The poisonous properties of sprouted green potatoes are written in every school botany textbook, but solanine poisoning occurs with surprising consistency.

This comes from the carelessness of choosing potatoes in the store, when it is visually noticeable that there were sprouts on the flabby tubers, but they were broken off during packing. Or there are one or two green spots on the skin of the tubers, but a person believes that if they are sold, then you can eat. Or poisoning with old potatoes from the pantry happens in the spring because, in order to save, the skin of the root crops was not removed with a thick enough layer, and the eyes that gave small sprouts were not cut out neatly enough.

How to prevent solanine poisoning? Do not eat unripe, overripe fruits of the Solanaceae genus: peppers, tomatoes, eggplants, and green potatoeswhere at long-term storage toxic solanine is formed and accumulated.

In addition, it is necessary to exclude damaged (crumpled, rotten, blackened) roots and vegetables from the diet, since they always contain much more poison than whole foods with a strong, smooth peel.

What is known about the toxicity of solanine

Solanine is a poison that is formed in flowers, sprouts, foliage, roots of nightshade plants to prevent their destruction by various kinds of pests.

What safe norm consumption for humans is from 2 - 10 mg (per 100 g of products). A constant excess of the norm leads to the accumulation of a toxic substance in the body, signs of food poisoning appear. Long-term or single intake of more than 200 mg into the body causes an instant reaction of rejection: vomiting, diarrhea, convulsions and even confusion, since the poison destroys nervous system.

Plants in which the content of the alkaloid solanine can be many times higher than the norm:

• overripe eggplants with blue skin;
• green potatoes and sprouts;
• unripe sweet peppers;
• bay leaf;
• nightshade;
• tobacco;
• henbane;
• dope;
• a lot of green tomatoes.

In potatoes, the distribution of the alkaloid is uneven; in each part of the plant, solanine exists in different quantities... In addition, the degree of toxicity of root crops depends on many other factors: variety, agricultural technology, period and storage conditions.

Why vegetables become poisonous

The saying "Each vegetable has its own time" most of all reflects the quality indicators of potatoes. The reasons for the excess formation of solanine are manifold:

• green potatoes are obtained with a shallow planting, as well as if they are not spud in time (until the tops have grown);
• during transportation and storage in a place unprotected from light, it often happens that the potatoes turn green after 4 - 5 days;
• washed roots turn green faster and contain more toxic substances;
• the alkaloid solanine is more actively formed inside tubers infected with diseases and pests, as well as with a surface wounded during digging and processing;
• the higher the concentration of mineral synthesized fertilizers applied under the potatoes, the more toxin subsequently accumulates;
• the level of solanine in potatoes is high during the growing season (germination, immaturity of young tubers). Then it decreases when ripe, and again increases dangerously after 6 months of storage.

Tomatoes and unripe peppers also differ high content alkaloids as long as they are pure green, but once the fruits are milky, they can be preserved as the toxicity level drops sharply.

Eggplants become poisonous after they are overripe. A high risk is the consumption of the peel and seeds of these vegetables.

What threatens alkaloid poisoning

Is it possible to eat unpeeled boiled green potatoes in small quantities? The unequivocal answer to this question is no. The poison is hardly soluble, so most of it remains under the skin after boiling.

1. After the penetration of solanine into the stomach and intestines, indigestion begins, the flow of toxins into blood vessels... This leads to the destruction of red blood cells, depression of the functions of the nervous system.
2. Long-term poisoning with solanine leads to damage to the kidneys, gastrointestinal tract, liver, joints, as well as difficult-to-treat skin dermatitis.
3. Boiled potatoes without a peel are partially freed from the poison, but the broth becomes highly toxic. If the potatoes have even turned a little green, heat treatment does not guarantee the destruction of solanine, so it is better to refuse to use it not only for people, but also for pets.
4. Dishes from overwintered flabby potatoes should not be eaten by pregnant women and babies, since alkaloids can cause severe pathologies in the development of a child.

In addition, it is very dangerous for human health and potato juice, squeezed from the root crops of last year's harvest in spring and summer, since it is poisonous due to the high concentration of not only solanine, but also nitrates.

Symptoms

The initial signs of alkaloid poisoning solanine practically do not differ from the features food poisoningcaused by other poisons. If you accidentally eat green potatoes (tomatoes, peppers), where the norm of solanine exceeds 200 - 400 mg, in a large number, almost immediately, after 3-4 hours (or after 8-9 hours), the following symptoms will appear:

• acute pains and cramps in the stomach, intestines,
• vomiting, drooling,
• increased body temperature,
• dyspnea,
• headaches
• tachycardia, arrhythmia,
• diarrhea with excruciating urging and fetid stool,
• eye pupils dilate.

A high degree of intoxication is expressed by the occurrence of seizures, confusion, and even loss of consciousness, respiratory depression.

After eating foods where the solanine content is in a proportion of more than 10 mg (based on 100 g), a bitter aftertaste will remain in the mouth, perspiration and itching form in the larynx region.

The lethal dose for a child is a one-time intake of solanine from peelings of sprouted (or green) potatoes from 2 to 4 mg. glycoalkaloid per kilogram of body weight. For an adult - up to 3 to 6 mg. solanine.

Urgent Care

Neither boiling water during boiling, nor overcooking the product in a pan does not prevent the action of the poison, so the skin from old (9-12 months of storage) root crops should be peeled in spring and summer, and the green potatoes should be discarded completely. What to do if symptoms of poisoning appear?

1. Call a doctor immediately. The sooner it will be provided health care, the more favorable the forecast;
2. Rinse the stomach with 5 - 6 liters of water, two (three) of which with the addition of potassium permanganate;
3. You can use a solution to cleanse the stomach sea \u200b\u200bsalt (for 5 liters of water 2 tbsp. l.);
4. Make a cleansing enema;
5. Take Smecta, Enterosgel, Activated carbon, Polysorb, other absorbent (adsorbent) drugs recommended by doctors for use in case of poisoning.

If symptoms of solanine poisoning appear (heart, pulmonary failure), you need to be prepared for resuscitation.

Prevention

You can not cook food from sprouted, rotten, blue, green potatoes - there is a lot of solanine in it. Even healthy root crops at the end of the storage season (in spring, early summer) are best boiled, first removing the skin with a thick layer (not less than 0.5 cm), since it is in it that the alkaloid content is highest.

How to check fruits for excess solanine:

• make small indentations (1mm) near the eyes,
• apply 1 drop to slices acetic acid (80%),
• drop a drop of sulfuric acid,
• apply hydrogen peroxide on top (3 drops of a 5% solution).

If there is an excess of solanine in the tuber, the potato cut will take on a dark raspberry (burgundy) shade. Weak color intensity (became pale pink color) indicates the norm of its content.

It is important to know: the longer the potatoes are stored, moreover, they turn green, the more toxins in the tubers.

Greenish potatoes, as well as with sprouts, cannot be eaten categorically, but they are better suited for planting, since a high concentration of solanine protects root crops from diseases, pests do not eat them.

There are many concerns about solanine poisoning from potatoes, but at the same time, little information can be found on the Internet about this. There are conflicting opinions, for example, about the effectiveness of neutralizing poison by heat treatment of potatoes. And some give recommendations on forums for medicinal use toxin.

Let's find out what solanine is, are there any cases of poisoning with it in humans? What fruits contain it, what is the toxicity level? We will also analyze the ways to neutralize the poison, symptoms of poisoning, treatment and prevention of poisoning. First, let's consider what solanine is.

What kind of poison is solanine

Solanine is a natural poison vegetable origin... It is composed of glucose and solanoidin. The structure of the substance is represented by crystals. It is practically insoluble in water, but it can be diluted well with alcohol. Solanine is found in members of the nightshade family.

Solanine is found in all parts of the plant, least of all in roots. It is found in potatoes, ripe eggplant skins, and unripe tomatoes. Ripe potatoes contain very little toxin when stored properly for up to 3 months. Six months later, the amount of solanine begins to increase in the tubers, and more of it is found in green sprouted potatoes.

Is it possible to poison myself with solanine

Theoretically, the likelihood of intoxication with solanine appears if you eat boiled sprouted potatoes with skin, green potato sedum, unripe tomato, unpeeled eggplant. But since practically no one does this, therefore, not a single case of solanine poisoning from potatoes and other root crops has been recorded.

Poisoning with toxin from other sources, especially berries from potato tops, green nightshade - more likely, this is due to the high concentration of poison in them.

Toxic dose

Ripe potatoes contain only 0.05% solanine. But in old, green, sprouted potatoes, its concentration increases markedly.

To earn mild poisoning, it is enough to eat 20 mg of solanine contained in green potatoes, especially in sprouted ones.

The entry into the blood of 200-400 mg of poison is fatal. And since the absorption of the toxin does not occur completely, even more solanine must enter the intestine to cause such a content of the toxin in the blood. But eating that much solanine is problematic.

Solanine Poisoning Symptoms

The mechanism of action of solanine is associated with a direct toxic effect on tissues in direct contact with them - the digestive system will suffer first. The use of a toxic dose will manifest itself:

• nausea;
• vomiting;
• loose stools;
• cramping abdominal pain;
• a feeling of bitterness in the mouth;
• sore throat.

On average, 2 hours after the nightshade is eaten, solanine begins to enter the bloodstream.

Due to this, there are signs of toxic effects on the cardiovascular, nervous, respiratory, urinary system. There is difficulty in breathing, general weakness, lethargy, headaches, dizziness, decreased urination, protein appears in the urine, part of which is hemoglobin.

When severe poisoning symptoms appear with solanine:

Under the action of the poison, red blood cells are destroyed, muscle twitching begins, which turns into convulsions. They are followed by paresis, paralysis. Death occurs from the cessation of the respiratory center.

Giving help

First aid for solanine poisoning is reduced to freeing the intestines from the poison. For this, the stomach is washed with a weak solution of potassium permanganate. Then they give activated carbon or other preparations from the group of sorbents. It is recommended to drink enveloping drinks: jelly, milk, egg white... They give laxatives, astringents (tannin, oak bark). All this is done at an early stage with suspicion of intoxication in the shortest possible time. Then you need to call the ambulance team.

In case of severe poisoning, treatment should be carried out in a hospital.

In the hospital, in this case, efforts are made to remove poison from the intestines and blood by all available ways... Gastric lavage is repeated, stimulation of diuresis is prescribed, solutions are injected intravenously, hemosorption is performed, if necessary - hemodialysis. Symptomatic treatment is prescribed to maintain normal breathing, heart and kidney function. In severe patients, antibiotics are used to prevent infectious complications.

Prevention of solanine poisoning

Solanin at heat treatment collapses only after heating over 250 ° C. That is, boiling and even frying (the boiling point of the oil does not exceed 180 ° C) does not destroy the natural toxin. What to do?

So, solanine is a complex plant poison found in the nightshade family. The toxin is resistant to temperature effects, so it does not break down when products are heat treated at home. FROM therapeutic purpose now the toxin is not used. Just 20 mg of the poison is enough to cause symptoms of poisoning. Therefore, you should not listen to the advice of lovers of non-traditional treatment and take it for the sake of imaginary recovery.

Intoxication often comes not from vegetables, but from consumption green berries or other parts of the plant where the level of poison is high. Symptoms of poisoning develop gradually, which is associated with the peculiarities of the absorption of solanine. Acidic drinks and, to a certain extent, a weak solution of potassium permanganate neutralize the poison, which helps in the treatment of such poisoning. Otherwise, the treatment does not differ from the general algorithm of actions in case of intoxication.

SOLANINE IS A DANGEROUS COMPONENT OF POTATO

Sergei Lygin

candidate of chemistry, associate professor Birsk branch of the Bashkir State University, Birsk

Russia, Birsk

Lyudmila Solominova

student of biology and chemistry Birsk branch of the Bashkir State University, Birsk

Russia, Birsk

ANNOTATION

This article contains information about the glycoside - solanine, which is found in tubers, a well-known vegetable - potatoes. On the basis of the experiments carried out, the accumulation of the studied poison in potatoes of the "Red Scarlet" variety was quantitatively established. It is considered how harmful solanine is to humans and recommendations for the safe storage of potatoes are given.

ABSTRACT

This entry contains the information about glycoside - solanine, which contained in the tuners the famous vegetable - potatoes. On the basis of experiments was quantitatively explained accumulation of poison investigated in varieties of potatoes "Red Scarlet". Considered how harmful to human solanine and were giver recommendation for the safe storage of potatoes.

Keywords: solanine; potatoes; glycosides; experience; ecology of potatoes.

Keywords:solanine; potatoes; glycoside; experiments; ecology of potato.

Potatoes are arguably the most popular plant in the nightshade family. This root vegetable is often called the "Second Bread". And one cannot but agree with this, because the tubers do not leave the table. all year round, everyone knows at least a few ways to prepare them. It is considered a versatile agricultural plant: at the same time it is a food, technical, fodder crop.

It has been proven that potatoes are an integral part of our diet, they have a high nutritional value and is well absorbed by the body, but, despite all the advantages, this plant can have a negative, and sometimes dangerous influence on the body. This is due to the poison contained in it - solanine.

Solanin - it is a complex organic substance consisting of a glucose molecule and physiologically active substance - solanoidin (Fig. 1).

Figure 1. Formula of solanine

The poison is close chemical composition to steroids. This is contained in any part of the plant - in flowers, leaves, stems, fruits and tubers. It is believed that, like other alkaloids, solanine is needed to protect young plant shoots from animals.

Solanine is a glycoalkaloid, i.e. refers to a group of organic compounds called glycosides or heterosides.

Glycosides (from the Greek glycys - sweet and eidos - kind) are a widespread group of natural or synthetic compounds. Consisting of aglycone (non-carbohydrate fragment) and a carbohydrate residue, which decompose under the influence of enzymes, acid or alkali. The term "glycoside" was introduced into use by the German chemists F. Wöhler and J. Liebig in the 19th century.

It is known that solanine has an irritating effect on the mucous membranes of the digestive tract, and also suppresses the normal activity of the central nervous system. 200 mg of solanine, taken with food, leads to poisoning.

Solanine, like many glycosides, has fungicidal and insecticidal properties, playing the role of natural plant protection. These properties have become useful for a person and his activities.

The insecticidal properties of nightshades are used in horticulture to combat harmful insects. For example, aphids are exterminated by infusion of potato tops.

Determination of solanine in potato tubers "Red Scarlet"

The aim of the study was to establish the qualitative content of glycoside in the tubers of Scarlet potatoes from harvest to planting, as well as green potatoes, for comparison. Samples were taken for study:

Tubers after 3 months of storage (October);

Tubers after 6 months of storage (January);

Tubers after 9 months of storage (April);

Green tubers stored in the sun.

To determine the amount of solanine in potato tubers, the technique of V.I. Nilova was used. Each month of the study, samples were taken, in the form of 1 mm thick plates:

Sample 1. From top to bottom along the axis.

Sample 2. Cross sections - at the base and at the apex.

Sample 3. From the sides.

Sample 4. From areas near the eyes.

According to the method of V.I. Nilova, the prepared plates were placed on a flat surface, after which the following were applied to it in the next sequence:

Acetic acid (90%);

Concentrated sulfuric acid;

5% hydrogen peroxide.

In order to determine the exact result, the experiment was carried out in a threefold sequence.

Observation during the experiments showed that the plates containing a large amount of solanine quickly turned red, and the brighter the color was, the more its content was.

After 3 months of storage of potatoes, on all the samples of the plates (1-4), there was no staining either in red or in its shades. This means that the studied glycoside is not present on early dates storage and, therefore, such potatoes do not pose a danger to humans.

Studies carried out in January with 6 month old tubers showed a weak presence of toxic poison. Coloration of the plates was observed for samples 1 and 4 (Fig. 2); only in the surface layers, under the skin and in areas near the eyes. This suggests that after 6 months of storage, solanine began to accumulate in the tubers. These potatoes should be thoroughly peeled before eating.

Figure 2. Staining potato plates

In samples of 9 months of storage, solanine was detected not only on the surface layers. It was noticeable that the poison began to spread to the base of the tuber, but the most pronounced color, as in the 6-month-old sample, belonged to plates 1 and 4 (Fig. 3), as well as significant reddening was observed in sample 3. When cleaning it is recommended to cut off the peel thicker for such potatoes.

Figure 3. Staining potato plates

The highest solanine content is observed in green potatoes. Red staining was observed in all 4 samples. But the area on the sections near the surface of the tuber and around the eyes, ie, samples 1 and 4, was especially prominent (Fig. 4). Such potatoes should not be eaten due to the high likelihood of poisoning.

Figure 4. A - Green potatoes; B, C - Staining potato plates

In order to prevent poisoning of the body with solanine, manifested by nausea, impaired kidney function, cardiovascular and nervous system, it is necessary to store potatoes correctly.

Proper storage you should start with proper harvesting and harvesting. The first necessary condition for storing potatoes, it is thoroughly dried (Fig. 5). After this stage, sorting is started.

Figure 5. Drying potato tubers

When laying potatoes, first of all, you need to create an appropriate temperature regime... Everyone knows that cold helps preserve food. It slows down the life processes of a vegetable: tuber germination, respiration, starch oxidation. The second condition is to exclude sunlight from entering the potato storage. It is in the sun that the rapid production of the poison we are investigating - solanine - occurs. Air humidity also plays an important role, which should not exceed 85 ÷ 90%.

The most reliable storage facilities are cellars, basements, underground, vegetable pits. They are equipped with special shelves (Fig. 6), a mandatory vent that serves to remove excess moisture, and a thermometer to maintain the temperature.

Figure 6. Shelves for storing potatoes

In conclusion, the following conclusions can be drawn:

1. Potatoes have a high nutritional value, but, despite their qualities, they can be dangerous due to the toxic poison of solanine, which is found in all parts of the tuber.
2. It is proved that the poison accumulates with the "age" of tubers and the storage conditions affect the content of the poison.
3. Established the shelf life of potatoes (6 months), at which it is considered safe. After the expiration of 6 months of storage, potatoes can also be eaten, but it is necessary to observe correct processing tuber.
4. In this paper, recommendations were presented that allow you to slow down the accumulation of solanine.

List of references:

1. Baruzdina O.A., Balashova I.T., Bespalko L.V., Kintya P.K., Pivovarov V.F. Steroid glycosides increase the yield and seed productivity of sweet peppers. // "Potatoes and vegetables". 2009. No. 8. P.28.
2. L.N. Nasonova Recipes on demand. // "Be healthy!". 2011. No. 2. S. 64-69
3. Orlov B.N. and other Poisonous animals and plants of the USSR // Reference manual for universities. - M .: Higher school, 1990 .-- S. 237-239.
4. Pshechenkov K.A., Davydenkova O.N. Suitability of potato varieties depending on growing and storage conditions. // "Potatoes and vegetables". 2004. No. 1. S. 22-25.
5. Based on the materials of the RF State Commission for Testing and Protection of Breeding Achievements. Characteristics of potato varieties, first included in 2008 in the State Register of Breeding Achievements approved for use in the Russian Federation.t // "Potatoes and Vegetables". 2009. No. 1. S.6-8.

Corned beef is a natural poison that is formed in plants of the Solanaceae family. A manifestation of its presence is green spots on the potato. This poison is destroyed by exposure to vinegar or a temperature of 250 degrees Celsius.

Once in the body, the poison solanine inhibits the nervous system and upsets the digestive tract. It has a destructive effect on red blood cells in the blood. A high protein content in the urine after testing indicates intoxication. With this poisoning, the kidneys and skin are affected.

The poison tends to accumulate in the body, which is very dangerous. If you eat an unripe product or a sprouted product, then signs of poisoning are not immediately observed. The presence of solanine does not appear instantly, but gradually, with painful sensations in the joints. Cancer patients are advised to minimize the consumption of potatoes, since the poisonous substance promotes the formation of new cancer cells.

Glycoalkaloid in other plants

Corned beef is found not only in potatoes, but also in other vegetables of the Solanaceae family. There is a lot of it in green tomatoes and ripe eggplant peels. Accumulating in unripe small and green tomatoes, the amount of the substance decreases as the fruit ripens. When they turn white, they have a much lower concentration of the toxic substance. As soon as they become ripe, the poison disappears in them.

There are also plants in which the content of corned beef can exceed the permissible limits. These include:

• eggplants with blue discarded skin;
• underripe red pepper;
• bay leaf;
• tobacco;
• dope;
• henbane.

The last two plants are known to many of us for their highly toxic effects. The most dangerous are their seeds.

Signs and symptoms of poisoning

Eating unripe potatoes or sprouted roots, the body receives a dose of poison, which leads to poisoning. Great harm this substance causes damage to the digestive system. General intoxication manifests itself in different symptoms:

• severe diarrhea;
• nausea leading to vomiting;
• paroxysmal pain in the abdomen;
• sore throat and bitterness in the mouth.

After about 2 hours, the toxic substances are absorbed by the blood. Many vital organs begin to suffer from this: the heart and blood vessels, the respiratory, nervous and urinary systems. The person experiences shortness of breath and is sluggish, dizzy. There is also weakness in the joints and muscles, a decrease in the volume of urine excreted.

With severe poisoning with solanine, you can notice more severe symptoms of poisoning, which are life-threatening. Pressure begins to drop, sometimes to a critical level. The victim's heart rate increases, as well as disruptions leading to a slowdown in the heart rate.

Toxins have a destructive effect on red blood cells, after which convulsions occur and general paralysis can occur. Dysfunction of the respiratory center is fatal.

Giving help

At the first sign of solanine poisoning, the victim needs to flush the intestines. The organ needs to get rid of the poison. FROM using the lung solution of potassium permanganate must be done with gastric lavage. After that, various sorbents are usually taken, for example, activated carbon. And it is also recommended to drink drinks with an enveloping effect - jelly, milk, egg white. A decoction of oak bark and tannin helps a lot. With a slight manifestation of intoxication, such measures help if they are carried out immediately. Then you should definitely seek medical help.

If the body has suffered severely, then assistance is provided in a hospital setting. In this case, doctors use various means to remove the toxic substance from the intestines. Usually gastric lavage, diuresis stimulation, intravenous drip solutions are injected. Symptomatic treatment is reduced to maintaining normal breathing, kidney and heart function. Sometimes critically ill patients take antibiotics.

Precautions

In order not to expose the body to the danger of solanine poisoning, you should adhere to some rules for the use of potatoes. And also you need to pay attention to root crops when buying.

It must be remembered that sprouted potatoes are unsuitable for food. When green spots appear on the tubers, they must be cut deeper. After buying stocks of vegetables for the winter, you need to properly store them. It is recommended to dry the potatoes well before sending them to the cellar.

It is necessary to provide the root crops harvested for the winter with normal conditions for their storage:

• humidity not more than 90%;
• temperature is about +3 o C.

Eggplants need to be peeled, and tomatoes should only be eaten when ripe. Green fruits can be pickled as acetic acid neutralizes corned beef. During heat treatment, it is destroyed when the temperature reaches 250 ° C, so the usual home cooking methods from potatoes will not be able to destroy the poisonous to health.

Is potato poisoning possible? Corned beef is a dangerous natural poison that is formed in the fruit of the potato. Can sprouted potatoes be eaten?

Potato poisoning

Potatoes are one of the most important products in our life, because it is easy to cook and quite tasty. But few know that it can be dangerous. Are you aware of cases of potato poisoning? They are infrequent, but they can carry serious consequences and even death.

Potato poisoning occurs due to dangerous poison - corned beef, which is produced naturally and is found in any of its fruits.

Can sprouted potatoes be eaten? How to protect yourself from poisoning with this product? In this article, we will give you comprehensive answers to these questions.

Poison in potatoes

A little about corned beef

Corned beef is a natural poison that is produced in the fruits of potatoes, tomatoes and eggplants. It is needed to protect plant shoots from animals.

In large quantities, it damages the central nervous system, red blood cells and kidneys. It can hinder the functioning of the digestive system and the heart, as well as lead to death.

It follows from this that sprouting potatoes for consumption is not allowed. In small quantities, corned beef is almost harmless.

Corned beef in potatoes

Sprouted potatoes contain corned beef

Corned beef is found in any potato fruit, but in small quantities - about 0.05%. Sending such a small dose is not possible. Why is corned beef capable of adversely affecting human health? The answer is simple. The amount of this poison in potatoes increases when exposed to the following factors:

• Incorrect planting of potatoes. You cannot plant it too low in the ground and it is necessary to huddle in a timely manner.
• Excessive exposure to sunlight for more than 3-4 days.
• Excessive moisture.
• Washing potatoes (it is unacceptable to do this long before cooking).
• Infection of the fetus with viruses and bacteria.
• Mechanical damage to potatoes.

But the largest amount of corned beef is contained in sprouted potatoes, which must be planted. In this case, the poison may exceed allowable rate in many times. Such fruits, when consumed, will cause serious harm to human health. Sprouting potatoes is unacceptable.

Unacceptable dose of corned beef

Let us clarify what a person receives small dose corned beef when consuming any fruit of the potato. How much do you need to eat to get poisoned by them?

The life-threatening dose of corned beef is 20 mg. A normal fruit contains about 0.05% of this poison, which reduces the likelihood of poisoning to a minimum.

But in green potatoes contains much large quantity toxins. It will be enough just to have dinner with her and food poisoning is guaranteed. So, the most correct solution for such a fruit is to plant it.

Potato Poisoning Symptoms

Potato Poisoning Symptoms

Corned beef is a toxic substance that first affects digestive system... If you ate the germinated fruits of potatoes, then after a few hours the poison will begin to penetrate into the blood.

The following symptoms will appear:

• nausea and vomiting;
• dilated pupils;
• severe shortness of breath;
• high body temperature;
• bitterness in the mouth;
• cramps in the abdomen.

In case of especially severe poisoning, problems arise with the work of the heart and changes arterial pressure... Paralysis and death are possible.

First aid for poisoning

Did the person eat the germinated fruits and feel the first symptoms of poisoning? First of all, it is necessary to flush the intestines. This is easily done with a potassium permanganate solution. But mix it according to the instructions so as not to harm the body. Then it is drunk and neutralizes toxins inside the intestines. Vomiting will appear, which will cleanse the body even better.

Next, you need to take some activated charcoal or any other remedy for poisoning. And you also need to drink a laxative in order to quickly get rid of the corned beef poison. The patient is advised to drink jelly or milk, which are good enveloping drinks.

The above methods can only be used with mild poisoning. In any case, an ambulance must be called. If necessary, the patient will be transferred to the hospital.

The hospital will use any available funds to remove toxins from the body: wash the stomach, put droppers, if necessary - hemodialysis. Follow-up treatment is prescribed, which will be aimed at normalizing the functioning of the kidneys and heart. Possibly short-term use of antibiotics.

Remember that self-medication can harm your body.

Prevention of sending potatoes

How to identify quality potatoes

The above tells us that corned beef in green potatoes is very difficult to get rid of.

How to prevent its appearance? Observe the following precautions:

• If shoots appear on the potatoes, then they must be immediately removed along with the peel.
• Keep fruits in proper conditions. Be sure to dry the potatoes before immersing them in the cellar. Make sure the temperature will be 2-3 ° C.
• Avoid mechanical damage to the fetus.

If potatoes are stored too for a long time (more than 8-9 months) and germinates, it is better to simply plant it. But in no case give such fruits to animals. They act on them even worse than on humans.

Let's summarize

Potato poisoning is an infrequent but dangerous thing that can be fatal. It is due to corned beef, which is produced in the fetus due to external factors. Green potatoes should be planted, not eaten. If you store potatoes correctly and get rid of them in a timely manner, then you will save your health from this ailment.

Potatoes are dangerous to the human body. What is the reason? Why can you get poisoned by one of the most popular vegetables?

Source: https://otravleno.ru/otravlenie-produktami/otravlenie-kartofelem.html

Potato poisoning - symptoms, first aid, treatment, consequences

Potatoes are one of the most popular cultivated plants in many nations of the world. Potato tubers due to high nutritional value are of great importance for all mankind, and the population of Russia considers them "second bread".

You can make hundreds of potatoes varied dishes... But it is also useful product nutrition. It contains B vitamins and ascorbic acid, as well as valuable inorganic and organic compounds.

Starch obtained from potato tubers is widely used in food and other industries.

Few people think that such a popular product can be hazardous to health.

Source: depositphotos.com

How does potato poisoning happen?

All plants in the nightshade family, which include potatoes, contain a poisonous substance called solanine. Solanin is a glycoside (glycoalkoloid) that has a chemical affinity for steroids.

The toxic dose of solanine for humans is 200-400 mg.

Fresh potato tubers contain about 0.05% of it - in order for clinical symptoms of poisoning to appear, an adult must eat about three kilograms of potatoes at a time.

But if potatoes are stored in the light, then more and more solanine gradually accumulates in it. Closer to spring in such potatoes the concentration of the toxic substance reaches 100-150 mg for every 100 grams of product.

Even after peeling, during which up to 80% of the solanine is removed along with the peel, the poison content is still high.

In this case, the portion mashed potatoes or fried potatoes can lead to poisoning.

Solanin has a depressing effect on the nervous system. In addition, it causes damage to the cell wall of erythrites, which leads to their destruction (hemolysis).

With hemolysis, the blood supply in the renal vascular system is disturbed, the epithelium of the tubules is damaged and they are blocked by hemolytic products, which ultimately leads to the development of prerenal acute renal failure.

Solanin has the ability to accumulate in the human body, causing chronic potato poisoning. It is manifested by damage to the articular apparatus and an increased risk of developing malignant neoplasms.

Poisoning symptoms

Symptoms acute poisoning potatoes are similar to signs of any other food poisoning. These include:

• cramping abdominal pain;
• nausea;
• vomiting;
• severe weakness;
• diarrhea, in which fecal matter takes on a fetid odor.

Solanin has a pronounced bitter taste, so potato poisoning is often accompanied by a burning sensation and bitterness in the mouth.

Neurological disorders with solanine poisoning are manifested by dilated pupils, increased salivation, superficial irregular breathing, arrhythmia, and convulsions. If the victim is not urgently provided assistance, he may lose consciousness, and then fall into a coma.

Chronic potato poisoning is manifested by frequent headaches, drowsiness, itchy skin, stomatitis, and joint pain. The suppression of immunity, characteristic of this type of intoxication, can give an impetus to the development of malignant tumors.

Source: depositphotos.com

First aid for potato poisoning

When the first signs of acute potato poisoning appear, first of all, you should rinse the stomach.

This allows you to remove the poison that has got into it from the body and thereby reduce the severity of poisoning, prevent the development of complications.

To lavage the stomach, the patient is given about a liter of salted water to drink, and then they vomit, irritating the root of the tongue. The procedure is repeated several times.

Then any medicinal product with a sorbing effect. It can be Smecta, Activated carbon or Polysorb MP.

The next step should be rehydration - drinking plenty of fluids to eliminate dehydration. The patient can be given the usual or mineral water without gas, weak tea without sugar, Peditral's or Regidron's solution. You need to drink very often, but in small sips, so as not to provoke vomiting.

If you find signs of chronic potato poisoning, you should consult a doctor, first aid measures in this case are ineffective.

When is medical attention needed?

If, after providing first aid, the victim does not feel better, you should definitely consult a doctor. Medical assistance is also needed when potato poisoning occurs in a pregnant woman, child or elderly person.

Treatment is carried out in the conditions of the department of toxicology. There is no specific antidote to solanine, therefore, only symptomatic treatment is carried out, that is, aimed at eliminating the symptoms of poisoning, and not at its cause. Detoxification therapy is prescribed, the introduction of vitamins and nutritional therapy are indicated.

Possible consequences

In severe potato poisoning against the background of massive hemolysis, the patient may develop acute renal failure. This is a very dangerous complication that can lead to the formation of chronic renal failure, and in severe cases, death.

Neurological complications leading to breathing disorders often contribute to pneumonia, which requires additional treatment.

Prevention

Immediately after the ripening of potatoes, the content of solanine in its tubers is minimal, but by the spring its concentration increases sharply, especially under the influence of sunlight. Therefore, to prevent potato poisoning, it is recommended to follow the rule: before the New Year, you can eat potatoes without restrictions, and then reduce its presence in the diet.

In the spring, it is worth giving up fried and baked potatoes, mashed potatoes, potato pies and add potatoes only to the first courses. At the same time, it is important when cleaning to remove all eyes, areas of a greenish color, and cut off the skin with a thick layer.

After cleaning, it is advisable to soak the tubers either in weak solution vinegar, or salt water, this helps break down solanine and reduces the risk of poisoning.

Store potatoes without access to light, which reduces the formation of solanine in it. If the surface of the tuber is more than a quarter green, then it is strictly forbidden to use it for food. Such potatoes cannot be used in animal nutrition either.

There are now varieties of potatoes on sale with a reduced solanine content. For growing on personal plot preference should be given to these particular developments of breeders.

from the topic of the article:

Elena Minkina Doctor anesthesiologist-resuscitator About the author

Education: graduated from the Tashkent State Medical Institute with a degree in general medicine in 1991. Repeatedly passed refresher courses.

Work experience: anesthesiologist-resuscitator of the city maternity complex, resuscitator of the hemodialysis department.

The information is generalized and provided for informational purposes only. At the first sign of illness, see your doctor. Self-medication is hazardous to health!

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Solanine poison or can green potatoes be eaten?

The poisonous properties of sprouted green potatoes are written in every school botany textbook, but solanine poisoning occurs with surprising consistency.

This comes from the carelessness of choosing potatoes in the store, when it is visually noticeable that there were sprouts on the flabby tubers, but they were broken off during packing.

Or there are one or two green spots on the skin of the tubers, but a person believes that if they sell, then you can eat.

Or poisoning with old potatoes from the pantry happens in the spring because, in order to save, the skin of the root crops was not removed with a thick enough layer, and the eyes that gave small sprouts were not cut out neatly enough.

How to prevent solanine poisoning? Do not eat unripe, overripe fruits of the Solanaceae genus: peppers, tomatoes, eggplants, as well as green potatoes, where toxic solanine forms and accumulates during long-term storage.

In addition, it is necessary to exclude damaged (crumpled, rotten, blackened) roots and vegetables from the diet, since they always contain much more poison than whole foods with a strong, smooth peel.

What is known about the toxicity of solanine

Solanine is a poison that is formed in flowers, sprouts, foliage, roots of nightshade plants to prevent their destruction by various kinds of pests.

What is a safe consumption rate for humans - it is from 2 - 10 mg (per 100 grams of products).

A constant excess of the norm leads to the accumulation of a toxic substance in the body, signs of food poisoning appear.

Long-term or single intake of more than 200 mg into the body causes an instant rejection reaction: vomiting, diarrhea, convulsions and even confusion, since the poison destroys the nervous system.

Sprouted and green potatoes are unsuitable for food

Plants in which the content of the alkaloid solanine can be many times higher than the norm:

• overripe eggplants with blue skin;
• green potatoes and sprouts;
• unripe sweet peppers;
• bay leaf;
• nightshade;
• tobacco;
• henbane;
• dope;
• a lot of green tomatoes.

In potatoes, the distribution of the alkaloid is uneven; in each part of the plant, solanine exists in different quantities. In addition, the degree of toxicity of root crops depends on many other factors: variety, agricultural technology, period and storage conditions.

Why vegetables become poisonous

The saying "Each vegetable has its own time" most of all reflects the quality indicators of potatoes. The reasons for the excess formation of solanine are manifold:

• green potatoes are obtained with a shallow planting, as well as if they are not spud in time (until the tops have grown);
• during transportation and storage in a place unprotected from light, it often happens that the potatoes turn green after 4 - 5 days;
• washed roots turn green faster and contain more toxic substances;
• the alkaloid solanine is more actively formed inside tubers infected with diseases and pests, as well as with a surface wounded during digging and processing;
• the higher the concentration of mineral synthesized fertilizers applied under the potatoes, the more toxin subsequently accumulates;
• the level of solanine in potatoes is high during the growing season (germination, immaturity of young tubers). Then it decreases when ripe, and again increases dangerously after 6 months of storage.

Tomatoes and unripe peppers are also high in alkaloids as long as they are pure green, but once the fruit is milky, they can be preserved as the toxicity level drops sharply.

Eggplants become poisonous after they are overripe. A high risk is the consumption of the peel and seeds of these vegetables.

What threatens alkaloid poisoning

Can you eat small amounts of unpeeled boiled green potatoes? The unequivocal answer to this question is no. The poison is hardly soluble, so most of it remains under the skin after boiling.

1. After the penetration of solanine into the stomach and intestines, indigestion begins, the flow of toxins into the blood vessels. This leads to the destruction of red blood cells, depression of the functions of the nervous system.
2. Long-term poisoning with solanine leads to damage to the kidneys, gastrointestinal tract, liver, joints, as well as difficult-to-treat skin dermatitis.
3. Boiled potatoes without a peel are partially freed from the poison, but the broth becomes highly toxic. If the potatoes have even turned a little green, heat treatment does not guarantee the destruction of solanine, so it is better to refuse to use it not only for people, but also for pets.
4. Dishes from overwintered flabby potatoes should not be eaten by pregnant women and babies, since alkaloids can cause severe pathologies in the development of a child.

In addition, potato juice squeezed from the root crops of last year's harvest in spring and summer is also very dangerous for human health, since it is poisonous due to the high concentration of not only solanine, but also nitrates.

Symptoms

The initial signs of alkaloid poisoning with solanine practically do not differ from the characteristics of food poisoning caused by other poisons. If you accidentally eat green potatoes (tomatoes, peppers), where the norm of solanine exceeds 200-400 mg, in large quantities, almost immediately, after 3-4 hours (or after 8-9 hours) the following symptoms will appear:

• acute pains and cramps in the stomach, intestines,
• vomiting, drooling,
• increased body temperature,
• dyspnea,
• headaches
• tachycardia, arrhythmia,
• diarrhea with excruciating urging and fetid stool,
• eye pupils dilate.

Boiling or frying does not destroy solanine

A high degree of intoxication is expressed by the occurrence of seizures, confusion, and even loss of consciousness, respiratory depression.

After eating foods where the solanine content is in a proportion of more than 10 mg (based on 100 g), a bitter aftertaste will remain in the mouth, perspiration and itching form in the larynx region.

The lethal dose for a child is a one-time intake of solanine from peelings of sprouted (or green) potatoes from 2 to 4 mg. glycoalkaloid per kilogram of body weight. For an adult - up to 3 to 6 mg. solanine.

Urgent Care

Neither boiling water during boiling, nor overcooking the product in a pan does not prevent the action of the poison, so the skin from old (9-12 months of storage) root crops should be peeled in spring and summer, and the green potatoes should be discarded completely. What to do if symptoms of poisoning appear?

1. Call a doctor immediately. The sooner medical assistance is provided, the more favorable the prognosis;
2. Rinse the stomach with 5 - 6 liters of water, two (three) of which with the addition of potassium permanganate;
3. You can use a solution of sea salt to cleanse the stomach (for 5 liters of water 2 tablespoons);
4. Make a cleansing enema;
5. Take Smecta, Enterosgel, Activated Carbon, Polysorb, other absorbent (adsorbent) drugs recommended by doctors for use in case of poisoning.

If symptoms of solanine poisoning appear (heart, pulmonary failure), you need to be prepared for resuscitation.

Prevention

You can not cook food from sprouted, rotten, blue, green potatoes - there is a lot of solanine in it. Even healthy root crops at the end of the storage season (in spring, early summer) are best boiled, first removing the skin with a thick layer (not less than 0.5 cm), since it is in it that the alkaloid content is highest.

How to check fruits for excess solanine:

• make small indentations (1mm) near the eyes,
• apply 1 drop of acetic acid (80%) to the sections,
• drop a drop of sulfuric acid,
• apply hydrogen peroxide on top (3 drops of a 5% solution).

If there is an excess of solanine in the tuber, the potato cut will take on a dark raspberry (burgundy) shade. A weak color intensity (a pale pink color has become) indicates the norm of its content.

It is important to know: the longer the potatoes are stored, moreover, they turn green, the more toxins in the tubers.

Greenish potatoes, as well as with sprouts, cannot be eaten categorically, but they are better suited for planting, since a high concentration of solanine protects root crops from diseases, pests do not eat them.