Mechanism of toxicity:
(1) glycoalkaloids (solanine and solanidine)
(2) cholinesterase inhibitors (anticholinesterase activity)
Solanine is water insoluble and heat stable, so is not decreased when the potato is cooked.
Clinical features:
(1) gastrointestinal toxicity (vomiting, abdominal pain, diarrhea)
(2) neurologic symptoms (headache, restlessness, hyperesthesia, drowsiness or apathy, seizures)
(3) flushing
(4) thirst
(5) absence of fever
(6) death in severe intoxications
Risk factors for intoxication:
(1) children
(2) malnutrition
(3) consumption of plant parts rich in solanine (sprouts, eyes, stems, and skin. The skin may contain high levels of solanine when green and unripe.)
(4) inadequate medical care
