ABSTRACT
Glycoalkaloids are abundantly found among the members of the Solanaceae family. Potatoes (Solanum tuberosum L.), tomatoes (Solanum lycopersicum L.), and eggplant (Solanum melongena L.) are the most common sources of glycoalkaloids. The most predominant glycoalkaloids present in potatoes are α-solanine and α-chaconine, and several other glycoalkaloids such as β-chaconine, γ-chaconine, β1-solanine, β2-solanine, and γ-solanine are also present in small quantities. Tomatoes contain α-tomatine and dehydrotomatine, and eggplant contains solasonine and solamargine as their main glycoalkaloids. Glycoalkaloids, especially from potatoes e.g., α-solanine and α-chaconine, are known to cause gastrointestinal problems such as gastritis, gastrointestinal disturbance, nausea, vomiting, diarrhea, fever, low blood pressure, and, in high doses, cause a fast pulse rate along with neurological and occasional death in humans and farm animals. In recent years, an increasing number of toxicological events were reported by food contaminations with glycoalkaloids. Hence, it becomes very important to identify, analyze, and characterize different types of glycoalkaloids present in food items. This book chapter comprehensively covers sources, chemistry, pharmacological, and toxicological actions of glycoalkaloids present in food items.
