M. Friedman et Gm. Mcdonald, POTATO GLYCOALKALOIDS - CHEMISTRY, ANALYSIS, SAFETY, AND PLANT PHYSIOLOGY, Critical reviews in plant sciences, 16(1), 1997, pp. 55-132
Potatoes, members of the Solanaceae plant family, serve as a major, in
expensive food source for both energy (starch) and good-quality protei
n, with worldwide production of about 350 million tons per year. U.S.
per capita consumption of potatoes is about 61 kg/year. Potatoes also
produce potentially toxic glycoalkaloids, both during growth and after
harvest. Glycoalkaloids appear to be more toxic to man than to other
animals. The toxicity may be due to anticholinesterase activity of the
glycoalkaloids on the central nervous system and to disruptions of ce
ll membranes affecting the digestive system and other organs. The poss
ible contribution of glycoalkaloids to the multifactorial aspects of t
eratogenicity is inconclusive. Possible safe levels are controversial;
guidelines limiting glycoalkaloid content of potato cultivars are cur
rently being debated. This review presents an integrated, critical ass
essment of the multifaceted aspects of the role glycoalkaloids play in
nutrition and food safety; chemistry and analysis; plant physiology,
including biosynthesis, distribution, inheritance, host-plant resistan
ce, and molecular biology; preharvest conditions such as soil composit
ion and climate; and postharvest events such as effects of light, temp
erature, storage time, humidity, mechanical injury, sprouting inhibiti
on, and processing. Further research needs are suggested for each of t
hese categories in order to minimize pre- and postharvest glycoalkaloi
d synthesis. The overlapping aspects are discussed in terms of general
concepts for a better understanding of the impact of glycoalkaloids i
n plants and in the human diet. Such an understanding can lead to the
development of potato varieties with a low content of undesirable comp
ounds and will further promote the utilization of potatoes as a premie
r food source for animals and humans.