ABSTRACT
Solanine and chaconine are naturally synthesized glycoalkaloids, toxic in nature and found mainly in plants of the Solanaceae family. Its major source is found in the potato plant and its parts. Potato tubers are reported to be of prime concern because of their regular consumption. The toxic nature of these glycoalkaloids is responsible for the self-defence mechanism of the plant. These compounds exhibit a burning sensation in mouth, bitterness, and other adverse health-effects if their consumption exceeds the safety limit (20˗100mg/kg). Higher consumption of these compounds may cause acute poisoning, fever, headache, neurological and gastrointestinal disturbances. In spite of their toxic effect, these glycoalkaloids are also reported for their beneficial health properties in animals as well as humans. In recent times, the reported level of these toxic compounds in the majority of commercial cultivars is low but accumulates to a higher level during adverse conditions and in damaged/greened/improperly stored tubers. Keeping their importance and toxicity in mind, this paper discusses the structure/chemistry, distribution, toxicology, mechanism of action responsible for their toxicity, as well as their beneficial health properties, processing effects, and strategies for reduction in commercial cultivars/processed products. The main highlights are relevant to potato glycoalkaloids (major source), safety concerns, toxicology, processing effects, and health benefits, etc.
