[2] Tubers produce this glycoalkaloid in response to stress, providing the plant with insecticidal and fungicidal properties.

Symptoms resemble those seen following solanine ingestion including abdominal pain, diarrhea, and headache.

[5] There have been instances of fatal poisoning cases from potatoes with high glycoalkaloid content.

[6] Levels of glycoalkaloids most likely differ by cultivar, storage conditions (especially exposure to sunlight), and processing techniques.

[10] The research studied the effects of different cooking techniques on the amount of glycoalkaloids (containing more than 90% of both solanine and chaconine).

[11] This research also showed very high level of SGAs with non-peeled potato tubers (200 mg kg^-1 FM).

The result showed how the amount of both α-chaconine and α-solanine did not change significantly if it is kept in a cold and dark place.

[14] In another study, a solution containing α-solanine and α-chaconine is put into boiling water for 150 minutes.

[15] Research was launched in 2015 attempting to make potatoes with no glycoalkaloids by genome editing.

Part of the research involves trying to determine what advantage potatoes achieve from producing glycoalkaloids.