Potato protein (90% protein) providing Pl-2 Protease Inhibitor.
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Below is general information about the effectiveness of the known ingredients contained in the product SolaThin. Some ingredients may not be listed. This information does NOT represent a recommendation for or a test of this specific product as a whole.
INSUFFICIENT RELIABLE EVIDENCE to RATE
Below is general information about the safety of the known ingredients contained in the product SolaThin. Some ingredients may not be listed. This information does NOT represent a recommendation for or a test of this specific product as a whole.
LIKELY SAFE ...when unblemished, ripe potatoes are used as food (6).
POSSIBLY SAFE ...when unblemished, ripe potatoes are used orally for medicinal purposes (6). ...potato juice 200-300 mL has been consumed daily with apparent safety for up to 4 weeks (97757). ...a single dose of potato extract standardized to 15 mg or 30 mg protease inhibitor 2 (Slendesta, Kemin Foods) has been used with apparent safety (97755).
LIKELY UNSAFE ...when damaged, green potatoes and sprouts are consumed. These contain toxic solanum alkaloids that are not destroyed by cooking and can cause serious adverse effects (6). There is insufficient reliable information available about the safety of potato when used topically.
PREGNANCY AND LACTATION: LIKELY SAFE
when unblemished, ripe potatoes are used orally in food amounts.
There is insufficient reliable information available about the safety of medicinal use of potato in pregnancy and lactation.
Below is general information about the interactions of the known ingredients contained in the product SolaThin. Some ingredients may not be listed. This information does NOT represent a recommendation for or a test of this specific product as a whole.
In humans, consuming potatoes prior to preoperative fasting prolongs the duration of the succinylcholine-induced neuromuscular block and slows recovery from anesthesia. This interaction is possibly related to inhibition of the butyrylcholinesterase enzyme by potato glycoalkaloids (97756).
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Theoretically, concomitant use of potato may enhance the effects of thrombolytic drugs. A carboxypeptidase inhibitor isolated from potato tubers may have inhibitory effects on thrombin-activatable thrombolysis inhibitor, and thereby enhance the activity of thrombolytic agents (474,475).
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Below is general information about the adverse effects of the known ingredients contained in the product SolaThin. Some ingredients may not be listed. This information does NOT represent a recommendation for or a test of this specific product as a whole.
General
...Orally, consuming whole, unblemished, ripe potatoes has not been associated with adverse effects.
Drinking potato juice has resulted in heartburn, abdominal distension, diarrhea, and increased mucus production (97757). Potatoes absorb oil readily, increasing their energy content. Fried potatoes, potato chips, and French fries are commonly associated with weight gain (97752).
The solanum glycosides found in damaged, green potatoes and sprouts can cause sweating, headache, flushing, nausea, vomiting, diarrhea, abdominal pain, thirst, bronchospasm, and restlessness. Deaths have been reported (17,97758). These glycoalkaloids cannot be destroyed by cooking (97758).
When inhaled, potato dust is associated with a high incidence of respiratory symptoms due to bacterial and fungal contaminants (6).
Gastrointestinal
...Orally, potato juice has resulted in heartburn, abdominal distension, diarrhea, and increased mucus production (97757).
Glycoalkaloids found in damaged, green potatoes and sprouts can cause nausea, vomiting, diarrhea, abdominal pain, and thirst (17,97758). The glycoalkaloids in potato cannot be destroyed by cooking (97758).
Immunologic ...Orally, one case of food-dependent exercise-induced allergic reaction has been reported after potato consumption. A 31-year-old female experienced several acute, exercise-induced allergic reactions shortly after eating. Symptoms included widespread urticaria, palpitation, fever, faintness, vomiting, abdominal pain, and swelling of the eyelids, palms, and soles. Blood tests were positive for IgE antibodies to potato and negative for other foods she had eaten, suggesting that potato was the precipitating allergen (103260).
Neurologic/CNS ...Orally, glycoalkaloids found in damaged, green potatoes and sprouts affect the nervous system. This can cause sweating, headache, flushing, bronchospasm, and restlessness (17,97758). Severe poisoning can result in paralysis, respiratory insufficiency, cardiac failure, coma, and death (97758). The glycoalkaloids in potato cannot be destroyed by cooking (97758).
Pulmonary/Respiratory ...When inhaled, potato dust is associated with a high incidence of respiratory symptoms due to bacterial and fungal contaminants (6).
Other
...Potatoes absorb oil readily, increasing the energy content.
Fried potatoes, potato chips, and French fries are commonly associated with weight gain (97752).
The solanum glycosides (glycoalkaloids) found in damaged, green potatoes and sprouts can cause toxicity at doses of approximately 2 mg/kg, and lethal poisoning at doses of approximately 3 mg/kg (97758). Levels of glycoalkaloids can increase post-harvest due to improper storage at higher temperatures, lower humidity, or areas with light. Also, mechanical damage or exposure to gamma-radiation or fungi increases these levels. Glycoalkaloids are concentrated in the peel; although when levels are high they also increase in the flesh of the tuber. Peeling will remove about 30% of the glycoalkaloids (97758).
