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 (sō′lə-nēn′, -nĭn) also so·la·nin (-nĭn)
A bitter poisonous alkaloid, C45H73NO15, found in potatoes and other plants of the nightshade family. It has narcotic properties and was formerly used to treat epilepsy.

[French, from Latin sōlānum, nightshade, from sōl, sun; see sāwel- in Indo-European roots.]


(Elements & Compounds) a poisonous alkaloid found in various solanaceous plants, including potatoes which have gone green through exposure to light
[C19: from solan(um) + -ine2]
References in periodicals archive ?
Tubers may contain toxic alkaloids as solanine and chaconine.
They're all part of the family of Solanaceae plants, which produce an alkaloid compound known as solanine.
It is best to avoid eating green fruits from this group, as some species may contain solanine, a poisonous principle.
Let them dry in the sun, but bring potatoes in before an hour has passed so they won't develop excess solanine.
Comment: Nightshades contain solanine alkaloids, which have been found anecdotally to be a triggering factor for joint pain in some people with osteoarthritis, as well as a cause of various other symptoms in susceptible individuals.
Summary: Solanine found in them causes diarrhoea, vomiting, cramps, and several other illnesses
Al Buriami: Specialists at Al Buraimi Municipality inspected the vegetable, fruits and foodstuff sale outlets at the wilaya and dumped 200 kgs of poisonous potatoes after receiving the ministerial circular about the fresh potatoes which include solanine a glycoalkaloid found mainly in nightshade family species like potato and tomato.
Solanine levels may also increase slightly if tubers are diseased or damaged, are kept too long in warm temperatures, or experience a spring frost and show stunted growth as a result.
All parts of this plant (Solanum pseudocapsicum), including its red and yellow berries, contain the toxin solanine that can produce severe gastrointestinal irritation and central nervous system disorders such as depression and seizures.
However, the cultivated potato contains low glycoalkaloid levels, typically only solanine and chaconine, suggesting these bitter compounds were selected against during domestication (Johns & Alonso, 1990).
Principle glycoalkaloids present in potato are a-chaconine and a- solanine (Freidman and McDonald 1997).