alphasolanine

Alpha-solanine, also known as α-solanine, is a steroidal glycoalkaloid produced by certain members of the Solanaceae family, most notably potatoes (Solanum tuberosum). Its aglycone portion is solanidine, linked to a trisaccharide sugar moiety. This combination gives the molecule both bitter taste and biological activity, contributing to the plant’s defense against pests and pathogens.

The largest natural source of α-solanine is the potato tuber, especially in the skin and sprouts. Levels increase when tubers are damaged, stored improperly, or exposed to light, causing greening. Smaller amounts can be found in other nightshade plants, but potatoes are the species most commonly associated with this compound. α-Solanine is not a desirable component of the edible portion at high levels, and its presence is a key consideration in food safety assessments of potatoes.

In plants, α-solanine serves as a chemical defense and is part of the broader group of glycoalkaloids formed through the plant’s steroid alkaloid biosynthetic pathway. It can deter herbivores and some pathogens through disruptions to cell membranes and other biological processes.

Toxicity and safety considerations are central to discussions of α-solanine. In humans, ingestion can cause gastrointestinal symptoms and, at higher doses, neurotoxic effects. Cooking and typical food processing do not fully eliminate it, so safe handling focuses on avoiding green or sprouted potatoes and removing damaged portions. Regulatory guidance commonly cites a limit of about 20 mg of total glycoalkaloids per 100 g of fresh potato tuber as a precautionary benchmark.

Research on α-solanine covers its role in plant defense and its limited exploration of potential pharmacological properties, always within the context of safety and risk assessment.