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[Glycoalkaloids in potatoes]
1Faculté de médecine, Service de Toxicologie et Bromatologie, Université de Liège.
Revue Medicale De Liege
|March 22, 2003
Abstract:
With its high concentration in starch and vitamins (C, B1 and B2), the potato, cooked in water, is a very interesting source of energy. Unfortunately, it also contains natural toxins: the glycoalkaloids. Their variable amount can depend, in particular, on different environmental factors. This paper summarizes these factors effects and the glycoalcaloids toxicology.