BigYellowLemon
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- Jul 6, 2016
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Tomatine - Wikipedia
All commonly consumed nightshades, but most relevantly potatoes and tomatoes, are poisonous and can cause allergies because of their glycoalkaloids. The main glycoalkaloids are solanine, chaconine, and tomatine.
I've been wondering for a while through what mechanic these glycoalkaloids exert their poisonous effect. I always thought their structure was strange (it's like an alien looking cholesterol molecule). The only leads I had was membrane disruption and acetylcholinesterase inhibition. But no mechanics of why.
Well, I have found it: Tomatine - Wikipedia
Apparently, it forms complexes with cholesterol in the lipid membranes, and this causes disruption. I imagine it might also, when in or near cells, disrupt the ability for cells to use cholesterol for local needs, like building phospholipids or synthesizing hormones.
Best of all, I have found a method of removing any absorption of these toxins, which can maybe help people who like these foods but are allergic to them, eat them.
Because these glycoalkaloids bind to cholesterol, when cholesterol is eaten alongside them, they are bound to cholesterol, and excreted.
So, eat potatoes or tomatoes with high cholesterol foods and basically all harm would be avoided. You wouldn't need much cholesterol either.
Glycoalkaloids already have low absorption, but with cholesterol eaten alongside them I see none getting in.
It's odd how the wiki page says that tomatine has "potential health benefits", yet goes on to describe how it disrupts the gut barrier and lets macro-molecules through, ie leaky gut.
All commonly consumed nightshades, but most relevantly potatoes and tomatoes, are poisonous and can cause allergies because of their glycoalkaloids. The main glycoalkaloids are solanine, chaconine, and tomatine.
I've been wondering for a while through what mechanic these glycoalkaloids exert their poisonous effect. I always thought their structure was strange (it's like an alien looking cholesterol molecule). The only leads I had was membrane disruption and acetylcholinesterase inhibition. But no mechanics of why.
Well, I have found it: Tomatine - Wikipedia
Apparently, it forms complexes with cholesterol in the lipid membranes, and this causes disruption. I imagine it might also, when in or near cells, disrupt the ability for cells to use cholesterol for local needs, like building phospholipids or synthesizing hormones.
Best of all, I have found a method of removing any absorption of these toxins, which can maybe help people who like these foods but are allergic to them, eat them.
Because these glycoalkaloids bind to cholesterol, when cholesterol is eaten alongside them, they are bound to cholesterol, and excreted.
So, eat potatoes or tomatoes with high cholesterol foods and basically all harm would be avoided. You wouldn't need much cholesterol either.
Glycoalkaloids already have low absorption, but with cholesterol eaten alongside them I see none getting in.
It's odd how the wiki page says that tomatine has "potential health benefits", yet goes on to describe how it disrupts the gut barrier and lets macro-molecules through, ie leaky gut.