Potato glycoalkaloids and metabolites: roles in the plant and in the diet.

By M. Friedman. Journal of Agricultural and Food Chemistry, 2006

625 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Potato Steroidal Glycoalkaloids: Biosynthesis and Genetic Manipulation (2009, background): “Presumably environmental factors uniquely associated with organic management induce the biosynthesis of natural resistant factors, including SGAs (Friedman 2006).”
Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas (2006, background): “Because potato glycoalkaloids are also reported to exhibit antibiotic, including antiviral effects against the herpes virus (reviewed in [117]), the antiherpes virus effects of concurrent consumption of both potatoes and teas in humans merits further study.”
The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality (2019, background): “A glycoalkaloid content higher than 100 mg/kg fresh weight (FW) leads to a bitter flavour in potatoes (Friedman 2006).”
Chemical ecology in coupled human and natural systems: people, manioc, multitrophic interactions and global change (2010, background): “…during food preparation, these same compounds, or their derivatives, may also be present in the foods we eat and have diverse significant roles, positive or negative, in human health and nutrition (Dillard and German 2000; Friedman 2006; Gerber et al. 1999; Raubenheimer and Simpson 2009).”