Glycoalkaloids are a family of chemical compounds derived fromalkaloids to whichsugar groups are appended. Several are potentially toxic, most notably thepoisons commonly found in the plant speciesSolanum dulcamara (bittersweet nightshade) and other plants in the genusSolanum, includingpotato.
A prototypical glycoalkaloid issolanine (composed of the sugar solanose and the alkaloidsolanidine), which is found in thepotato. The alkaloidal portion of the glycoalkaloid is also generically referred to as anaglycone. The intact glycoalkaloid is poorly absorbed from thegastrointestinal tract, therefore causing gastrointestinal irritation. The aglycone is absorbed and is believed to be responsible for observed nervous system signs.
Glycoalkaloids are typicallybitter tasting, and produce a burning irritation in the back of themouth and side of thetongue. TheAymara people ofBolivia use taste to detect the levels of glycoalkaloids in potatoes to determine the safety of variouscultigens.[1]
Although not routinely available, detection of alkaloids in tissues or urine is possible for laboratory diagnosis of exposure.[2]
Sale of a glycoalkaloid-basedtreatment marketed by Lane Labs USA Inc. for prevention ofskin cancer was banned by the FDA in 2004 as an unapproveddrug.[3]
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