Potato glycoalkaloids and their significance in plant protection and human nutrition - review

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F01%3A00002549" target="_blank" >RIV/60460709:41210/01:00002549 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/01:00002550

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Potato glycoalkaloids and their significance in plant protection and human nutrition - review

Popis výsledku v původním jazyce

Potatoes contain among secondary metabolites especially glycoalkaloids that are important in their defence mechanism against different pathogens, such as viruses, bacteria, fungi and insects. On the other hand these glycoalkaloids are significant toxinsin human as well as animal nutrition. In the potatoes the most present glycolalkaloids are a-solanine and a-chaconine forming as high as 95 % of total glycoalkaloids. The other glycoalkaloids found are b- and g-solanines and chaconines, a- and b- solamarines and aglycones demissidine and 5-b-solanidan-3-a-ol, and in wild potatoes leptines, commersonine, demissine and tomatine. Potato glycoalkaloids are cholinesterase inhibitors and cause poisoning leading to accumulation of acetylcholine in nerve tissue. New varieties have to contain less than 200 mg glycoalkaloids kg-1 fresh wt. and appreciated are varieties containing 20-130 mg glycoalkaloids kg-1 fresh wt. The major factors affecting glycoalkaloid content in potatoes are variety, gre

Název v anglickém jazyce

Potato glycoalkaloids and their significance in plant protection and human nutrition - review

Popis výsledku anglicky

Potatoes contain among secondary metabolites especially glycoalkaloids that are important in their defence mechanism against different pathogens, such as viruses, bacteria, fungi and insects. On the other hand these glycoalkaloids are significant toxinsin human as well as animal nutrition. In the potatoes the most present glycolalkaloids are a-solanine and a-chaconine forming as high as 95 % of total glycoalkaloids. The other glycoalkaloids found are b- and g-solanines and chaconines, a- and b- solamarines and aglycones demissidine and 5-b-solanidan-3-a-ol, and in wild potatoes leptines, commersonine, demissine and tomatine. Potato glycoalkaloids are cholinesterase inhibitors and cause poisoning leading to accumulation of acetylcholine in nerve tissue. New varieties have to contain less than 200 mg glycoalkaloids kg-1 fresh wt. and appreciated are varieties containing 20-130 mg glycoalkaloids kg-1 fresh wt. The major factors affecting glycoalkaloid content in potatoes are variety, gre

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2001

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Rostlinná výroba

ISSN

0370-663X

e-ISSN

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Svazek periodika

47

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

181-191

Kód UT WoS článku

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EID výsledku v databázi Scopus

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