 months of storage.

Tomatoes and unripe peppers are also different high content alkaloids while they are pure green, but as soon as the fruits reach milky ripeness, they can be preserved, since the level of toxicity decreases sharply.

Eggplants become poisonous once they are overripe. Consumption of the peels and seeds of these vegetables poses a high risk.

What are the dangers of alkaloid poisoning?

Is it possible to eat unpeeled boiled green potatoes? small quantities? The clear answer to this question is no. The poison is poorly soluble, so most of it remains under the skin after boiling.

After solanine penetrates the stomach and intestines, indigestion begins and toxins enter the blood vessels. This leads to the destruction of red blood cells and suppression of the functions of the nervous system.
Long-term solanine poisoning leads to damage to the kidneys, gastrointestinal tract, liver, joints, as well as difficult-to-treat skin dermatitis.
Boiled potatoes without peel are partially freed from poison, but the broth becomes highly toxic. If the potatoes turn even a little green, heat treatment does not guarantee the destruction of solanine, so it is better not only for people to eat it, but also for pets.
Dishes made from overwintered flabby potatoes should not be eaten by pregnant women and babies, since alkaloids can cause severe pathologies in the development of the child.

In addition, potato juice squeezed from last year’s root crops in spring and summer is also very dangerous for human health, since it is poisonous due to the high concentration of not only solanine, but also nitrates.

Symptoms

The initial signs of poisoning with the alkaloid solanine are practically no different from the characteristics of food poisoning caused by other poisons. If you accidentally eat green potatoes (tomatoes, peppers), where the solanine norm exceeds 200–400 mg, in large quantities, almost immediately, after 3–4 hours (or after 8–9 hours), the following symptoms will appear:

sharp pains and cramps in the stomach, intestines,
vomiting, drooling,
increase in body temperature,
dyspnea,
headaches,
tachycardia, arrhythmia,
diarrhea with painful urges and foul-smelling stools,
the eye pupils dilate.

A high degree of intoxication is expressed by the occurrence of convulsions, confusion, and even loss of consciousness, and respiratory depression.

After consuming products containing solanine in a proportion greater than 10 mg (per 100 g), a bitter aftertaste will remain in the mouth, and soreness and itching will form in the larynx.

The lethal dose for a child is a one-time intake of solanine from the peelings of sprouted (or green) potatoes from 2 to 4 mg. glycoalkaloid per kilogram of body weight. For an adult – up to 3 to 6 mg. solanine.

Urgent Care

Neither boiling water during boiling nor overcooking the product in a frying pan prevents the action of the poison, so the skins of old (9-12 months of storage) root vegetables must be peeled in spring and summer, and green potatoes should be completely discarded. What to do if symptoms of poisoning appear?

Call a doctor immediately. The sooner it is provided health care, the more favorable the prognosis;
Rinse the stomach with 5 - 6 liters of water, two (three) of which with the addition of potassium permanganate;
You can use a solution to cleanse the stomach sea salt(for 5 liters of water 2 tbsp.);
Do a cleansing enema;
Take Smecta, Enterosgel, Activated carbon, Polysorb, and other absorbent (adsorbent) drugs recommended by doctors for use in cases of poisoning.

If symptoms of solanine poisoning appear (heart, pulmonary failure), you need to be prepared to carry out resuscitative actions.

Prevention

You cannot cook food from sprouted, rotten, blue or green potatoes - they contain a lot of solanine. It is better to boil even healthy root vegetables at the end of the storage season (spring, early summer), first removing the skin in a thick layer (at least 0.5 cm), since it is in it that the content of alkaloids is the highest.

How to test fruits for excess solanine:

Make small indentations (1mm) near the eyes,
Apply 1 drop of acetic acid (80%) to the sections.
drop a drop of sulfuric acid,
Apply hydrogen peroxide (3 drops of 5% solution) on top.

If there is an excess of solanine in the tuber, the potato cut will acquire a dark crimson (burgundy) hue. The weak intensity of the staining (the color has become pale pink) indicates that its content is normal.

It is important to know: the longer the potatoes are stored, and they turn green, the more toxins there are in the tubers.

Greenish potatoes, as well as those with sprouts, cannot be eaten categorically, but they are better suited for planting because high concentration Solanine protects root crops from diseases and pests do not eat them.

SOLANINE IS A DANGEROUS COMPONENT OF POTATO

Sergei Lygin

candidate of chemistry, associate professor Birsk branch of the Bashkir State University, Birsk

Russia, Birsk

Lyudmila Solominova

student of biology and chemistry Birsk branch of the Bashkir State University, Birsk

Russia, Birsk

ANNOTATION

This article contains information about the glycoside - solanine, which is found in tubers, everything famous vegetable– potatoes. Based on the experiments carried out, the accumulation of the studied poison in the Red Scarlet potato variety was quantitatively established. It examines how harmful solanine is for humans and provides recommendations for safe storage potatoes.

ABSTRACT

This entry contains the information about glycoside – solanine, which contained in the tuners the famous vegetable – potatoes. On the basis of experiments the accumulation of poison was quantitatively explained in varieties of potatoes “Red Scarlet”. Considered how harmful to human solanine and were given a recommendation for the safe storage of potatoes.

Keywords: solanine; potato; glycosides; experience; ecology of potatoes.

Keywords: solanine; potatoes; glycoside; experiments; ecology of potatoes.

Potatoes are perhaps the most popular plant in the nightshade family. This root vegetable is often called the “Second Bread”. And one cannot but agree with this, because the tubers do not leave the table all year round, everyone knows at least a few ways to prepare them. It is considered a universal agricultural plant: at the same time it is a food, technical, and fodder crop.

It has been proven that potatoes are an integral part of our diet; they have high nutritional value and is well absorbed by the body, but, despite all the advantages, this plant can have a negative, and sometimes dangerous influence on the body. The reason for this is the poison it contains - solanine.

Solanin - is a complex organic substance consisting of a glucose molecule and physiologically active substance- solanoidin (Fig. 1).

Figure 1. Solanine formula

The poison is close chemical composition to steroids. This is contained in any part of the plant - in flowers, leaves, stems, fruits and tubers. There is an opinion that, like other alkaloids, solanine is needed to protect young plant shoots from animals.

Solanine is a glycoalkaloid, i.e. belongs to a group of organic compounds called glycosides or heterosides.

Glycosides (from the Greek glycys - sweet and eidos - kind) are a widespread group of natural or synthetic compounds. Consisting of an aglycone (non-carbohydrate fragment) and a carbohydrate residue, decomposing under the influence of enzymes, acid or alkali. The term “glycoside” was introduced into use by German chemists F. Wöhler and J. Liebig in the 19th century.

It is known that solanine has an irritating effect on the mucous membranes of the digestive tract and also suppresses the normal activity of the central nervous system. 200 mg of solanine consumed with food leads to poisoning.

Solanine, like many glycosides, has fungicidal and insecticidal properties, playing the role of natural plant protection. These properties have become useful for man and his activities.

The insecticidal properties of nightshades are used in gardening to control harmful insects. For example, infusion of potato tops exterminates aphids.

Determination of solanine in potato tubers of the Red Scarlet variety

The purpose of the study was to establish the qualitative content of the glycoside in potato tubers of the Scarlet variety from harvest to planting, as well as green potatoes for comparison. The following samples were taken for study:

Tubers after 3 months of storage (October);

Tubers after 6 months of storage (January);

Tubers after 9 months of storage (April);

Turned green tubers stored in the sun.

To determine the amount of solanine in potato tubers, the method of V.I. Nilova was used. Each month of the study, samples were taken in the form of 1 mm thick plates:

Sample 1. From top to base along the axis.

Sample 2. Transverse sections - at the base and at the apex.

Sample 3. From the sides.

Sample 4. From areas near the eyes.

According to the method of V.I. Nilova, the prepared plates were placed on a flat surface, after which the following were applied to it in the next sequence:

Acetic acid (90%);

Concentrated sulfuric acid;

5% hydrogen peroxide.

In order to determine the exact result, the experiment was carried out in triplicate sequence.

Observation during the experiments showed that the plates containing a large number of solanine, quickly turned red, and the brighter the color, the greater its content.

After 3 months of storage of potatoes, on all samples of plates (1-4), staining neither red nor its shades occurred. This means that the glycoside under study is not present on early stages storage and, therefore, such potatoes do not pose a danger to humans.

Studies conducted in January with 6-month-old tubers showed a weak presence of toxic poison. Coloring of the plates was observed in samples 1 and 4 (Fig. 2), i.e. only in surface layers, under the skin and in areas near the eyes. This suggests that after 6 months of storage, solanine began to accumulate in the tubers. These potatoes should be thoroughly peeled before use.

Figure 2. Coloring potato plates

In samples stored for 9 months, solanine was detected not only on the surface layers. It was noticeable that the poison began to spread to the base of the tuber, but the most pronounced color, as in the 6-month sample, belonged to plates 1 and 4 (Fig. 3), and significant redness was observed on sample 3. When cleaning For such potatoes, it is recommended to cut the skin thicker.

Figure 3. Coloring potato plates

The highest solanine content is observed in green potatoes. Red staining was observed on all 4 samples. But the area that stood out most was the sections near the surface of the tuber and around the eyes, i.e., samples 1 and 4 (Fig. 4). Such potatoes should not be eaten, due to the high probability of poisoning.

Figure 4. A – Greened potatoes; B, C - Coloring potato slices

To prevent solanine poisoning of the body, manifested by nausea, impaired functioning of the kidneys, cardiovascular and nervous systems, it is necessary to store potatoes correctly.

Proper storage you should start with proper harvesting and stacking of the crop. First necessary condition To store potatoes for storage, it means thoroughly drying them (Fig. 5). After this stage, sorting begins.

Figure 5. Drying potato tubers

When planting potatoes, first of all you need to create the appropriate temperature regime. Everyone knows that cold helps preserve food. It slows down the life processes of the vegetable: tuber germination, respiration, starch oxidation. The second condition is the exception of hitting sunlight in potato storage. It is in the sun that the poison we are studying, solanine, is rapidly produced. Air humidity also plays an important role, which should not exceed 85÷90%.

The most reliable storage facilities are cellars, cellars, underground, vegetable pits. They are equipped with special shelves (Fig. 6), a mandatory vent, which serves to remove excess moisture, as well as a thermometer to maintain temperature.

Figure 6. Potato storage shelves

In conclusion, the following conclusions can be drawn:

Potatoes have high nutritional value, but despite their qualities, they can be dangerous due to the toxic poison solanine, which is contained in all parts of the tuber.
It has been proven that the poison accumulates with the “age” of the tubers and the content of the poison is affected by storage conditions
The storage period for potatoes has been established (6 months), at which it is considered safe. After 6 months of storage, potatoes can also be eaten, but it is necessary to ensure proper processing of the tuber.
This work presented recommendations that can slow down the accumulation of solanine.

Bibliography:

Baruzdina O.A., Balashova I.T., Bespalko L.V., Kintya P.K., Pivovarov V.F. Steroid glycosides increase the yield and seed productivity of sweet pepper. //"Potatoes and vegetables." 2009. No. 8. P.28.
Nasonova L.N. Recipes on demand. // "Be healthy!". 2011. No. 2. pp. 64-69
Orlov B.N. and others. Poisonous animals and plants of the USSR // Reference manual for universities. - M.: Higher School, 1990. - P. 237-239.
Pshechenkov K.A., Davydenkova O.N. Suitability of potato varieties depending on growing and storage conditions.// “Potatoes and Vegetables”. 2004. No. 1. pp. 22-25.
Based on materials from the State Commission of the Russian Federation for testing and protection of selection achievements. Characteristics of potato varieties first included in 2008 in the State Register of Breeding Achievements approved for use in the Russian Federation.t // “Potatoes and Vegetables”. 2009. No. 1. P.6-8.

The famous wanderer Christopher Columbus brought some species of nightshade to Europe from America. All of them have gained fame as toxic plants. There was an opinion that consuming them as food was fraught with the appearance of hallucinations and quick death. The poison of nightshades is called solanine.

Plant poison

What is solanine?

It is a natural poison plant origin. It contains glucose and solanoidin.

The poison solanine is practically insoluble in water. However, it is perfectly soluble in alcohol.

Being in nature

This glucoalkaloid contains the green parts, buds, flowers and fruits of those plants that belong to the nightshade family (lat. Solanaceae). Among them are potatoes, tomatoes, eggplants, peppers. For this reason, “potato” riots were noticed more than once both in Europe and in Rus'. But is such a negative attitude towards nightshades justified? The content of this poison depends on:

From the maturity of the plant. This is true for tomatoes and eggplants. Its high concentration is in unripe or overripe vegetables.
From growing and storage conditions (in addition to those mentioned above). This is true for potatoes.

In addition, size also plays a role for potatoes. Small tubers contain more poison. Under the influence

exposure to sunlight during the period of sprouting, the concentration of poison in the tubers increases significantly. Then in the autumn, as it ripens, it decreases.

Acceptable rate

Fresh autumn tubers contain no more than 2-10 milligrams of solanine per 100 grams of potatoes. During long-term storage up to spring days can increase up to 50 mg, dispersing mainly in the greened area of the tuber, near the peel and eyes. In peeled potatoes there is two or more times less of it (up to 80%).

When solanine in potatoes exceeds 20-30 milligrams per 100 grams, then with a single dose of such a portion it will be poisonous.

In small doses, corned beef is not only not dangerous, but also has therapeutic effect. A dose of 500 milligrams can be fatal.

Severe solanine poisoning can occur when its content in root vegetables is from 200 to 400 mg. In other words, if you eat 1 kg of green, unpeeled tubers, you can get potato poisoning.

Toxemia

Heat treatment does not neutralize solanine

Fresh fall potatoes pose no danger. Solanine poisoning can occur from green root vegetables that have been stored for a long time. Even heat treatment does not neutralize the poison.

Impact on the body

Yours negative impact solanine has beneficial effects both during entry into the body and after excretion. And the impact can have very serious consequences, including death.

Upon entering the body

Eating potatoes containing a high concentration of poison can cause significant damage to health.

Salonine has a depressant effect on the central nervous system, causes disturbances in the digestive process, and destroys the integrity of red blood cells.

In this situation, laboratory results show increased protein content. In this way, dead red blood cells are removed.

Upon leaving the body

During the process of elimination, the poison affects the kidneys and skin. Signs of damage are especially obvious during chronic intoxication.

Storage

When toxins accumulate, arthrosis and arthritis may develop

In small quantities, potatoes, tomatoes, and eggplants do not provoke toxemia. But with the systematic consumption of low-quality foods, toxic components accumulate in the body. This is fraught with the development of joint diseases - arthrosis, arthritis.

Restrictions, contraindications

This toxic substance can form black bile and trigger the formation of cancer cells. Therefore, potatoes are present in limited quantities in the diet of cancer patients.

Symptoms of toxemia

This glucoalkaloid is a bitter, toxic substance. Therefore, traditional signs of poisoning are supplemented by specific ones. Signs of toxemia appear in:

Headache, weakness - signs of solanine poisoning

nausea;
general weakness;
abdominal pain;
dizziness and pain in the temples;
feeling of bitterness in the mouth;
burning sensation on the tip of the tongue;
intermittent breathing;
shortness of breath;
uneven pulse;
dilated pupils;
drooling.

Such toxemia is not always accompanied by diarrhea. But in the case of a gastrointestinal disorder, the stool has a foul and pungent odor.

Acute intoxication provokes cramps and convulsions of the calf muscles, as well as loss of consciousness. Eventually falling into a coma is possible.

Chronic toxemia is characterized by inflammation of the oral mucosa, itching of the skin, which is sometimes confused with allergy, drowsiness and constant fatigue.

Giving help

If the signs of toxemia occur in a sluggish form, then when providing assistance to the patient, you can do without doctors. But if there is a persistent deterioration in health, professional help is needed.

Self-treatment

When providing home care, a number of standard measures are required:

gastric lavage by taking 2 liters of water and inducing artificial vomiting;
washing the intestines with a cleansing enema prepared from 2 liters of lightly salted water;
taking sorbent medications (enterosgel, polysorb, smecta).

In addition, you can perform hydrotherapy using the Sebastian Kneipp method. Its essence is to wrap it in a moistened sheet or other fabric. The procedure is known as the “Spanish cloak”. It is very effective in removing toxic substances.

In a hospital setting

Treatment of such intoxications in the hospital includes, in addition to gastrointestinal lavages using a probe, administration of glucose by drip, taking sorbents and rehydrating drugs to replenish lost fluid.

Corned beef is a natural poison that is formed in plants of the nightshade family. A manifestation of its presence are green spots on potatoes. This poison is destroyed by exposure to vinegar or a temperature of 250 degrees Celsius.

Once in the body, the poison solanine depresses the nervous system and upsets digestive tract. It has a destructive effect on red blood cells. High content protein in the urine after testing indicates intoxication. With such poisoning, the kidneys and skin are affected.

The poison tends to accumulate in the body, which is very dangerous. If you eat an unripe or sprouted product, then signs of poisoning are not immediately observed. The presence of solanine does not appear instantly, but gradually with painful sensations in the joints. Cancer patients are advised to minimize the consumption of potatoes, since the toxic substance promotes the formation of new cancer cells.

Glycoalkaloid in other plants

Corned beef is found not only in potatoes, but also in other vegetables of the Solanaceae family. There is a lot of it in green tomatoes and the peel of ripe eggplants. Accumulating in unripe small and green tomatoes, the amount of the substance decreases as the fruits ripen. When they turn white, they contain a much lower concentration of the toxic substance. As soon as they become ripe, the poison in them disappears.

There are also plants in which the content of corned beef can exceed acceptable standards. These include:

eggplants with blue ripe skin;
unripe red pepper;
Bay leaf;
tobacco;
dope;
henbane.

The last two plants are known to many of us for their highly poisonous effects. The greatest danger lies in their seeds.

Signs and symptoms of poisoning

By consuming unripe potatoes or sprouted root vegetables, the body receives a dose of poison, which leads to poisoning. Great harm This substance harms the digestive system. General intoxication is manifested by different symptoms:

severe diarrhea;
nausea leading to vomiting;
paroxysmal pain in the abdominal area;
sore throat and bitterness in the mouth.

After about 2 hours, toxic substances are absorbed into the blood. Many vital organs begin to suffer from this: the heart and blood vessels, the respiratory, nervous and urinary systems. The person experiences difficulty breathing and appears lethargic and dizzy. Weakness in the joints and muscles, and a decrease in the volume of urine excreted are also observed.

At severe poisoning Solanine can cause more severe symptoms of poisoning that are life-threatening. The pressure begins to drop, sometimes to a critical level. The victim's heart rate increases, as well as disruptions that lead to a slow heart rate.

Toxins have a destructive effect on red blood cells, after which convulsions occur and general paralysis can occur. Death occurs from dysfunction of the respiratory center.

Giving help

At the first signs of solanine poisoning, the victim needs to rinse the intestines. The organ needs to get rid of the poison. WITH with the help of the lung solution of potassium permanganate, it is necessary to perform gastric lavage. After this, various sorbents are usually taken, for example, Activated carbon. And it is also recommended to drink drinks with an enveloping effect - jelly, milk, egg white. A decoction of oak bark and tannin help a lot. With minor manifestations of intoxication, such measures help if they are carried out immediately. Then you should definitely seek medical help.

If the body is severely damaged, then assistance is provided in a hospital setting. In this case, doctors use various means to remove the toxic substance from the intestines. Usually, gastric lavage is done, diuresis is stimulated, and intravenous drip solutions are administered. Symptomatic treatment is limited to maintaining normal breathing, kidney and heart function. Sometimes seriously ill patients take antibiotics.

Precautionary measures

In order not to expose the body to the danger of solanine poisoning, you should adhere to some rules for eating potatoes. You also need to pay attention to root vegetables when purchasing.

You need to remember that sprouted potatoes are unsuitable for food. When green spots appear on the tubers, they should be cut deeper. After purchasing vegetable supplies for the winter, you need to store them properly. It is recommended to dry the potatoes well before sending them to the cellar.

It is necessary to provide root crops prepared for the winter with normal conditions for their storage:

humidity not more than 90%;
temperature about +3 o C.

Eggplants need to be peeled, and only ripe tomatoes should be consumed. Green fruits can be pickled because acetic acid neutralizes the effect of corned beef. At heat treatment it is destroyed when the temperature reaches 250 o C, so ordinary home methods of preparing potato dishes will not be able to destroy the poison, which is dangerous to health.

Everyone has heard that green potatoes cannot be eaten. Allegedly, it contains poison. Popular opinion is justified, and even confirmed by science. The poison in green tubers is called solanine, but not only potatoes contain it. The poison solanine is found in green tomatoes, as well as in overripe eggplants. Solanine poisoning in humans almost never occurs, because To do this, you need to make some effort - eat a fairly large amount of a product containing the alkaloid solanine.

Poison in your kitchen? Can't be!

Let's figure out under what conditions familiar product may be dangerous.

Potato

Solanine in potatoes

If solanine is in potatoes, then why is everyone still healthy? Yes, because no one thinks of cooking green or sprouted potatoes. The glycoalkaloid solanine is present in the tops, green peel, sprouts and berries of the potato plant, but you, of course, do not eat them. The solanine content in tubers is much lower than in other parts of the plant, amounting to about 0.01%.

Eggplant

The alkaloid solanine is especially fond of eggplants. It is the 0.3% contained in eggplants that gives the fruit bitterness. Determining the presence of solanine in eggplants is not difficult - the poisonous pulp has a brown tint. Even more toxic substance is present in the peel. Old, wrinkled, overripe fruits are especially dangerous; the solanine content in them increases significantly. When frying in oil and soaking in salt water, the toxic substance is destroyed.

Interesting! Did you know that eggplant is not a vegetable, but a berry, to be biologically accurate? And that in Asian countries it is customary to cook eggplants by peeling them from their beautiful and smooth skin?

Tomatoes

Solanine in green tomatoes

Solanine is only present in green tomatoes. 0.004-0.008% are not capable of imparting bitterness to the fruit, and frankly can be consumed as food green tomato you won't. As soon as the tomatoes begin to ripen, acquire a whitish tint and grow to normal size, solanine almost leaves them. And for lovers of salted green tomatoes, there is also a saving argument - during salting, heat treatment associated with pickling, solanine is destroyed.

More representatives

It is impossible not to list other plants in which solanine is present. This:

Bell pepper;
Bay leaf;
tobacco;
nightshade;
dope;
henbane.

About doses and caution

Solanine in eggplant

Poisoning occurs if 200 to 400 mg of solanine gets into food. Translated into kilograms, this is 2–4 kg of potatoes, eggplants – a little less. However, it should be borne in mind that fresh, benign vegetables contain less poison, but in the fall the amount of solanine in potatoes increases. For example, in a tuber prepared for planting and frankly green, the solanine content reaches 500 mg in just 100 grams of product. In the peel, of course. And 100 grams of the same peeled tubers already contain 100 mg.

As you can see, if you suddenly decide to cook food from potatoes that have turned green in the light, you can easily get poisoned. If we determine the amount of solanine in dishes prepared from unsuitable potatoes, then a dose sufficient for severe intoxication will be present in 400 grams finished product. And sometimes this portion is not enough for a large adult man to eat!

Rule! Do not use vegetables that are unsuitable for food! These include - green potatoes, raw beans, overripe eggplants, green tomatoes.

Symptoms that are characteristic of solanine poisoning

Symptoms of solanine poisoning

The first symptoms are very difficult to differentiate from ordinary food poisoning. The first signs are:

sharp pain in the abdomen;
nausea;
vomit;
diarrhea;
heat;
headache.

In severe cases of intoxication, signs of central nervous system damage are observed:

dilated pupils;
inability to orientate normally.

If left untreated, the patient develops delirium, convulsions, and coma.

Treatment Basics

Treatment methods for this poisoning differ little from general principles help with food poisoning. Required:

gastric lavage;
taking activated carbon;
prescribing laxatives to quickly rid the body of poison.

A patient with severe poisoning is hospitalized in the intensive care or toxicology department, where rehydration therapy and forced diuresis are performed.

For lovers of traditional medicine

Potato juice

The beneficial properties of vegetables, herbs, fruits are widely used in folk medicine. Also widely advertised and used medicinal properties raw vegetable juices. In particular, raw potato juice is proposed to treat peptic ulcer, colitis and gastritis, hemorrhoids and various wounds. That's how many useful things there are in an ordinary product! However, in order beneficial features potato juice are not lost, do not become harmful, or even poisonous, follow certain rules when choosing this treatment:

Follow the dosages exactly. Read the recipe carefully to see how much juice you can use and for how long. And follow the instructions strictly;
Start treatment gradually and monitor your body’s allergy response. After all, even seemingly harmless recipes can cause individual intolerance;
To make potato juice, do not use green or old tubers. Treatment potato juice spend only from September to January, because During long-term storage, potatoes lose their beneficial properties, and the amount of solanine in them increases.

The beneficial properties of eggplant are also known. It is recommended to use it for gout, obesity, problems with blood vessels and heart, and anemia. However, they still do not consume it raw. And they do it right.

Tomato juice

Entire volumes have been written about the benefits of tomatoes. In folk medicine, tomatoes are used for such a list of diseases that it is difficult to list. However, beneficial properties are inherent only ripe fruits, remember. And drink tomato juice daily - proven to improve your mood. And marinate green tomatoes that contain solanine with garlic. And neutralize the poison, and diversify the menu.

For cottage lovers and villagers

Solanine has insecticide and fungicide properties. Therefore, it is widely used in agriculture as part of fertilizers and special poisons against pests. Use it, but remember to be careful.
We will also give advice to thrifty owners: you should not give the potatoes left over from planting to feed your pets. They can also be poisoned by solanine. No matter how many poor-quality tubers you have left, throw them away without regret. Take care of those you have tamed.
And remember - solanine is not destroyed during cooking!