Mills,+Jennifer1

** Solanine **

 * Molecular Formula || C45H73NO15 ||
 * Molar Mass || 868.06 g/mol ||
 * Appearance || Crystalline Solid ||
 * Melting Point || 271-273 ° C ||
 * Water Solubility || 1.380 mg/L (25 ° C) ||



Solanine is a glycoalkaloid poison found in the //solanum// genus, most commonly associated with potatoes. Also in tomato eggplant and nightshade varieties. The green color in potatoes comes from chlorophyll, which indicates increased levels of solanine production. This means the potato is probably poisonous. Solanine is incredibly toxic; as little as 450 mg can be poisonous. For this reason, potatoes are screened for their solanine levels, which must be below .2 mg/g. Green potatoes can have as much as 1mg/g, which is a dangerous dose. The best way to reduce solanine levels in potatoes is by deepfrying them at at least 306 ° F. Microwaving is only somewhat effective at lowering solanine levels, and freeze drying, dehydration and boiling have little to no effect. Solanine occurs naturally in plants as a defense against predators and diseases. It has also been used with limited effect as a pesticide and fungicide. It has also been used rarely as an anti-convulsive to treat asthma.

The effects of solanine poisoning are seen mainly in gastrointestinal and neurological symptoms, including nausea, vomiting, stomach cramps, headache dizziness, and cardiac dysrhythmia. Severe cases have been reported to cause hallucinations, paralysis, jaundice, and hypothermia. In high enough doses it can cause death. As low as 2-3 mg per kg of body weight can be fatal in humans. Treatment consists mostly of flushing the patients system of the poison and monitoring fluid levels.



=== Jen, I thought that you had good information. I knew that green potatoes were bad but I never knew that such a small amount could kill you. It would be interesting to find out how exactly they screen the potatoes for their solanine levels, is there a special test that they use? Five stars!! ===