title: [Glycoalkaloids in potatoes].
abstract: With its high concentration in starch and vitamins (C, B1 and B2), the potato, cooked in water, is a very interesting source of energy. Unfortunately, it also contains natural toxins: the glycoalkaloids. Their variable amount can depend, in particular, on different environmental factors. This paper summarizes these factors effects and the glycoalcaloids toxicology.
authors.affiliation: Faculté de médecine, Service de Toxicologie et Bromatologie, Université de Liège.
authors.forename: P
authors.initials: P
authors.lastname: Bodart
authors.forename: A
authors.initials: A
authors.lastname: Noirfalise
mesh_terms: D000470:Alkaloids / Q000032:analysis* / Q000506:poisoning; D015394:Molecular Structure; D012992:Solanine / Q000031:analogs & derivatives* / Q000032:analysis / Q000506:poisoning; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D000470:Alkaloids; D012992:Solanine; C011860:alpha-chaconine