Potato glycoal kaloids: Some unanswered questions
نویسندگان
چکیده
As one of the world’s major agricultural crops, the cultivated potato (Sohum tuberosum L.) is consumed daily by millions of people from diverse cultural backgrounds. Potatoes are grown in -80% of all countries, and worldwide production stands in excess of 300 million tonnes per annum, a figure exceeded only by wheat, maize and rice’. Although the success of the potato as a starchy staple has been enhanced by breeding for resistance to diseases and pests, early domestication was probably more concerned with reducing or eliminating the levels of the natural bitter-tasting steroidal toxicants in the tubers, known as glycoalkaloids (GA). Despite the fact that levels of GA are much lower in modem cultivars than in wild progenitors, if the potato were to be introduced today as a novel food, it is quite possible that its use would not be approved because of the presence of these potentially toxic compounds. GA were first identified in potatoes by Baup2 early in the 19th century, since when a vast body of information on their chemistry, biochemistry, distribution, physiology and toxicology has accrued, and been reviewed3”. The
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