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Sind grüne Kartoffelchips schlecht für dich?

Sind grüne Kartoffelchips schlecht für dich? Risk Bites geht der Frage nach, ob die Ängste vor grünen Kartoffelchips nur ein urbaner Mythos sind oder ob mehr dran ist. RESSOURCEN Nützliche Websites: Food and Agriculture Organization of the United Nations: http://www.fao.org/docrep/x5415e/x5415e01.htm International Program on Chemical Safety: http://www.inchem.org/documents/jecfa/jecmono/v30je19.htm Food Safety Watch: http://www.foodsafetywatch.com/public/154.cfm Wikipedia (solanine): http://en.wikipedia.org/wiki/Solanine https://de.wikipedia.org/wiki/Solanin Mental_floss: http://mentalfloss.com/article/30746/whats-those-green-potato-chips-you-sometimes-find Unterstützende Literatur: The Food Safety Hazard Guidebook. By Richard Lawley, Laurie Curtis, Judy Davis: http://www.rsc.org/shop/books/2008/9780854044603.asp Zeiger, E. and Tice, R. (1998) α-Chaconine and α -Solanine: Review of the Toxicological Literature. Integrated Laboratory Systems. http://ntp.niehs.nih.gov/ntp/htdocs/Chem_Background/ExSumPdf/ChaconineSolanine_508.pdf Alexander, R. F., Forbes, G. B. and Hawkins E. S. (1948) A Fatal Case of Solanine Poisoning. Brit. Med. J. Sept 11 1948, p518 Biastoff, S. and Dräger, B. (2007). Calystegines. In The Alkaloids: Chemistry and Biology, 64, pp 49-102. http://dx.doi.org/10.1016/S1099-4831(07)64002-4 Risk Bites ist dein Leitfaden für den Umgang mit Risiken. Wir befassen uns mit allem, vom Verstehen und Abwägen der Risiken und Vorteile alltäglicher Produkte über die Gesundheitswissenschaft im Allgemeinen bis hin zu den potenziellen Auswirkungen neuer Technologien und der Wahrnehmung von Risiken. Wenn dir unsere Videos gefallen, abonniere und teile sie bitte! Friedman, M., Roitman, J. N. and Kozuki, N. (2003) Glycoalkaloid and Calystegine Contents of Eight Potato Cultivars. J. Agriculture and Food Chem. 51, pp2964−2973 http:..dx.doi.org/10.1021/jf021146f Muhammad, A. A., Randhawa, A., Butt, M. S., Asghar, A., Yasin, M. and Shibamoto, T. (2012) Glycoalkaloids (α-Chaconine and α-Solanine) Contents of Selected Pakistani Potato Cultivars and Their Dietary Intake Assessment. J. Food Science 77, 3, pp T58-T61 http://dx.doi.org/10.1111/j.1750-3841.2011.02582.x Griffin, W. J. and Linb, G. D. (2000) Chemotaxonomy and geographical distribution of tropane alkaloids. Phytochemistry 53, 623-637. http://www.elsevier.com/locate/phytochem Jensen, P. H., Jacobsen O. S., Henriksen, T. Strobel, B. W. and Hansen, H. C. B. (2009) Degradation of the Potato Glycoalkaloids -- a-Solanine and a-Chaconine in Groundwater. Bull Environ Contam Toxicol 82, pp 668--672 http://dx.doi.org/ 0.1007/s00128-009-9698-4 Knuthsen, P. Jensen, U. Schmidt, B. and Larsen K., (2009) Glycoalkaloids in potatoes: Content of glycoalkaloids in potatoes for consumption. J. Food Composition and Analysis 22, pp 577--581 http://dx.doi.org/10.1016/j.jfca.2008.10.003 Mäder, J., Rawel, H., Kroth, L. W., (2009) Composition of Phenolic Compounds and Glycoalkaloids r-Solanine and r-Chaconine during Commercial Potato Processing. . Agric. Food Chem. 57, pp 6292--6297 http://dx.doi.org/10.1021/jf901066k Tajner-Czopek, A., Rytel, E., Kita, A. and Hamouz, K. (2012) The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products. Food Chemistry 133, pp 1117--1122. http://dx.doi.org/ 10.1016/j.foodchem.2011.10.015 Tajner-Czopek, A., Jarych-Szyszka, M. and Lisinska, G. (2008) Changes in glycoalkaloids content of potatoes destined for consumption. Food Chemistry 106 pp 706--711 http://dx.doi.org/ 10.1016/j.foodchem.2007.06.034 Yamashoji, S. and Matsuda, T. (2013) Synergistic cytotoxicity induced by a-solanine and a-chaconine. Food Chemistry 141 pp 669--674 http://dx.doi.org/10.1016/j.foodchem.2013.03.104 Risk Bites wird von Andrew Maynard entwickelt und produziert und vom ASU Risk Innovation Lab und der School for the Future of Innovation in Society unterstützt. Übersetzung und Dubbing: alugha Klick hier, um mehr Videos zu sehen: https://alugha.com/RiskBites

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