Glycoalkaloids in potatoes

The glycoalkaloids present in the cultivated potato plant might result in their being unacceptable by present-day food standards, if that vegetable were introduced today. The alkaloids are derived biosynthetically from cholesterol. The range of glycoalkaloids found in nature is given. Two main methods of determining these alkaloids have been developed, enabling a general screening procedure to be employed by growers. The advent of protoplast techniques has opened up the possibility of many new species and they present the chemist with new problems. There can be a conflict between the requirement of pest- and disease-resistant potatoes and those with low levels of glycoalkaloids. Damage and microbial infection to potatoes may cause glycoalkaloids to develop. In the end, the consumer must be the final arbiter.