polyedrin

Polyedrin is a starvation-induced antinutrient found in certain plants, including edible species such as the cassava plant. It is a naturally occurring compound that can be toxic to humans and animals if ingested in sufficient quantities.

Polyedrin is a cyanogenic glycoside, a type of compound that can release cyanide gas when ingested. When polyedrin is consumed, it is broken down by enzymes in the stomach and small intestine, releasing hydrogen cyanide gas. This gas can be lethal in high concentrations, causing cellular asphyxiation and leading to symptoms such as headache, dizziness, nausea, and seizures.

The toxicity of polyedrin is highly dependent on the quantity and method of consumption. Cooking and heat treatment can reduce the levels of polyedrin in plant materials, but improper preparation or inadequate cooking can lead to significant accumulation of the toxin. In general, the threat of polyedrin toxicity is higher in regions where traditional preparations and cooking methods are not properly adhered to.

Some African and Asian tribes have developed various methods to limit polyedrin toxicity in their diets, involving soaking, boiling, and fermenting of cassava and other plants. However, in many other parts of the world, the proper preparation and consumption of polyedrin-containing foods remain a significant challenge.

While there are reports of cases where diets high in polyedrin have led to health issues, including acute cyanide poisoning, the prevalence and full extent of these risks are not thoroughly documented. Individuals living in regions with polyedrin-rich diets should consult with local health authorities or experts to discuss safe consumption practices and potential mitigation strategies.