Solanine is a glycoalkaloid toxin found in species of the nightshade family, particularly in potatoes and tomatoes. It serves as a natural pesticide, protecting plants from herbivores and pathogens. Solanine is produced in higher concentrations in green or damaged potatoes, especially when exposed to light. It has a bitter taste and can cause gastrointestinal disturbances and neurological symptoms in humans when ingested in significant amounts. The compound is of interest in food safety, as its presence in food products can lead to toxicity. Cooking does not completely eliminate solanine, making it crucial to store potatoes properly and avoid consuming green or sprouted ones.