[5] The plant is widely naturalised around the tropical Pacific and Indian Oceans, including Hawaiʻi, Indochina, Madagascar and Africa, possibly via anthropogenic introduction in these locales.

[2] Research indicates the presence of toxic glycoalkaloids and there are warnings to be careful on the use of S. americanum as herbal medicine and food.

[10] Other toxins present in the plant include chaconine, solasonine, solanigrine, gitogenin and traces of saponins,[11] as well as the tropane alkaloids scopolamine and hyoscyamine (an isomer of atropine).

[11] In Transkei, rural people have a high incidence of esophageal cancer thought to be a result of using S. americanum as a food.

[11] [14] Toxicity varies widely depending on the genetic strain and the location conditions, like soil and rainfall.

"[15] Despite the toxic compounds that they contain, cooked greens and ripe berries of Solanum americanum are eaten throughout their range.

[6] Experts warn that care should be taken since numerous toxins are reported with levels varying with local conditions and varieties.