Potato Glykoalkaloids: Properties and Biological Activities

There are some glycoalkaloids such as solanine, chaconine, solasonine, and tomatine in a significant part of the members of the solanaceae family, especially potatoes, which are economically produced plants. since the glycoalkaloid content of potatoes is genetically controlled in addition to environmental conditions, it varies considerably depending on the variety. factors such as growing conditions, storage, transportation, mechanical damage, sprout development, phytopathogens, heat, and light exposure are other important factors affecting glycoalkaloid accumulation in potatoes. potato steroidal glycoalkaloids are important components of plant resistance to pests and pathogens, but their high levels can be toxic to humans. the toxicities of steroidal glycoalkaloids are due to their anticholinesterase activity affecting the central nervous system and cell membrane disrupting effects affecting the digestive system and other organs. accordingly, current safety regulations limit their content in the edible tuber to 20 mg per 100 g fresh weight. the biological effects of glycoalkaloids found in products consumed by humans, such as potatoes, can be beneficial or harmful. therefore, studies have accelerated to keep the toxic glycoalkaloid level in the tuber at a harmless level for humans and at the same time maintaining a high glycoalkaloid level in the above-ground parts for increasing plant resistance against pathogen and pest attacks. knowing the functions of the secondary metabolites produced by plants by their nature and investigating the tissue-specific synthesis mechanisms of these substances in terms of both plant defense mechanism and human health are seen as one of the determining factors in the development of new varieties. therefore, this review focuses on potato glycoalkaloids, their properties, and biological activities as well as the factors affecting glycoalkaloid accumulation and their toxicities.