Literature DB >> 6996922

Potato glycoalkaloids.

J A Maga.   

Abstract

This review shall attempt to summarize the significance of glycoalkaloids in potato products. Specific areas that are discussed include the types and distribution of glycoalkaloids identified in potatoes, facts affecting their rates of formation and biosynthesis, control measures to minimize their formation, methods of analysis, and the health implications of such compounds along with their flavor properties.

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Year:  1980        PMID： 6996922     DOI： 10.1080/10408398009527281

Source DB:  PubMed          Journal:  Crit Rev Food Sci Nutr        ISSN： 1040-8398            Impact factor:   11.176


  4 in total

Review 1.  Astonishing diversity of natural surfactants: 6. Biologically active marine and terrestrial alkaloid glycosides.

Authors:  Valery M Dembitsky
Journal:  Lipids       Date:  2005-11       Impact factor: 1.880

2.  Varietal and environmental effect on the glycoalkaloid content of potato (Solanum tuberosum L.).

Authors:  D S Uppal
Journal:  Plant Foods Hum Nutr       Date:  1987       Impact factor: 3.921

3.  α-Solanine induces ROS-mediated autophagy through activation of endoplasmic reticulum stress and inhibition of Akt/mTOR pathway.

Authors:  M Hasanain; A Bhattacharjee; P Pandey; R Ashraf; N Singh; S Sharma; A L Vishwakarma; D Datta; K Mitra; J Sarkar
Journal:  Cell Death Dis       Date:  2015-08-27       Impact factor: 8.469

4.  Genome diversity of tuber-bearing Solanum uncovers complex evolutionary history and targets of domestication in the cultivated potato.

Authors:  Michael A Hardigan; F Parker E Laimbeer; Linsey Newton; Emily Crisovan; John P Hamilton; Brieanne Vaillancourt; Krystle Wiegert-Rininger; Joshua C Wood; David S Douches; Eva M Farré; Richard E Veilleux; C Robin Buell
Journal:  Proc Natl Acad Sci U S A       Date:  2017-10-30       Impact factor: 11.205
  4 in total

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