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Dangers of Lectins, Oxalates, and Alkaloids in Potatoes
Potatoes are a widely consumed and popular food worldwide, but they contain some potentially harmful substances such as lectins, oxalates, and alkaloids. Here, we will discuss the dangers of these substances and their impact on human health.
Lectins
Lectins are a type of protein found in many foods, including potatoes. They can bind to sugar molecules on the surface of cells, and some research suggests that they may contribute to a range of health problems. Lectins are resistant to digestion and can cause damage to the gut lining, leading to inflammation and digestive issues.
Potatoes contain a type of lectin called solanine, which is concentrated in the skin and sprouts. Solanine can cause nausea, vomiting, and diarrhea if consumed in large amounts. In some cases, it can even lead to more serious symptoms such as seizures and respiratory failure. However, the levels of solanine in potatoes are generally low and not considered harmful when consumed in moderation.
Oxalates
Oxalates are natural compounds found in many plant-based foods, including potatoes. They can bind to calcium in the body, leading to the formation of kidney stones. People who are prone to kidney stones or have kidney disease may be advised to limit their intake of high-oxalate foods.
Those with a history of kidney stones or kidney disease should be cautious about their potato consumption.
Alkaloids
Alkaloids are a group of nitrogen-containing compounds found in many plants, including potatoes. The two most common alkaloids in potatoes are solanine and chaconine. As mentioned earlier, solanine can cause digestive issues and more serious symptoms in high doses. Chaconine is less toxic than solanine but can still cause symptoms such as nausea and vomiting if consumed in large amounts.
It is important to note that alkaloid levels can increase in potatoes that are stored for a long time or exposed to light, heat, or damage.
Conclusion
While potatoes are a delicious food, they contain some potentially harmful substances such as lectins, oxalates, and alkaloids. People with a history of chronic inflammation, kidney stones or kidney disease should be cautious about their potato consumption, and it is important to store and prepare potatoes properly to minimize the risk of alkaloid toxicity.
Citations:
- Gupta RK, Gangoliya SS, Singh NK. Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. J Food Sci Technol. 2015;52(2):676-684. doi:10.1007/s13197-013-0978-y
- Lucca P, Poletti S, Pagani MA. Improving the protein content and quality of potato tubers. Int J Mol Sci. 2016;17(5):785. doi:10.3390/ijms17050785
- Poole R, Kennedy OJ, Roderick P, Fallowfield JA, Hayes PC, Parkes J. Coffee consumption and health: umbrella review of meta-analyses of multiple health outcomes. BMJ. 2017;359:j5024. doi:10.1136/bmj.j5024
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